Turmeric Powder from North Bengal
Turmeric Powder from North Bengal
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The brilliant colour in the chnap is all thanks to the turmeric from the hills of Kalimpong. The earthy pungency and floral notes pairs with the heavy aroma of the masala in this luxuriant dish that we created for nobomi Durga puja lunch.
about the spice
Turmeric or haldi/holud forms the basis of South and South East Asian spice mixes. Known for its anti-inflammatory and antibacterial properties, turmeric imparts a bright tint and floral, aromatic notes to dishes. This one from the hills of North Bengal has more floral notes and pungency than our other variety; a little goes a long way.
| flavour | pungent, bitter |
| aroma | earthy, spicy |
|
storage |
turmeric is widely available in dried-powdered form that needs to be stored, preferably, in glass containers, away from direct sunlight |
what you can cook with it
Turmeric is versatile in its applicability. Smear a good pinch of it with salt before frying fish, blend it in veg/non-veg stews or pair it with white chocolate like in this recipe of our biscotti.
| botanical name | Curcuma longa |
| origin | Kalimpong, West Bengal |
| processing | washed, dried and powdered |
| medicinal value | anti-bacterial, anti-inflammatory, antioxidant |
