Vinh Linh Turmeric
Vinh Linh Turmeric
- In Depth
Name: Turmeric, Gurkmeja, Củ nghệ, Curcuma longa
Origin: Vinh Linh, Vietnam
Harvest: All year round
Character: Aromatic, floral, mountain honey
Pair with: Coconut, lemongrass, Batak pepper, garlic, chili, cloves, coriander, black pepper, paprika, cardamom, ginger.
Our Turmeric is sourced from the black pepper orchards of Vinh Linh. The regions ever changing climate with heavy winds and rainfall and the deep red soil is the perfect environment to grow rhizomes and this turmeric is unbelievable. The bitterness often associated with this spice is balanced by a surprising sweetness, almost honey like taste. It is spicy, sweet, bitter and aromatic. Another aspect making this turmeric so special is that we are part of the whole production chain. The fresh, dried and powdered rhizomes are all handled by the same producers. Often turmeric powder is made from dry turmeric that might be lying around in damp warehouses for months. Our turmeric is powdered directly from fresh hand picked two year rhizomes that have been gently boiled and then sun dried. This ensures the very top quality of our dried turmeric.
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Turmeric really brings flavors together with its bittersweet earthy tones. It is a must in many Indian masala blends but make sure to use it sparingly so that it does not take over the dish or blend. It gives a beautiful yellow color to anything it is cooked with. It partners well with beans, lentils, peas, rice and vegetarian dishes. Bring our the flavor and color by frying it with ghee, oil or butter along shallots and garlic.
Add to yoghurt sauces and marinades. Lamb and chicken rubs are also a favorite combination. Two of the best uses we know is the smooth drink golden milk and Alo Gobi – a cauliflower and potato dish with loads of coriander seed and cumin.
It is hard to pinpoint the exact origin of this plant due to its ancient cultivation but most probably it originates in South or South East Asia. It is a tripod plant that arose from hybridization from wild turmeric and other species in the same family of Zingiberaceae. Like its cousins ginger and galangal, turmeric is the rhizome of underground stems of a tropical perennial that shoots up large, green rolled up leaves from the ground. The rhizome is dark orange and, for anyone who has ever cooked with it knows, leaves a bright yellow stain on anything it touches. Turmeric is a very important spice in India which produces nearly all of the worlds crop and uses around 80% of it. It is an important part of ayruvedic medicine.