Turmeric powder · 4 oz
The Taster
One ingredient. Just the root.
Turmeric root, dried and ground fine. No fillers, no colouring, nothing added. Warm and earthy, with a peppery edge.
How to use it.
In the pan: about ½ teaspoon in curries, soups, rice or eggs.
Golden milk: warm a cup of milk with ½ teaspoon, a pinch of black pepper and a little honey.
Mind the colour: it stains, so wipe spills quickly.
Keep it golden.
Zip it shut after each scoop and keep it somewhere cool, dry and out of the sun. Light dulls the colour.
So many ways.
Swipe through.
Common questions.
If yours is not here, ask us.
What does it taste like?
Warm and earthy, a little bitter, with a peppery edge.
How much do I use?
Start with about ½ teaspoon in a dish for four and add more to taste.
Does it stain?
Yes. Its colour is strong, so wipe spills on counters and cloth quickly.
How do I store it?
Zip it shut after each scoop and keep it somewhere cool, dry and out of the sun.
