Madagascar turmeric delivers a powerful bouquet of musky and delicately bitter flavors. It is organically grown.

All these aromas are carefully preserved in our sachet. Turmeric blends wonderfully with pepper, ginger, coriander, cardamom, and cinnamon.
Uses: Rice, vegetables, legumes, fish, shellfish, meat, sauces.
Net weight 23g

Turmeric (Curcuma longa), used for its aromatic roots, is part of the Zingiberaceae family (including ginger, galangal, and cardamom). Grown in open fields, it is a plant with large, almost emerald green leaves, up to one meter tall. Turmeric is mainly produced in India, China, and Africa.

Beyond its sumptuous golden color, it will bring delicately bitter, musky, and peppery flavors to your dishes. A major spice, it is used in many blends and gives the yellow color to your curries.

Also called Indian saffron, Indians use it every day and in many dishes. In our cuisine, turmeric pairs perfectly with vegetables, quinoa, rice, fish and shellfish, meats, and sauces. It is also original and surprising in desserts, pineapple salad with ginger and turmeric, for example, or in drinks like golden milk (coconut or almond milk, turmeric, and pepper). With its delicate bitterness, it helps to reduce the acidity of certain dishes.

Used for thousands of years for its various virtues, it is assimilated even better if it is associated with piperine (a compound in pepper).

Turmeric's birthplace is southeastern India. Its cultivation then spread to China, parts of Asia, and Africa. During the first millennium, the Austronesians introduced it to Madagascar along with rice, coconut, and yam.

Our turmeric originates from the Vatovavy-Fitovinany region of Madagascar, which enjoys a climate conducive to its cultivation. Harvesting takes place from January to March. When ripe, the stem and leaves dry out after flowering. The rhizome is then dug up, brushed, and washed with clean water. The sliced ​​turmeric is then dried in the sun.