Turmeric has a warm, ginger-like floral fragrance and a slightly woody and bitter taste. Turmeric is part of the ginger family. Turmeric leaves are great for sustainable food wraps or as a herb itself. It imparts a similar hue as Saffron but lacks a distinctive flavour. It works well with other complex blends, acting as a base with its earthy properties. The less is more approach should be triggered when using turmeric so that bitter notes don't overpower a blend. Turmeric adds pungency to curry and invigorates rice, vegetable stews and egg dishes.
India is the largest producer, consumer and exporter of turmeric. During medieval times in Europe, it was often used as an imitation of "Indian saffron" for dyeing cloth, although it didn't replace Saffron in taste. Like all herbs and spices, you should never expose turmeric to light.
Turmeric is high in trace mineral manganese and helps process fatty acids and cholesterol. Turmeric is said to aid digestion, blood circulation and cholesterol levels. The ancient system of Ayurvedic also suggests that it may remedy stomach and liver ailments with its antimicrobial, anti-inflammatory, antibacterial and antioxidant properties. Europeans have suggested turmeric for arthritis, asthma and the skin condition eczema.
Turmeric plays a pivotal role in many masala blends. The pre-Christian era saw Camelēr’s land turmeric to the shores of North African and Persian for cooking. Britain brought turmeric into the periphery as part of an all-purpose curry during Imperial India.
Turmeric, whiskey and honey encompass classic South African hot toddy drinks. A special for soothing sore throats and clearing of winter induced colds.
The yellow we typically see in mustard comes from turmeric and not the mustard seed.
According to Aston University, Birmingham, Turmeric is a natural antivenom against King Cobra bites.
The city of Erode in India is the largest Turmeric producer globally, and its nickname is the "Yellow City and Turmeric City." In Hindu rituals, turmeric is worshipped as a symbol of the sun.
Chief flavour profile
Turmerone and ar-turmerone: (earthy, musky and woody) the dominant earthy compound is found in few other spices.It is the minor compounds that leave room to compliment other spices and herbs. Cumin, paprika and cardamom bring a rich smokiness and earthiness to unlock the depth of the key flavour compounds of turmeric.
A heavenly and fragrant blend that is enriched with the sweet notes of cinnamon and laced generously with rose petals, this blend can be used in a variety of sweet dishes such as cakes, puddings, biscuits, crumbles. It even goes well with breakfast smoothies and porridges.
This is an exquisitely savoury and versatile Yemeni spice blend. Aromatic and warm, with a hint of nutty, bittersweet sharpness and slight pepperiness, this deeply fragrant golden coppery blend can be used as a spice rub for slow-cooked pork or beef or as a marinade to chicken or fish for those summer barbecue evenings. It can be added to stews, pies, curry-style dishes, rice and roasted vegetable dishes. This Yemenite blend will give you happiness all year round.
Rich in cumin seeds, this medium spiced, piquant blend can be used in seafood dishes. "Mahi" meaning fish in Persian, offers the marriage of the nutritional benefits of the spices with fish, meaning the omega-3 properties produced, give an extra health boost at your next fish supper. This can be mixed with a neutral oil and brushed over grilled or roasted cod, sea bass, or even salmon, for a perfectly seasoned fish dish.
A delicately balanced and sumptuous blend that has multipurpose use.It boasts luxurious saffron as the main ingredient. The name saffron derives from the Arabic ‘za'faran’, meaning 'yellow'. As we know with saffron, a little of this blend goes a long way and adds incredible depth and a signature fragrant scent to stews, casseroles, grilled meats and vegetables.
With mild floral notes, this blend has a slight intensity to it and is exclusively used to elevate rice dishes. With mild floral notes, this blend is a slightly more intense flavour than that of Advieh Ash - our soup blend. The combination of cinnamon, rose petals and other spices give a beautifully aromatic and flavoursome balance.
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