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TURMERIC (Curcuma Longa) FROM INDIA
Turmeric, or curcuma, is a plant from South Asia. When its root is dried and ground, it creates a vibrant orange-yellow powder that colors dishes and desserts in the kitchens of Bangladesh, India, Iran, and Pakistan. It is a key ingredient in curries.
The selected turmeric is produced in the Nizamabad region of Telangana in Central India. The region's climate is tropical savanna, with most rainfall occurring from June to October, resulting in turmeric of exceptional quality.
It is primarily used in savory dishes but also in sweets. It can be used in baked goods, ice creams, yogurts, yellow cakes, cookies, as well as for coloring sauces and cereals. In South Africa, turmeric gives a golden color to boiled white rice, while in Vietnam it is used in many dishes and soups.
In traditional Indian medicine, turmeric is considered particularly medicinal. There are traditional medicinal recipes from across Asia and Europe that include it. Research shows that compounds in turmeric may have antifungal and antibacterial properties.
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