Radhuni Turmeric Powder (Holud) 500 gm
Turmeric has been used in Asia for thousands of years and is a major part of Ayurveda, Siddha medicine, Unani, and traditional Chinese medicine. It was first used as a dye, and then later for its medicinal properties.
Turmeric is used mostly in savory dishes, but also is used in some sweet dishes, such as the cake sfouf. In India, turmeric plant leaf is used to prepare special sweet dishes, Patoleo, by layering rice flour and coconut-jaggery mixture on the leaf, then closing and steaming it in a special utensil (chondrõ). Most turmeric is used in the form of rhizome powder. In some regions especially in Maharashtra, Goa, Konkan, and Kanara), turmeric leaves are used to wrap and cook food. Turmeric leaves are mainly used in this way in areas where turmeric is grown locally, since the leaves used are freshly picked. Turmeric leaves impart a distinctive flavor.
In recipes outside South Asia, turmeric sometimes is used as an agent to impart a golden yellow color. It is used in many products such as canned beverages, baked products, dairy products, ice cream, yogurt, yellow cakes, orange juice, biscuits, popcorn color, cereals, sauces, and gelatin. It is a significant ingredient in most commercial curry powders.
Although typically used in its dried, powdered form, turmeric also is used fresh, like ginger. It has numerous uses in East Asian recipes, such as pickle that contains large chunks of soft turmeric, made from fresh turmeric.
Turmeric is used widely as a spice in South Asian and Middle Eastern cooking. Many Persian dishes use turmeric as a starter ingredient. Various Iranian khoresh dishes are started using onions caramelized in oil and turmeric, followed by other ingredients. The Moroccan spice mix rasel hanout typically includes turmeric.
In India and Nepal, turmeric is widely grown and extensively used in many vegetable and meat dishes for its color. It also is used in Nepal for its supposed value in traditional medicine.