Curcuma longa

Origin: India

Flavour: Bitter, fresh, slight earthy notes.

Uses: Yellow mustard, curry, tea, sauce, soup, chicken, dessert, juice, rice dishes, condiment, seafood.

Dishes: South African yellow rice, Indian yellow rice, turmeric chicken, lussekatter (St.Lucia buns), golden milk, turmeric tea, roasted vegetables with turmeric, spicy beef with turmeric, coconut curry with turmeric, venison stew with turmeric, sfouf (Lebanese inspired turmeric cake), carrot soup with turmeric, meat tagine with dried fruit, halwa chebakia (Moroccan sesame cookies), hariara (Moroccan tomato soup with lentils and chickpeas, honey mustard.

Compliments: Cinnamon, garlic, black pepper, nutmeg, allspice, cumin, parsley, dill, oregano, chilli pepper, fennel, coriander, paprika, fenugreek, mace, rosemary, savory, marjoram, lavender, basil, mustard seed, cardamom, bay leaf.

Substitutes for Turmeric: Cumin, curry powder, saffron, mustard.

Take a culinary adventure with an exotic and flavourful ingredient.
This variety of Organic Turmeric (ground) will enhance your recipes with its vibrant colour and earthy essence. Add it to soups, baked goods, tagines and beverages.
The following Turmeric and Ginger Beverage is a Jem’s Favourite for its refreshing flavour. It is sugar and gluten free, vegan and keto friendly. Treat yourself and unwind with this delicious latte.
Did you enjoy one of these Turmeric products? I would like to hear about what you created.