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PIPE GARDEN PIPE, Wooden Handicraft Box, JERMAN OXIDIZE, handicraft tray

• Country of Origin: India
• Certification: FSSAI Certified
• Shelf Life: 1 Year
• Color: Yellow
• Form: Powder
• Storage Instructions: Dry Place
• Application: Cooking

Turmeric powder is ground form of turmeric finger, also known as 'haldi powder'. Turmeric (Curcuma longa) belongs to the family Zingiberaceae and might be one of the most valuable herbal medicinal plants. Turmeric is also referred to as Indian saffron due to its brilliant yellow colour. Turmeric is distributed throughout subtropical and tropical regions of the world. It is extensively cultivated in Asian countries, especially in China and India. The scientific name of turmeric is Curcuma. we exports best quality of turmeric finger. Turmeric is major part of Ayurvedic medicine. Turmeric powder is used extensively in Indian cooking. It is also often used as a colourant. The spice has a warm, peppery taste with musky, earthy undertones. The most common way it is used is in powder form. Scientific studies have shown that curcumin in turmeric exhibits antibacterial, antiviral, antifungal, anticancer, anti-inflammatory, and antioxidant properties. These properties can reduce the risk of malignant diseases and other chronic illnesses such as rheumatoid arthritis. Turmeric is a vibrant yellow-coloured spice rich in vitamin C, vitamin B6, manganese, iron, potassium, omega-3 fatty acids, and dietary fibre. In addition, it possesses excellent antioxidant properties that reduce the risk of severe health complications like heart diseases or diabetes. India is major producer, consumer and exporter of turmeric. Turmeric might help purify and nourish the blood which may lead to healthy and glowing skin.  

The fresh leaves are an ingredient in many Indian foods (such as chutneys and salads). Chopped coriander leaves are a garnish on Indian dishes such as dal. As heat diminishes their flavour, coriander leaves are often used raw or added to the dish immediately before serving. In Indian recipes, coriander leaves are used in large amounts and cooked until the flavour diminishes. The leaves spoil quickly when removed from the plant, and lose their aroma when dried or frozen.

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