Turmeric, Dried Whole, Alleppey

Also called kurkum (Arabic), curcuma (Europe) and haldi (India), sometimes referred to as “golden spice (saffron)”

Alleppey turmeric is produced in Kerala, India and is traded mostly in the Alleppey district (hence it's name). It has a richer and earthy flavor, aromatic & bitter taste, more pungent than Madras turmeric. When ground it has a darker (deep yellow) color and the texture is ‘oily’ due to its very high curcumin (the coloring agent) content (5%-6.5%), and is one of the best to make Indian dishes.

To make Turmeric Powder: Boil the roots until soft, then peel & cut into pieces and dehydrate to be able to grind into a powder. Sieve several times to remove any fibrous bits.

Suggested Uses: Alleppy turmeric is also the best one to use it in curries as it gives curries their warm, yellow color and it is closest in flavor and aroma of fresh turmeric root.

Health Benefits: Alleppey turmeric contains the highest percentage of curcumin and is the best to make several Ayurvedic remedies including Turmeric / Golden Tea.
Turmeric can reduce inflammation, heal internal injuries, boost the immune system, help in improving inflammatory bowel disease-related symptoms, treat acne, fungal and bacterial growth, dark spots for healthy-looking skin.