TURMERIC (POWDER)

Turmeric is a tropical herbaceous plant of the ginger family whose rhizome is eaten. It is used both as a condiment and as a colorant as a substitute for the more expensive saffron. It is an extremely versatile spice that goes well with many dishes. Sprinkle it in your salads, your rice or in your dressings. With its delicate bitterness and pungent taste, turmeric goes perfectly with rice, eggs, fish, shellfish in sauces. For a more visual side, turmeric is used to color mayonnaise, mustards, scrambled eggs, cream sauces as well as cereals such as rice or legumes. Often considered the saffron of the poor, turmeric is an essential ingredient in many cuisines around the world, especially in India. It is used in many traditional dishes such as Aloo Gobi, Chapati, Dhal (Indian-style yellow lentils), Samosas, Tandoori chicken… Turmeric is also very present in many spice blends used in oriental cuisine (such as Ras El Hanout or spices for couscous) or in Caribbean cuisine (spices for Colombo or Massalé mixture). A great classic of savory cuisine, it is also a good ally for sweet dishes, you can in fact add half a spoon to pancake batter or pastry cream. Very fashionable in recent years, turmeric is also used to prepare a drink of which it is the star: the golden latte. Origin: India