Turmeric Longa +5% curcumin

What is Turmeric Longa?

Turmeric longa is a variety of turmeric that is distinguished by its pale yellow flowers. This variety is commonly used in herbal medicine.

Used in cooking, it is excellent for 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 most often sold as a powder, but it can be eaten fresh. Some people call it Indian saffron, although it has the same colour, its taste is very different and so is its price.

Harvesting turmeric

The harvest of turmeric rhizomes begins when the stems start 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.

The turmeric is then sold as is, or dried and ground into turmeric powder. The turmeric powder selected by David Vanille is harvested in southern India or Madagascar.

The origins of turmeric

Originally from the south or south-east of Asia, it has been cultivated since ancient times in India and Madagascar

The first traces of its existence are difficult to define, but it is frequently mentioned in Sanskrit literature from the 4th century AD. It seems to have been known in China before the 7th century AD, and has been known in the West since antiquity.

In the 18th century, it was called Terra merita, Saffron Bourbon or Indian saffron and was imported into Europe by the great naval powers. It was then used both for dyes and in medicine. Turmeric was brought to Europe from India, where it is sacred.

Other uses of turmeric

Turmeric is a spice valued for its many health benefits. In fact, in India, it is commonly used in Ayurvedic medicine.

Thanks to the curcumin it contains, turmeric helps fight against cell degeneration and tumor inflammation. It helps patients with cancer, including ENT, cervical, lung and breast cancers.

Turmeric is also recommended for patients with Alzheimer's disease and helps limit skin problems.

Turmeric also helps to fight against :

• Digestive problems
• Colds
• The flu
• Angina
• Sore throats
• Coughs
• Depression

Important: Note, however, that our bodies have a hard time taking in all the curcumin in turmeric by simply ingesting it. Therefore, to assimilate the Curcumin in 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 Brazilian Black Pepper (piperine) or cinnamon powder.

Simply taking Turmeric without fat, piperine or cinnamon will have much less effect. If you are on medication, talk to your doctor. Indeed, this mixture can distort the dosage of your medication: the pepper makes it possible to better assimilate the curcumin, but also the medication. So be careful.

How to use turmeric powder in cooking?

Turmeric powder can be used in both sweet and savoury recipes.

It is also one of the ingredients of Ayurvedic Tchai, a vegetable milk known for its benefits on the body.

Turmeric is used in curry and its West Indian ancestor, colombo, to which it gives its beautiful colour. It is also one of the many spices used in Maghrebian cuisine and is notably part of the famous ras-el-hanout mixture.

Added to the cooking water, it will subtly colour and flavour rice and pasta. It goes very well with legumes, especially lentils. Used as a natural colouring agent under the name of E100, you can add it to any dish to which you want to give a pretty yellow colour, in the same way as with saffron.

Our recipe ideas with turmeric longa powder

Would you like to discover the unique flavour of my turmeric longa powder? Here are 3 delicious and easy to make recipes.

The starter: Creamy turmeric shrimp

A gourmet seafood starter to which turmeric powder adds an exotic flavour. Clean your prawns. Fry them for a few seconds on a hot grill. Add salt. Make a seasoned cream with turmeric and a little coconut milk. Place your prawns in the oven in a dish and cover with the sauce. Let it thicken. Once cooked, add a few turns of black pepper. Serve with fresh white bread.

The dish: Fried rice with turmeric

The traditional Chinese dish is revisited here by adding turmeric to give the rice a little spice and colour. Cook long grain rice and let it cool. Place it in the refrigerator for two hours. Once the rice is cold, fry some 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 dessert: Spicy dessert cream

The famous vanilla cream is revisited by simply adding a little turmeric powder. Be careful not to add too much turmeric to break the sweetness of the cream dessert.

How to store turmeric powder?

Like most spices, if you want to keep your turmeric for a long time, I advise you to use an airtight container. Choose a place to store it away from light and humidity.