Turmeric Finger
Turmeric is herbaceous plant that grows one meter tall. Rhizomes are found highly branched, cylindrical, aromatic and yellow to orange in color. Its shining yellow color has got it fame as golden spice.
SCIENTIFIC NAME : Curcuma Longa
FAMILY : Zingiberaceae
ORIGINS
Turmeric is of the ginger family and widely used as a spice all over the world. It is primitive to India and South Asia. It is native to the Indian subcontinent that is why it is called Indian saffron.
EnquiryNUTRITIONAL VALUE
In Ayurveda turmeric is called Haridra and used as a medicine and praised because of its anti inflammatory benefits. It is used not only Ayurveda but also Sidhdha medicine, traditional Chinese medicine.
WHOLE TURMERIC FINGERS & BULBS
- Different grades of Single & Double polished –
- Erode, Cuddapah, Nizam, Duggirala, and Sangli Alleppy.
- Curcumin- 1.5% to 5.5%
GROUND TURMERIC
- 1.5% to 5.5% Curcumin content, different mesh sizes
- as well as as per specific requirements
- Mesh Size – from 18 to 32 Mesh
- Curcumin- 1.5% to 5.5%
CARE
Be judicious while adding turmeric as it has bitter taste and a piquant flavor.
PHYTOCHEMISTRY
- Carbohydrates 60–70%
- Water 6–13%
- Protein 6–8%
- Fat 5–10%
- Dietary minerals, 3–7%
- Essential oils 3–7%
- Dietary fiber 2–7%
- Curcuminoids 1–6%
CULINARY USES
It is a ginger with warm, bitter flavor and earthly aroma. Rhizomes are ground into an orange powder called Turmeric. It is widely used as a coloring and flavoring in Indian dishes. It is used mostly in savory dishes, but also is used in some sweet dishes.
