Turmeric Powder

About this one

Turmeric is graded, though almost nobody talks about it. Powder ground from whole cured fingers is deeper in colour, stronger in aroma and higher in curcumin than powder ground from bulbs, broken pieces and processing waste. The second kind is far cheaper and looks close enough in the pouch.

We use whole fingers, boiled and cured properly before drying, then cleaned and ground fine. The result has the faint bitterness real turmeric should have, and colour that survives forty minutes in a gravy instead of fading to beige.

Nothing is added to brighten it. If a turmeric looks fluorescent, something has been done to it.

How to use it

• A quarter teaspoon is usually enough for four people. Turmeric turns bitter and chalky when overused.
• Add it early, with the onions and ginger-garlic, so it cooks out its raw edge.
• For haldi doodh, warm it in milk with a crack of black pepper and a little fat.

What is in it

Ground cured turmeric (100%). No added colour or filler.

Allergens: None.

Keeping it good

Store in the sealed pouch, cool and dry, away from direct sunlight. Use a dry spoon — moisture is what causes caking. Do not keep it above the stove; the heat and steam will flatten the aroma within weeks.

Questions about this product