Organic Turmeric I ground I Reduced germs

Turmeric is one of the oldest known spice plants in Asia. Already about 10,000 years ago, after people settled in India near the great rivers and began to use plants through agriculture, more and more herbs, roots, barks and fruits of numerous plants were used in the preparation of food. About 5,000 years ago turmeric became one of the most important Indian spices. At the beginning of the 14th century, the Venetian merchant Marco Polo brought the yellow powder from Southeast Asia with him from one of his travels. The characteristic bright, intense yellow of turmeric gave the root numerous names (turmeric, saffron root, Indian saffron, yellow root) and is often used today in the food industry as a natural colouring for pasta, mustards or rice dishes. Curry mixtures give the curcuma powder, which belongs to the ginger family, its typical colour. Turmeric tastes mildly spicy, woody-floral, earthy, with a slight bitter note. Turmeric is ideal with rice and pasta dishes, stews, sauces, soups and mayonnaise. It is a component of almost all curries.