Curcuma longa powder is ideal for creating curries, sauces and or other mixes for the aperitif. An "essential" spice for its unique fragrance and health benefits.
Food pairing: Balanced meals, stews, fish, vinaigrettes, sauces, olive oil, poultry.
Origin: India (Kerala, Karnataka, Tamil Nadu)
Packaging : Resealable bag - conservation of aromas.
"This fresh curcuma longa powder comes from the best plantations of South India"
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Turmeric longa is a variety of turmeric that is distinguished by its pale yellow flowers. This variety is commonly used in phytotherapy.
Used in cooking, it is excellent in taste and health.
Turmeric is extracted from the rhizome of a tropical plant of the same family as ginger. It has a spicy and peppery taste. It is usually sold in powder form, but can be eaten fresh. Some people call it Indian saffron, if it has the colour, its taste differs greatly and its price.
David Vanille's choice: I have chosen to offer you this variety of turmeric, curcuma longa, for its pronounced taste halfway between pepper and saffron. It brings colour to your dishes and is an essential spice in curries.
Harvesting of turmeric rhizomes begins when the stems begin to dry, 7 to 8 months after planting. The rhizomes are then removed from the soil and left to rest for a few hours to stabilize their moisture content before being sorted and cleaned.
Turmeric is then sold as is, or dried and ground to obtain turmeric powder. The turmeric powder selected by David Vanille comes from the harvests of southern India.
Turmeric is a spice that gets its name from its pretty yellow colour, since "junkuma", from which the name "turmeric" is derived, means "which gives colour" in Sanskrit.
Native to South or South-East Asia, and cultivated since ancient times in India, the turmeric we know is the fruit of numerous selections. It has almost nothing to do with wild turmeric.
The first traces of its existence are difficult to define, but it is frequently mentioned in Sanskrit literature from the 4th century AD onwards. It seems to have been known in China before the 7th century CE, and has been known in the West since antiquity.
In the 18th century it was called Terra merita or Indian saffron and was imported to Europe by the great naval powers. It was then used both for dyeing and in medicine. Turmeric was marketed in Europe from India, where it is sacred.
Turmeric is a spice prized for its many health benefits. Moreover, in India, it is commonly used in Ayurvedic medicine.
Thanks to the curcumin it contains, turmeric helps to combat cell degeneration and inflammation of tumours. It helps patients with cancer, including ENT, cervical, lung and breast cancers.
Turmeric is also recommended for patients with Alzheimer's disease and helps to limit skin problems.
Turmeric also helps in the fight against :
Important: Note however that our body has difficulty capturing all the curcumin contained in turmeric by simple ingestion. Thus, to assimilate the Curcumin from my Curcuma Longa and for the effects to be much more powerful, simply mix your quality turmeric with the oil of your choice (Rapeseed, rich in omega or other) and add Black Pepper from Brazil (piperine) or powdered cinnamon.
Simply taking turmeric without fat, piperine or cinnamon will have much less effect. If you are taking any medication, however, talk to your doctor. Indeed, this mixture can distort the dosage of your medication: pepper allows you to better assimilate the curcumin, but also the medication. So be careful.
Turmeric powder can be used in both sweet and savoury recipes.
It is also one of the ingredients in Ayurvedic Tchai, a plant milk known for its benefits to the body.
Turmeric is used in the composition of curry and its West Indian ancestor the colombo, to which it gives its beautiful colour. It is also one of the many spices used in North African cuisine and is notably part of the famous blend known as ras-el-hanout.
Added to the cooking water, it will subtly colour and flavour the rice and pasta. It goes very well with legumes, especially lentils. Used as a natural colouring agent under the name of E100, you can, in the same way as with saffron, add it to any dish to which you want to give a nice yellow colour.
Would you like to discover the unique flavour of my curcuma longa powder? I offer you 3 succulent and simple recipe ideas.
A gourmet seafood starter to which the curcuma longa powder brings an exotic flavour. Clean your prawns. Brown them for a few seconds on the hot grill. Season with salt. Make a cream seasoned with turmeric and a little coconut milk. Place your prawns in the oven in a dish and coat with sauce. Leave to thicken. Once cooked, add a few turns of the black pepper mill. Serve with fresh white bread.
The traditional Chinese dish is revisited here by adding turmeric to bring a little spice and colour to the rice. Cook long grain rice and leave it to cool. Place it in the refrigerator for two hours. Once the rice is cold, fry garlic in hot oil. Break 3 eggs and scramble them in the pan with the oil and garlic. Add my turmeric longa and some ground Vietnamese white pepper.
The famous vanilla cream can be revisited by simply adding a little turmeric powder. However, be careful not to add too much so as not to break the sweet taste of the dessert cream.
Like most spices if you want to keep your turmeric for a long time, I advise you to use an airtight container. Prefer a storage place away from light and humidity.
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