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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.
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.
Recipes that include Turmeric Leaves. One is easiest, three is harder.
|Aayi's Recipes||Mackerel in Dry Coconut Masala (Bangade dhoddak)|
|Enjoy Indian Food||Turmeric Leaf Scented Rice|
|Just as Delish||Beef Rendang Malaysian style|
|The Roasted Root||Anti-Inflammatory Smoothie|
|Aayi's Recipes||Sugarless Rice Pudding (Cheppi Kheeri)|