Botanical Name : Curcuma Longa
Family Name : Zingiberaceae
Parts Used : Rhizome, Tubers
Usage Profile : Foods, medicines and cosmetics
Commercial part : Rhizome or underground stem
Harvesting Season : December to March
Flavour Characteristics : Musky Flavour, slightly bitter and fragrant
We, at MoonLite Foods Inc bring our worldwide customers a wide diversity of turmeric fingers and Turmeric powder,known for its impeccable color, flavor and exceptionalquality from the farms of North East India.
Turmeric is also known as kunyit (Indonesian and Malaysian) or Haldi or Pasupu in some Asian countries. It has a warm, Peppery and Bitter flavor and a mild fragrance slightly reminiscent of orange and ginger.It is one of the paramount spices whichfindsits extensive way in South Asian cuisine. It germinateswild in the forests of South and Southeast Asia.
Indian traditional medicine, has strongly recommended turmeric for disease treatment. In Chinese system of medicine also, it is eminentas an anti-inflammatory agent to treat a wide variety of diseased conditions.
Turmeric is mostly used in savory dishes, but also used in some sweet dishes, such as cake sfouf. Outside South Asia, turmeric is occasionally used as an agent to impart a bountiful, custard-like yellow color. It is used in canned beverages and baked products, dairy products, ice cream, yogurt; yellow cakes, orange juice, biscuits; popcorn color, gelatins, and used commercially in curry powders.
Almost all Iranian fried dishes consist of oil, onions, and turmeric followed by any other ingredients that are to be encompassed.
In Nepal, turmeric is widely grown and extensively used in many vegetable and meat dishes for its color, and is also used for its surmisedmedicinal value.
Turmeric leaves are predominantly used inmany different ways in areas where turmeric is grown locally, since the leaves used are freshly picked. Turmeric leaves impart a distinctive flavor to their regular food.
|NAME IN Foods Inc LANGUAGES|
|Turmeric Fingers/ Roots:|
|Product details||Turmeric Finger|
|Broken pieces, (fingers< 5 %|
|Foreign matter||< 1 %|
|Defectives||< 3 %|
|Percentage of bulbs by weight||< 4 %|
|Starch content, max, w/w||60 %|
|Curcumin content||4 - 5 %|