Turmeric Powder

  • Turmeric Powder
  • Turmeric Powder (Ground Turmeric Root) Bag
  • Ground Turmeric Root
  • High in Curcumin
  • Cholesterol Free
  • Fights Inflammation
  • Enhances food flavor
  • Rich in Iron & Curcumin
5.00 out of 5 based on 3 customer ratings
(3 customer reviews)
4.49 (17.96/lb)
4.99 (9.98/lb)
9.49 (9.49/lb)
17.99 (9.00/lb)
24.99 (6.25/lb)
41.99 (5.25/lb)
78.99 (4.94/lb)
224.99 (4.50/lb)
 

Product Description

Turmeric, also known as turmeric curcumin, is a wonderful spice. In ancient times, it was revered for its healing properties, and even today turmeric supplements are quite popular among alternative medicine practitioners.

As a spice, turmeric is mostly used in Indian and Chinese cuisines. However, nowadays chefs from all over the world utilize this incredible flavoring to spice up their dishes. Ground Turmeric from Food to Live offers you an opportunity to expand your culinary talents by changing the taste of your favorite recipes or inventing new ones.

Health Benefits

The benefits of turmeric are mostly based on its ability to reduce swelling and inflammation. Turmeric extract has many applications in herbal medicine due to the high content of curcumin, an extremely potent antioxidant. A study from the Linus Pauling Institute indicates that this element inhibits inflammatory factors in cells. This particular feature prompted the use of turmeric curcumin in research aimed at discovering cancer prevention solutions.

The main benefits of turmeric include:

  • Normalized digestion.
    Due to its ability to fight inflammation and bacteria, this spice makes your food healthier. As these specific reasons cause the majority of digestive disorders, spicing up your food with this spice might help prevent them. It will make your meals more delicious.
  • Reduced joint pain.
    You often hear that someone is taking a turmeric supplement for osteoarthritis. The efficiency of this treatment is currently under research, but there is no arguing the fact that including ground turmeric in your food will be a good choice for fighting this type of inflammation.
  • Healthy skin.
    Women in India have been adding turmeric powder to face creams and scrubs for many centuries. Today the beauty industry uses essential oil in perfumes, and there are quite a few recipes for homemade remedies that include this spice.
    Please note that the powder does stain if left on skin or teeth for extended periods of time in great concentrations. If you plan to use it this way, be sure to add only a small amount of spices into a mix of other non-staining ingredients. As it has antibacterial properties, turmeric can be included in dandruff remedies.


Suggested Uses

Cooking with turmeric is a pleasure as it turns any dish into an exotic culinary masterpiece. You also need to take into account its ability to color foods, for example, adding it to egg salad will give it a beautiful golden hue. Try this spice for flavoring dips, rice, lentils, and sautéed cauliflower.

Customer Reviews

5 out of 5 stars

3 reviews

Share your thoughts!

Let us know what you think...

What others are saying

  1. 5 out of 5 Better than McCormick

    I bought some McCormick to try it and then decided I wanted a lot more. This smelled more fresh and sweet than the McCormick that I bought in the store. Much brighter color also.

    (0) (0)

    Something wrong with this post? Thanks for letting us know. If you can point us in the right direction...

  2. 5 out of 5

    This is an extremely ample amount of this product – so far it has been exactly as described. Have just started using it in some warm drinks and cool smoothies and am hoping its medicinal qualities will become apparent. Happy with this item and the supplier.

    (0) (0)

    Something wrong with this post? Thanks for letting us know. If you can point us in the right direction...

  3. 5 out of 5

    I can’t wait to use it it looks very nice and the package was sealed very nice and the weight is great thank you for the great service I plan on using this company again.

    (0) (0)

    Something wrong with this post? Thanks for letting us know. If you can point us in the right direction...

×

Login

Register

Don't have an account? Sign Up

Additional Information

Weight lbs

INGREDIENTS: Turmeric Root

Packaged in a facility that also processes tree nuts and wheat

Storage Time: up to 3 years

Country of Origin: India

Healthy Hair on a Vegan Diet: Look at Indians to See It’s Possible

Lots of people who have even seen Bollywood movies couldn’t miss the gorgeous look of the actors’ hair. You may be surprised to find out that it looks so...

Top 10 Foods to Fight Inflammation

Top 10 Foods to Fight Inflammation

Inflammation is a normal response of the body to injury. However, long-lasting inflammation can lead to the destruction of the body’s tissues, which can cause the development of cardiovascular...

Beauty Diet: What to Eat for Healthy Skin

Beauty Diet: What to Eat for Healthy Skin

The things you eat affect you in many ways. Some of these foods can make you healthier and others might harm you. However, people often forget that the nutrients...

Going Vegetarian: 4 Unbeatable Benefits

Going Vegetarian: 4 Unbeatable Benefits

There are many reasons that make people interested in becoming vegetarians. Views on this diet switch vary greatly. Some believe that this is the key to a healthy and...

“Rise-N-Shine” smoothie with Chia, Mango and Golden Berries <3

"Rise-N-Shine" smoothie with Chia, Mango and Golden Berries

INGREDIENTS:

  • 1-1/2 cup (355 ml) freshly squeezed orange juice
  • 2 cups (350 g) frozen mango chunks
  • ½ cup (60 g) dried goldenberries
  • 2 teaspoons chia seeds
  • A few pinches of ground turmeric, to taste

Combine the orange juice, mango, goldenberries and chia seeds in a high-speed blender and blend until smooth. Pour into 1 or 2 glasses and sprinkle with a few pinches of turmeric.

YummY!

Recipe Souce: www.healthbistro.lifescript.com

 

Sprouted Mung Bean Burgers

Sprouted Mung Bean Burgers
INGREDIENTS


For the burgers:

  • 1 cup dry mung beans
  • 2 medium potatoes, peeled, cooked, and mashed well
  • 1 tbsp ginger-garlic paste
  • 2 green chillies like serrano, very finely minced
  • 1 small onion, finely minced
  • ½ tsp turmeric
  • 2 tbsp cilantro or coriander leaves, minced
  • 2 tbsp mint leaves, finely minced
  • Salt to taste


For the Mint-Cilantro Chutney:

  • ¼ cup cilantro or coriander leaves
  • ¼ cup mint leaves
  • 1 tsp ginger-garlic paste
  • Juice of ½ lemon
  • ½ cup grated coconut
  • 1 green chilli, chopped (like serrano or jalapeno)
  • Salt to taste


INSTRUCTIONS


Make the burger:

  1. Soak your mung beans overnight or for up to eight hours in enough water to cover them by at least three inches. Drain the beans in a colander, give them a thorough wash, and let them sit in the colander, covered with a kitchen towel, until little white shoots appear. It should take no more than a full day in summer. If they haven’t sprouted yet, rinse them a couple of times a day– once in the morning and again in the evening — cover again, and wait.
  2. Once the beans have sprouted, cook the sprouts with just enough water to cover them, for 30 minutes. You want the beans to be al dente and not too mushy. Pulse the beans in a food processor or mash them to break them into smaller pieces, but leave some whole for texture)
  3. In a large bowl, mix the mung beans with all of the other ingredients. The mixture should hold together when you form a patty.
  4. Form 10 burger patties, patting them out on your palm and shaping the edges with your fingers.
  5. Heat a non-stick or cast-iron griddle. Spray or brush on some oil. 6. Cook the burgers over medium-high heat until golden-brown. Flip over and cook the other side.
  6. Serve hot or cold. These are delicious on a whole-wheat bun, but they are just as good bunless, with some mint-cilantro chutney.


Make the chutney:

  1. Place all of the chutney ingredients in a food processor or blender, and process until smooth. Add just enough water to keep the blades moving, or more if you like your chutney thin.


Bon Appétit!

Recipe source: www.holycowvegan.net

 

Golden smoothie with pineapple, turmeric and white mulberries

Ingredients:

  • 2 cups of pineapple pices
  • 1 cup of mango pieces
  • 1 orange
  • 1 tablespoon chia seeds
  • 1/2 teaspoon of ground turmeric
  • 1 cup of homemade almond milk
  • 1 cup of coconut milk


Topping:

  • 1/4 cup of coconut strips
  • 1/4 cup of organic white mulberries
  • Several orange slices,
  • 1 tablespoon of shelled hemp seeds


Directions:

  1. Cut the pineapple. Peel and cut up the mango. Peel and supreme the orange.
  2. Put all the ingredients except for the toppings into your blender and mix at top speed for 1 minute.
  3. Top with coconut chips, white mulberries, orange slices, hemp seeds and almonds if desired. Serve immediately.


Yummy!!!

Recipe Source: www.prana.bio

 

Sweet Corn Curry

Sweet Corn Curry

An easy vegan curry that highlights the flavor of sweet summer corn. Warming spices, coconut milk, tomato, and a hint of lemon make this sweet corn curry a flavorful and satisfying meal.

Ingredients:

For the spice mix:

  • ¼ tsp cumin seeds
  • ¼ tsp fenugreek seeds
  • 1 and ½ tsp coriander seeds
  • ¼ tsp paprika
  • ¼ tsp smoked paprika
  • ¾ tsp ancho chili powder
  • ¼ tsp garam masala
  • ¼ tsp turmeric powder
  • 1/8 tsp ground black pepper
  • ¼ tsp salt


For the vegan sweet corn curry:

  • ½ tbsp grapeseed oil
  • 1 large white onion finely chopped
  • 2 small green chilis thinly sliced
  • 2 cloves garlic minced
  • ½ inch of ginger minced
  • spice blend (see above)
  • 3 cups fresh raw sweet corn kernels
  • 2 cups finely chopped fresh tomatoes (about 10 oz.)
  • 1 cup full-fat coconut milk
  • juice of ½ of a lemon
  • salt to taste
  • ¼ cup chopped fresh cilantro
  • cauliflower rice for serving


Instructions:

For the spice blend:
1. Roast the cumin seeds, fenugreek seeds, and coriander seeds in a dry skillet over medium heat, stirring frequently, until the spices are fragrant and the coriander seeds start to take on a golden color, about 2-3 minutes. Remove from the heat.
2. Transfer the seeds to a grinder along with the rest of the spice mix ingredients, and blend into a fine powder. Set aside.


For the sweet corn curry:

1. Warm the oil in a saucepan or large skillet over medium-low heat. Add the onion and a pinch of salt, and cook, stirring occasionally, until the onion is translucent, about 5-7 minutes.
2. Add the green chili, garlic, and ginger, and stir. Cook for 1 minute more.
3. Add the spice blend and stir. Cook until fragrant, about 30 seconds, then stir in the corn kernels and cook for 2 minutes.
4. Add the tomato and ½ cup of the coconut milk. Bring to a gentle boil, then reduce the heat back down to medium low, and cover the pan. Simmer, stirring occasionally, until the tomatoes are well broken down and the corn is cooked through, 20-30 minutes.
5. Uncover the pan and stir in the lemon juice and remaining coconut milk. Cook for another 2-3 minutes to warm the mixture. Season to taste with plenty of salt. Stir in half of the chopped fresh cilantro, and use the other half for garnishing on top. Serving suggestion: cauliflower rice!

Enjoy!!!

Recipe Source: http://amp.gs/pHu7

 

Cream of broccoli soup (Vegan, GlutenFree)

Cream of broccoli soup (Vegan, GlutenFree)

Ingredients:

  • 2 tablespoons olive oil
  • 1 ¼ cup onion (1 onion)
  • 7 cloves garlic minced (1 tablespoon)
  • 2 celery stalks, diced
  • 1 tsp turmeric (optional)
  • 7 cups broccoli florets
  • 7 cups vegetable broth
  • 1 ½ tsp salt to taste
  • ¾ cup shelled toasted pistachios
  • ¾ cup coconut cream
  • 6 tablespoons nutritional yeast


Instructions:

1. In a pot heat olive oil over medium heat and add onions. Cook for a couple minutes until translucent and add garlic, celery and turmeric.
Cook for a couple more minutes until garlic is aromatic. Add broccoli and cook for a couple minutes until broccoli starts to turn a vibrant green.
2. Add vegetable broth, pistachios and salt to taste. Bring to a boil, reduce heat and simmer until broccoli is soft and cooked through (should only be a few minutes).
3. Puree soup with an immersion blender.
4. Add coconut milk and nutritional yeast, bring to a boil. Mix. Remove from heat and serve.

Enjoy it!!!

Recipe source: http://amp.gs/lIZQ