NUTRITIONAL VALUE
In Ayurveda turmeric is called Haridra and used as a medicine and praised because of its anti inflammatory benefits. It is used not only Ayurveda but also Sidhdha medicine, traditional Chinese medicine.
WHOLE TURMERIC FINGERS & BULBS
- Different grades of Single & Double polished –
- Erode, Cuddapah, Nizam, Duggirala, and Sangli Alleppy.
- Curcumin- 1.5% to 5.5%
GROUND TURMERIC
- 1.5% to 5.5% Curcumin content, different mesh sizes
- as well as as per specific requirements
- Mesh Size – from 18 to 32 Mesh
- Curcumin- 1.5% to 5.5%
CARE
Be judicious while adding turmeric as it has bitter taste and a piquant flavor.
PHYTOCHEMISTRY
- Carbohydrates 60–70%
- Water 6–13%
- Protein 6–8%
- Fat 5–10%
- Dietary minerals, 3–7%
- Essential oils 3–7%
- Dietary fiber 2–7%
- Curcuminoids 1–6%
CULINARY USES
It is a ginger with warm, bitter flavor and earthly aroma. Rhizomes are ground into an orange powder called Turmeric. It is widely used as a coloring and flavoring in Indian dishes. It is used mostly in savory dishes, but also is used in some sweet dishes.
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