Ground Turmeric

Ground turmeric, the bright yellow root for curries, rice and golden milk

Turmeric, occasionally also called Indian saffron, is the root that gives every curry its characteristic golden-yellow colour. There is no relation to real saffron – except the colour. In aroma, turmeric is earthy, lightly bitter, with a warm-savoury depth. We pack it ground in our workshop in Klingenberg am Main. Over the years turmeric has gone from a pure curry component to a trend spice for golden milk and wellness bowls.

How to use

An important component of curries, Garam Masala, Indian rice dishes and lentil dals. Colours and seasons stews, soups, lentil dals, chickpea dishes and chicken marinades. Also in golden milk, turmeric latte and smoothies. Combined with black pepper, the curcumin develops particularly well – it's no coincidence that pepper is in almost every curry recipe.

Important: turmeric stains strongly – hands, wooden spoons, light tea towels and even worktops. Better to dose sparingly and season again at the end.

Recipe: golden milk in five minutes

The wellness drink from Ayurveda – warming, savoury and perfect for cold evenings.

Ingredients for 2 cups:

• 500 ml whole milk or oat/almond milk
• 1 tsp ground turmeric
• 1 pinch of freshly ground black Belém pepper
• 1 thumb-sized piece of fresh ginger (or 1 tsp ground ginger)
• 1 tsp honey or maple syrup
• 1 pinch of cinnamon-blossom sugar or ground cinnamon bark

Method: Warm the milk in a small pot over medium heat. Finely grate the ginger, add turmeric, pepper and cinnamon. Let it steep gently for five minutes without letting it boil. Pour through a sieve, sweeten with honey and pour into pre-warmed cups.

Why with pepper? The piperine contained in pepper boosts the absorption of curcumin many times over. Golden milk without pepper is like coffee without water – the important ingredient is missing.

At a glance

• Ground turmeric root with a strong colour
• Earthy-warm, lightly bitter
• Workshop quality from Klingenberg am Main
• No flavour enhancers, anti-caking agents or additives

Goes well with

If you use turmeric as a component of a ready curry, reach for the mild-fruity Curry Mumbai, the piquant Curry Anapurna or the European-moderate Curry Jaipur. Classic accompanying spices are cumin, coriander from Churfranken and Garam Masala. For golden milk, ground cinnamon blossom also fits.

Frequently Asked Questions

What can I use turmeric for?
For Indian curries, rice dishes, lentil dals, chickpea stews, chicken marinades, soups and stews. Also for golden milk, turmeric latte, smoothies and wellness bowls. In oriental cooking also in tagines and couscous.

Why is turmeric combined with black pepper?
The piperine in pepper considerably increases the bioavailability of curcumin. That's why almost every authentic curry recipe contains a combination of turmeric and pepper. Also important in golden milk.

How do I dose turmeric?
Sparingly. Half a teaspoon is enough for a curry for four people. In golden milk, one teaspoon per 500 ml of liquid. Too much turmeric makes the dish bitter and woody.

How do I remove turmeric stains?
Rinse fresh stains immediately with cold water, then treat with washing-up liquid or gall soap. On light wooden boards and plastic surfaces, sunlight helps – curcumin breaks down under UV light within a few days.