Turmeric, with its brilliant yellow color, has been used as a dye, medicine, and flavoring since 600 BC. Turmeric is a necessary ingredient of curry powder. It is extremely difficult to make fresh turmeric powder or paste, as it is extremely hard to grind. Turmeric powder should be kept in an airtight container and stored in a cool dry place. Curcumin, one of the active ingredients in turmeric, induces the flow of bile, which breaks down fats. Curcumin is also an anti-inflammatory agent that relieves the aches and pains associated with arthritis. It can be taken on a daily basis to improve body immunity to various allergic conditions owing to its anti-Bacterial activities. Turmeric's volatile oil functions as an external antibiotic, preventing bacterial infection in wounds. Organic Turmeric powder can be used for encapsulation and preparing highly beneficial organic Turmeric health tablets. Organic Turmeric pastes and ointments can be made from Turmeric. The turmeric, with its antibacterial action, will prevent the bacterial wound infections. Turmeric oil (obtained from Turmeric) is an effective mosquito repellant and compares favorably with dimethyl phthalate in its repellant action against mosquitoes. Turmeric powder is an essential ingredient in various Indian food preparations for taste and coloring and is an essential ingredient in various herbal preparations. Turmeric powder, extracts and curcumin also exhibit antioxidant property. Turmeric's major constituents are 'curcumin', various 'curcuminoids' and 'curcuma oil' (particularly dl-ar-turmerone), which exhibit a wide range of medicinal activities. Turmeric is a spice valued for its color, flavor, cosmetic and medicinal properties. The characteristic yellow color is due to Curcumin and related compounds called Curcuminoids present in rhizomes of turmeric in the range of 3 to 6%.
Turmeric is mainly used in Indian dishes for its medicinal properties and for intensive color it gives to the dishes. Fresh turmeric is collected and sorted to separate mother and finger turmeric.
There is two way of processing, one method is turmeric with boiling followed by yard drying or mechanical drying and another is without boiling followed by mechanical drying.
Turmeric is washed by mechanical washer. It is done by spray and bubble washing. The turmeric is fed into the inlet. First it undergoes Rotary spray washing. Rotary spray washer consists of the brushers and blades, and water is sprayed in it. Then it undergoes bubble washing again it washed by spraying. We have to make sure soil particles are completely removed off.
Washed turmeric is boiled in cooking vessels till it attains temperature of 90°c- 100°c. Turmeric may take 45-90 minutes to get cooked. The end time of cooking is when the raw smell disappears and fingers turns soft. Boling is done to retain colour, to have uniform distribution of colour, reduce microbial load and to reduce drying time.
After boiling, the cooked mother turmeric is sliced to size of 5-8mm thickness and dried, cooked finger turmeric is dried as whole.
Drying is done by two methods.
Yard drying: cooked turmeric is uniformly spread in yard at temperature of 50°c- 65°c. It takes 5-6 days of drying time and moisture of dried turmeric should be maximum 10%.
Mechanical drying: cooked turmeric is dried by using drier and temperature is maintained at 80° c and takes 10-12 hrs of drying period. Moisture of dried material should be maximum 10%.
After drying, we take dried turmeric for polishing. Polishing is done to improve the appearance and to remove rough dull outer surface with scales. Turmeric is fed into polisher and it gets rotated and peel is removed by abrasion of surface against the mesh as well as by mutual rubbing against each other.
POWDERING & PACKING
The polished turmeric is stored in a clean room. As per requirement it is powdered in pulverizer. There is no lead element in pulverizer. The moisture content of powder should be maximum 10%. It is then double packed and stored under the condition of low temperature and humidity.
Unpolished Dried Turmeric
Warm Turmeric Milk with Ceylon Cinnamon
- 1 cup milk (unsweetened almond, coconut, or dairy)
- 1 tsp. honey
- ¼ tsp. each of Indus Organics ground turmeric, Ceylon cinnamon and cardamom
- freshly ground Indus Organics black pepper
- In a small saucepan, gently heat the milk of your choice with the honey.
- Bring to the point where it is almost boiling, then remove from heat.
- Whisk in the spices until well blended. Strain through a fine mesh strainer, if desired.
- Add some freshly ground pepper, stir with a cinnamon stick and serve.
Turmeric Quinoa Salad
- 1 cup Indus Organics quinoa
- 2 cups water
- 1/2 tsp cilantro
- 1/2 tsp Indus Organics cumin
- 3/4 tsp salt
- 1 tsp Indus Organics turmeric
- 1/2 cucumber
- 2 tomatoes
- 1/2 romaine lettuce
- 1 Tbsp mustard
- 1 Tbsp honey (or agave)
- 1 Tbsp lemon juice
- 4 Tbsp olive oil
- 1 Tbsp sliced almonds
- Place 2 cups of water and bring to a boil. Reduce heat and add the quinoa, cumin, cilantro, turmeric and salt to the hot water, and simmer until the water is absorbed and the grains become translucent and soft (approximately 15 minutes).
- In the meantime, wash and dice cucumber, wash and dice tomatoes and chopped dry romaine lettuce.
- Add mustard, honey, lemon juice and olive oil to a mason jar or other sealable container and shake until well combined.
- Once quinoa is cooked, spoon into a salad bowl and fluff up with a fork so it cools a little faster.
- Once the quinoa is only lukewarm you can add the diced vegetables and pour dressing over it.
- Mix well and serve.
Butter Chicken with Garlic Naan – Turmeric adds color to the recipe
- 1 ounce butter
- 1 onion, chopped
- 1 garlic clove, crushed
- 2 large boneless chicken breasts
- 1 teaspoon Indus Organics ginger
- 1 teaspoon Indus Organics chili powder
- 1 teaspoon Indus Organics turmeric
- 1 teaspoon Indus Organics cinnamon
- 1 teaspoon salt
- 3⁄4 cup fresh cream
- 1 tablespoon tomato paste
- 1⁄2 teaspoon Indus Organics garam masala
- Saute onion and garlic in butter.
- Slice chicken breasts into bite sized pieces.
- Combine spices and salt and toss chicken pieces until well coated.
- Saute the chicken each side until golden brown.
- Stir in the cream and tomato paste.
- Cover pan and simmer for about 10 minutes until cooked through. Sprinkle Garam Masala on top.