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This earthy-sweet, warm spice is pungent and has a slight peppery finish. It will lend its color to any dish to which it is added and is often used to color rice and other food stuffs. It has a mustard-like aroma, with an astringent, even slightly bitter flavor—though this bitterness will soften with heat.
It is mostly used in savory dishes though sometimes also in sweet ones: including ice creams and cake icings. Chopped turmeric root is ideal for infusions into stews and sauces, or milks and puddings. Use a slotted spoon to remove before serving.
INGREDIENTS Turmeric root
AROMA Mildly aromatic. Earthy to musky, with a bit of woody astringency.
CHARACTERISTICS Mesmerizing bright golden-yellow.
PAIRINGS Pair with cumin or paprika to deepen the spice’s earthiness; pair with cardamom or coriander to highlight turmeric’s floral notes with a bit of citrus.
SUBSTITUTIONS Saffron or safflower will yield a similar musky flavor and impart foodstuffs with the same yellow color of turmeric.
USAGE Used mostly in savory dishes: a star in curries; also adds visual interest and flavor complexity to rice dishes. Used as a coloring agent in cheese, butter, sauces, baked products, and other food products.
PLANT PART rhizome
PROCESSING/FORM chopped
BOTANICAL NAME Curcuma longa
ORIGIN India
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