Turmeric Powder, Haldi

Use Turmeric Powder In Everyday Cooking, Turmeric Powder is Healthy and Makes Food Look Good. Shop Turmeric In Our Online Store..

Use in curries, vegetables, stews, meats; antiseptic, Haldi, used for color and its health properties. Turmeric Is Warm, Acrid, Bitter In Taste

Pure single spice, 100% natural, no preservatives

$5.50
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Turmeric powder is important in Indian cooking. Due to the healthful properties of turmeric it is now used in Arabic, African, Persian and Thai cooking. Make it your own and use it everyday in your cooking. Turmeric powder is in curry powder. This spice originates in India and is important spice in Ayurvedic Indian cooking and diet.

How to Use Turmeric

1. use turmeric everyday in all your cooking 9unless you have gall stones)
2. add turmeric to yogurt, oil or fresh milk cream and make a natural skin lotion
3. Add turmeric to soups, stews, curries, tomato sauces, stir-fries
4. Fry turmeric in butter or ghee or oil and add to rice or veggies.
5. Excellent in vegetables and fish along with fresh ginger.
6. Makes any food more visually appealing

In Ayurveda or Indian medicine it is found in soups, tinctures, lotions, ointments, and powder form. it is used to help to heal burns. Just a teaspoon or two in your foods will help you get all the benefits of this great herb. Turmeric powder is used against inflammation, as an antiseptic, helps keeps the skin supple, so no stretch marks. Turmeric helps as an anti-oxidant which prevents cell damage and helps fight cancer, turmeric helps with gas problems, diarrhea andis good for the digestive system. Turmeric has been known to be anti-bacterial which helps purify the blood and form new blood tissue.

Turmeric is curcurma longa. The ginger like tuber when dried keeps forever. It is revered and a sacred spice in India as turmeric powder helps in digestion, heals open wounds. Turmeric is added to warm milk for coughs, colds and throat infections. Turmeric is added to lotions, to doorways as an incecticide and along with lime calcium it gets red for the brilliant red kunkum used in temples, homes, during prayers and as 'dots' on Indian women's foreheads.

Integral to cooking year round, spices are supremely important to have in your pantry. It's impossible to imagine many dishes without their distinctive spices and seasonings. Whether you would like your dish flavored bold or subtle, spices add a taste dimension to meals that is simply irresistible.

Spices enhance the natural properties of foods and are an important part of the complex and magical flavors of ethnic cuisines. Spices are high in flavor yet low in fat, calories and sodium offer the opportunity to explore new tastes.

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Turmeric

Adds a gourmet and appetizing color to dishes - add turmeric to dishes before steaming them.
/2. Adds a spectacular yellow color to rice. This could be co-ordinated with green from the vegetables and red and
own curries to create a spectacular colored menu presentation
/3. Yellow rice (nasi kuning) is popular on the Eastern islands of Indonesia; it derives its color from fresh or dried turmeric.
/4. Blend with melted butter and steam in or drizzle over cooked vegetables, pasta, or potatoes.
/5. The color of turmeric makes vegetable dishes look great and appetizing.
/6. Add before steaming fish – it will season the fish and also make it look great
/7. Add in lentils and beans and peas
/8. Add when cooking meat stews, chicken dishes
/9. Turmeric is added to most Indian dishes – dry and curried.

The Ajika Spice System:
1. The size of Ajika bottles is organized as to the extent of useage of the spice. Larger bottles for spices that are used in larger quantities and medium bottles for spices used in medium quantities and small bottles for spices used in small quantities.
2.The bottles have a wide mouth, so they may be opened and displayed on the cooking counter before cooking and a spoon may be used for the spices. When oil is sizzling, you need to add spices fast. The traditional small mouth tall jar storage system is too difficult to manage when quick decisions need to be made. With the traditional system one lands up putting the spice in the caps and having the steam from cooking destroy the essence of spices.

Indian Stir Fry Cabbage North Indian Style - Bund Gobhi Ki Subji

Ingredients:
1/2 medium cabbage sliced fine
1 baking potato quartered lengthwise and then sliced thinly
1 cup frozen or fresh peas (optional)
4 tbsp. vegetable/ canola/ sunflower cooking oil
10 curry leaves
1 tsp mustard seeds
2 green chillies chopped fine
2" piece ginger grated
2 ripe tomatoes cut into 1" cubes
1/2 tsp tumeric powder
2 tsp coriander powder
1 tsp cumin powder
1 tsp red chilli powder (use less for less spicy)
Salt to taste
Fresh chopped cilantro to garnish

Method:
Heat the oil in a pan on a medium flame. Add the mustard seeds, green chillies, curry leaves and fry till the seeds sizzle and spluttter.
Add the ginger and stir. Add the tomatoes and cook till they are soft.
If you are using peas and potatoes, add them now.
Cook for 4-5 minutes. Add the cabbage and then the turmeric, coriander, cumin, red chilli powder and salt to taste. Mix well.
Cover, simmer and steam with a lid on for 10 minutes.
Garnish with fresh chopped cilantro and serve with hot Chapatis (Indian flatbread), yogurt, dal and Indian pickle.