Turmeric, fresh curcumin, 0.250 kg Pack

  • Turmeric is the rhizome, or root stem, of a tropical blade-leafed plant. The rhizome has an abstract finger-like shape with a rough skin marked with knobs and rings. Its skin's color is a combination of pale earth and orange. The flesh is a vibrant carrot orange color and its flavor is warm and peppery with very distinct bitter undertones. It is most often boiled and then dried for powdered form, in which it turns its trademark color.

  • Fresh Turmeric's gentle carrot/ginger-like flavor lends itself well to both sweet and savory applications. It adds freshness to curries and soups and can be pickled or fried. Its vibrant color is a wonderful addition to any dish, but can also stain clothing and porous surfaces.

  • Wrap in a paper towel and store in the fridge inside a Tupperware or airtight bag where it will keep for a couple of weeks.

  • Coconut Shrimp Curry


    For Shrimp Marinade
    450g extra-large shrimp peeled and deveined
    1/4 teaspoon salt
    1/4 teaspoon black pepper freshly ground
    1/4 teaspoon cayenne pepper
    2 tablespoons lemon juice
    For the sauce
    1 tablespoon coconut oil
    1 onion (medium, chopped)
    3 cloves garlic (minced)
    1 tablespoon fresh ginger (minced)
    1/2 teaspoon black pepper
    1 teaspoon salt
    1/2 teaspoon turmeric
    2 teaspoons ground coriander
    1 teaspoon curry powder
    411g diced tomatoes
    85g coconut milk
    fresh cilantro (or parsley for garnish, optional)
    cooked rice (for serving)


    1. In a small bowl toss the shrimp with the marinade ingredients. Cover with plastic wrap and refrigerate for 10 minutes.
    2. While the shrimp is marinating, heat the oil in a medium-size skillet. To it add the onion, and cook for 2 or 3 minutes until the onion softens and becomes translucent. Stir in the garlic, ginger, pepper, salt, coriander, turmeric, and curry powder. Cook for another minute.
    3. Add the diced tomatoes with juices and all, coconut milk, stir and bring to a boil. Cook for about 5 minutes stirring occasionally. Add the shrimp with the accumulated juices from the marinade and cook for another 2 minutes or until the shrimp is pink and cooked through.
    4. Serve over hot rice and garnish with cilantro or parsley.