Dry Turmeric And Turmeric Powder

Botanical Name : Curcuma

Available Forms : Dry Fingers

Packing : PP Bags

Available Forms : Powder

Packing : Polypropylene bags

Weight : 5 KG, 10 KG, 20 KG, 25 KG

SEASON : ALL YEAR

Dry turmeric and turmeric powder are both derived from the same plant, Curcuma longa, but they differ in their form, processing, and culinary uses:

Dry Turmeric:

• Form: Whole, dried rhizomes (underground stems) of the turmeric plant.

• Appearance: Hard, knobby pieces, typically orange-brown in color, with a rough, wrinkled texture.

• Aroma: Earthy, slightly peppery, with a hint of ginger.

• Flavor: Warm, earthy, slightly bitter, and peppery.

• Processing: Washed, boiled or steamed, and then sun-dried to remove moisture.

• Use in Cooking:

  • Used whole in various dishes, stews, and curries for long simmering to infuse subtle flavor and color.

  • Can be grated or ground before using to release more flavor and aroma.

  • May require longer cooking time than powder due to its whole form.

Turmeric Powder:

• Form: Ground spice made from dried turmeric rhizomes.

• Appearance: Fine, bright yellow powder.

• Aroma: Warm, earthy, with a slightly peppery and mustard-like scent.

• Flavor: More intense and concentrated than dry turmeric, with a warm, earthy, slightly bitter, and peppery taste.

• Processing: Dried turmeric is ground into a fine powder.

• Use in Cooking:

  • Adds a quick burst of flavor and color to various dishes at any stage of cooking.

  • Often used in curries, stir-fries, marinades, sauces, and even beverages like golden milk.

  • Due to its finer form, it disperses more easily and releases flavor quickly.

  • Loses potency faster than dry turmeric, so it's best to buy it in smaller quantities and store it in an airtight container in a cool, dark place.