Description
Ground from the root, turmeric brings deep gold and a warm, earthy flavor with a faint peppery edge. It needs fat and heat to give that up – stir it into oil or ghee at the start of cooking and the raw bitterness burns off. Added at the end, it mostly just tints. Good in curries and dals, in rice, on roasted vegetables, and in golden milk.
It stains. Boards, counters, fingers, pale plastic. Worth knowing before you measure it out over a white countertop. It's also the pigment behind the yellow in our Nature's Colors sugars and sprinkles, doing the same job there that it does in a pot of dal.
Ingredients
Ground turmeric root.
Allergens
Free of all nine major U.S. allergens.
Certifications
Kosher Certified.
Storage
Store tightly sealed, away from light and heat.
