Turmeric (curcumin) powder: High quality hand-picked turmeric roots powder will give you the taste and aroma that a food lover needs. 

Turmeric has about 3-4% of natural curcumin in it. This amount of curcumin can get absorbed in blood stream easily. Turmeric has more affect if it is heated in oil or clarified butter or ghee. Turmeric releases active curcumin compounds in oil and does not dissolve in water. One can increase more curcumin absorption in body by adding black pepper or ginger. Body cannot absorb 95% of curcumin extract powder. Curcumin extract powder is made by dissolving turmeric in chemical solvent and then doing distillation and drying. This product is not a curcumin extract powder. This product is made by powdering the roots of turmeric roots. 

Turmeric is mainly used in Indian dishes for its medicinal properties and for intensive colour it gives to the dishes. Fresh turmeric is collected and sorted to separate mother and finger turmeric.
There is two way of processing, one method is turmeric with boiling followed by yard drying or mechanical drying and another is without boiling followed by mechanical drying.
WASHING
Turmeric is washed by mechanical washer. It is done by spray and bubble washing. The turmeric is fed into the inlet. First it undergoes Rotary spray washing. Rotary spray washer consists of the brushers and blades, and water is sprayed in it. Then it undergoes bubble washing again it washed by spraying. We have to make sure soil particles are completely removed off.
CURING/ BOILING
Washed turmeric is boiled in cooking vessels till it attains temperature of 90°c- 100°c. Turmeric may take 45-90 minutes to get cooked. The end time of cooking is when the raw smell disappears and fingers turns soft. Boling is done to retain colour, to have uniform distribution of colour, reduce microbial load and to reduce drying time.
After boiling, the cooked mother turmeric is sliced to size of 5-8mm thickness and dried, cooked finger turmeric is dried as whole.
DRYING
Drying is done by two methods.
Yard drying: cooked turmeric is uniformly spread in yard at temperature of 50°c- 65°c. It takes 5-6 days of drying time and moisture of dried turmeric should be maximum 10%.
Mechanical drying: cooked turmeric is dried by using drier and temperature is maintained at 80° c and takes 10-12 hrs of drying period. Moisture of dried material should be maximum 10%.
POLISHING
After drying, we take dried turmeric for polishing. Polishing is done to improve the appearance and to remove rough dull outer surface with scales. Turmeric is fed into polisher and it gets rotated and peel is removed by abrasion of surface against the mesh as well as by mutual rubbing against each other.
POWDERING & PACKING
The polished turmeric is stored in a clean room. As per requirement it is powdered in pulveriser. The moisture content of powder should be maximum 10%. It is then double packed and stored under the condition of low temperature and humidity.
 

Our Turmeric has no added extra dye color. It is the purest form of Turmeric grown in Alleppey region of southern India.

How to use? 

A small pinch of turmeric powder will add a nice orange-yellow color to spice vegetables or mix it into dressings. It is also great when rubbed on meat and added to curries and soups.

Turmeric powder can be used to make many type of curries and meat dishes for its color. Turmeric powder is also called curcuma longa. India produces 90% of the world's turmeric powder.

INGREDIENTS

• 1 cup milk (unsweetened almond, coconut, or dairy)
• 1 tsp. honey
• ¼ tsp. each of  turmeric, Ceylon cinnamon and cardamom
• freshly ground  black pepper

1. In a small saucepan, gently heat the milk of your choice with the honey. 
2. Bring to the point where it is almost boiling, then remove from heat.
3. Whisk in the spices until well blended. Strain through a fine mesh strainer, if desired.
4. Add some freshly ground pepper, stir with a cinnamon stick and serve.

INGREDIENTS

• 1 cup quinoa
• 2 cups water
• 1/2 tsp cilantro
• 1/2 tsp cumin
• 3/4 tsp salt
• 1 tsp turmeric
• 1/2 cucumber
• 2 tomatoes
• 1/2 romaine lettuce
• 1 Tbsp mustard
• 1 Tbsp honey (or agave)
• 1 Tbsp lemon juice
• 4 Tbsp olive oil
• 1 Tbsp sliced almonds 

1. Place 2 cups of water and bring to a boil. Reduce heat and add the quinoa, cumin, cilantro, turmeric and salt to the hot water, and simmer until the water is absorbed and the grains become translucent and soft (approximately 15 minutes).
2. In the meantime, wash and dice cucumber, wash and dice tomatoes and chopped dry romaine lettuce.
3. Add mustard, honey, lemon juice and olive oil to a mason jar or other sealable container and shake until well combined.
4. Once quinoa is cooked, spoon into a salad bowl and fluff up with a fork so it cools a little faster.
5. Once the quinoa is only lukewarm you can add the diced vegetables and pour dressing over it.
6. Mix well and serve.

INGREDIENTS

• 1 ounce butter
• 1 onion, chopped
• 1 garlic clove, crushed
• 2 large boneless chicken breasts
• 1 teaspoon Organic ginger
• 1 teaspoon Organic chili powder
• 1 teaspoon Organic turmeric
• 1 teaspoon  cinnamon
• 1 teaspoon salt
• 3⁄4 cup fresh cream
• 1 tablespoon tomato paste
• 1⁄2 teaspoon Organic garam masala

1. Saute onion and garlic in butter.
2. Slice chicken breasts into bite sized pieces.
3. Combine spices and salt and toss chicken pieces until well coated.
4. Saute the chicken each side until golden brown.
5. Stir in the cream and tomato paste.
6. Cover pan and simmer for about 10 minutes until cooked through​. Sprinkle Garam Masala on top.