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Fresh Turmeric leaves are light green in color and high quality leaves should not be wilted. Fresh Turmeric leaves are aromatic and impart a distinctive subtle tart flavor without being overly bitter or sour. Fresh leaves are used whole, tempered or ground into a paste. Dried Turmeric leaves are typically soaked in water and the extract is used in other culinary applications.
Fresh Turmeric leaves are typically available in the spring months, whereas dried Turmeric leaves are available year-round.
Turmeric is botanically known as Curcuma longa and is a member of the ginger family, Zingiberaceae. Fresh Turmeric leaves are widely used in India, mostly along the coastal regions. This aromatic leaf has many cultural medicinal uses as well as a starring role in many culinary practices.
Recipes that include Turmeric Leaves. One is easiest, three is harder.
|Just as Delish||Beef Rendang Malaysian style|
|Aayi's Recipes||Sugarless Rice Pudding (Cheppi Kheeri)|
|Enjoy Indian Food||Turmeric Leaf Scented Rice|
|The Roasted Root||Anti-Inflammatory Smoothie|
|Aayi's Recipes||Mackerel in Dry Coconut Masala (Bangade dhoddak)|