Turmeric

Origin: South Asia (mainly India and Bangladesh)

Net weight: 50g

Scoville Scale: 0 SHU (not spicy; only a slight earthy/aromatic sensation)

Tasting notes

Aroma: warm, earthy and slightly bitter, with notes of mild spice and dry wood

Initial taste: mild, slightly bitter and earthy, with a warm and aromatic background

Spiciness level: non-existent (aromatic spice, not hot)

Finish: dry, lingering and slightly bitter, with a warm and spiced signature

Turmeric, also known as curcuma, is a root widely used in Asian and international cuisine. It is renowned for its intense yellow color and its warm, earthy aromatic profile.

It is an essential ingredient in curries, spice blends and various traditional dishes, and is also valued for its versatility in modern recipes.

Characteristics:
Ground root with an intense golden-yellow color
Earthy and warm aromatic profile
Widely used in Indian and Asian cuisine
Base ingredient for many spice blends (e.g. curry)
Can be used fresh or powdered
No additives, no preservatives

Recommended uses
Curries and Indian dishes
Rice and stir-fried vegetables
Soups and stews
Marinades for meat and fish
Drinks (e.g. “golden milk”)
Sauces and seasonings

Store in a cool, dry place away from light.