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Turmeric Root

Frontier Turmeric Root Ground ORGANIC, Fair Trade Certified™ 1.41 oz Bottle Frontier Turmeric Root Ground ORGANIC, Fair Trade Certified™ 1.41 oz Bottle (Curcuma longa)
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Frontier Turmeric Root Ground ORGANIC, Fair Trade Certified™ 1.41 oz Bottle
Frontier Turmeric Root Ground ORGANIC, Fair Trade Certified™ 1.41 oz Bottle
Size: 1.41 oz
Price: $5.89 $5.01 SALE!!
Botanical Name: Curcuma longa L.
Product Notes: Fair Trade, organic turmeric root ground—brightly colored, fragrant and flavorful. Turmeric has a wonderful, golden-yellow color and a pungent, distinctive aroma. Indispensable in curry powders and East Indian cooking, turmeric is also used in prepared mustards and pickles, dressings, and egg and rice dishes.
Origin: Sri Lanka
Fair Trade: Fair Trade CertifiedTM
Organic: QAI Certified Organic
Kosher: KSA Certified
Common Name: Turmeric
Plant Part: Root
Bar Code: 0-89836-19465-7
1.41 oz Bottle $5.89
$5.01
out of
stock
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Frontier Bulk Turmeric Root Powder, Alleppey (1-4% curcumin) ORGANIC, Fair Trade Certified™, 1 Frontier Bulk Turmeric Root Powder, Alleppey (1-4% curcumin) ORGANIC, Fair Trade Certified™, 1 (Curcuma longa)
details
Frontier Bulk Turmeric Root Powder, Alleppey (1-4% curcumin) ORGANIC, Fair Trade Certified™, 1
Frontier Bulk Turmeric Root Powder, Alleppey (1-4% curcumin) ORGANIC, Fair Trade Certified™, 1
Size: 1 lb
Price: $19.80
Botanical Name: Curcuma longa L.
Product Notes: Our organic ground turmeric has a wonderful, golden-yellow color and a pungent, distinctive aroma. Its flavor resembles both ginger and pepper. Indispensable in curry powders and East Indian cooking, turmeric is also used in prepared mustards and pickles, dressings, eggs and rice dishes.
Origin: Sri Lanka
Fair Trade: Fair Trade CertifiedTM
Organic: QAI Certified Organic
Kosher: KSA Certified
Common Name: Turmeric
Plant Part: Root
Bar Code: 0-89836-07015-9
1 lb Bulk Bag 19.80 out of
stock
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Turmeric's warm aroma, bright color, and gingery/peppery taste are relied upon in cooking throughout Asia. It's best known as the spice that gives curry powder its distinctive color.

Botanical name: Curcuma longa L.

tumericAlso known as Indian saffron and yellow root, this bright yellow powder is the dried and ground rhizome of the Curcuma longa root, which is a member of the ginger (Zingiberacea) family. Turmeric is a tropical plant with yellow flowers and leaves that are dark green above and light green below. The rhizomes have a brownish-yellow, somewhat scaly outer skin and a bright orange-yellow flesh, which smells spicy when bruised. The health benefits of turmeric-- which has a long tradition of use in Ayurvedic and Chinese medicin -- remains a hot topic among natural health advocates.

Indispensable in curry powders and East Indian cooking, turmeric is also used in prepared mustards and pickles, dressings, eggs and rice dishes. A dye and condiment in ancient times, the common name for turmeric comes from the Latin terra merita, or meritorious earth, a reference to its mineral pigmentation.

The early Sanskrit name of turmeric, haridra, means yellow wood. It was used in cooking by the early Sumarians and Assyrians, who received it from India. Marco Polo noted in 1280 that turmeric grew as a vegetable with all the properties of saffron, though he recognized that it was another spice. It reached China in the 7th century and Africa in the 13th century. It was known as Indian saffron. Turmeric has been used in Hindu rituals. Even today, it's associated with fertility and prosperity. During a traditional Hindu wedding ceremony, the bride has a turmeric paste "painted' onto her face and hands, for luck. Turmeric may also be used as a cloth dye and given as a gift on special occasions, such as a visit to a pregnant woman. Ayurveda, Siddha, Unani and other traditional medicine systems practiced in India have relied on this pungent spice for centuries. It was also mentioned in early herbals as an ingredient in medicines.

Thyme LeafSuggested Uses:
The golden hue of turmeric brightens curries, condiments, and egg, fish, and grain dishes. Its taste is warmly aromatic--a bit like ginger and pepper. In India turmeric is often used to color sweet dishes, while in Morocco it's used to spice meat, (especially lamb) and vegetables. It's used with fish, in baked goods, meat and meat products, prepared mustards and pickles, broths, cheeses, dressings, grains, egg recipes, and soups. Try it with artichokes and potatoes and in rice dishes. And combine it with coriander and cinnamon for a spicy meat or poultry rub.

  RECIPE PREP TIME   COOK TIME
Appetizers & Snacks
Moderate Beef and Vegetable Samosas 15 min 30-35 min
Moderate Bread and Butter Pickles 5-10 min 20 min
Easy Bread and Butter Zukes 10 min 25-30 min
Moderate Bread-and-Butter Pickles 20 min 20 min
Moderate Coconut Curry Caramel Corn 30 min 1 1/2 hrs
Moderate Coconut Curry Chicken 10 min 25-30 min
Moderate Corn Cakes with a Smoky Paprika Sauce 30 min 20 min
Easy Curried Sweet Potato Roti 40 min 40 min
Easy Egg Fritters 5 min 30 min
Easy Eggplant in Spicy Yogurt Sauce 10 min 15 min
Easy Indonesian Crackers 10 min 20 min
Moderate Malaysian Chicken Satés 15 min 6 min
Easy Mas Bola Kariya (Creamy Curried Meatballs) 15 min 20 min
Moderate Moroccan-Style Lamb Turnovers 30 min 30 min
Easy Oven-Roasted Cauliflower Bites
Moderate Pickled Broccoli and Cauliflower 15 min
Moderate Savory Deep-Fried Street-Side Breads 30 min 30 min
Easy Spicy Puffed Rice Snack 20 min 10 min
Moderate Sweet Mixed Pickles 20 min 25 min
Easy Vegan Veggie Quiche 10 min 60-75 min
Breads
Moderate Savory Deep-Fried Street-Side Breads 30 min 30 min
Breakfast & Brunch
Easy Egg Fritters 5 min 30 min
Easy Tofu Scramble 5 min 10 min
Easy Vegan Veggie Quiche 10 min 60-75 min
Dressings & Dips
Easy Curry Powder 10 min 2 min
Moderate Mulligatawny Dal 10 min 30 min
Moderate Spicy Yellow Split Pea Quinoa Dal 20 min 1 hr
Main Dishes
Moderate Afghan Grilled Quail 20 min 20 min
Moderate Beef and Vegetable Samosas 15 min 30-35 min
Easy Bombay Crisp Garlic Shrimp 5 min 15 min
Easy Braised Curried Tofu with Peas 10-15 min 5-10 min
Easy Cardamom-Flavored Chicken 10 min 20 min
Moderate Coconut Curry Chicken 10 min 25-30 min
Moderate Lentil Blini with Red-Pepper Sauce 30 min 20 min
Moderate Malaysian Chicken Satés 15 min 6 min
Easy Mas Bola Kariya (Creamy Curried Meatballs) 15 min 20 min
Easy Moroccan Turkey Tagine 10 min 30 min
Easy Mushroom Curry with Tofu 10 min 35 min
Easy One-pan Noodles and Spinach with Soysage 10 min 10-15 min
Moderate Quick Onion Pilaf 10 min 15 min
Easy Quinoa Timbales with Currants and Pine Nuts 10 min 20 min
Moderate Slow Cooker Coconut Chicken Curry 1 hour and 30 minutes 2.5 to 5.5 hours
Moderate Spiced Cod on a Bed of Chorizo-Infused Beans 25-30 min 70 min
Easy Spicy Beef Kabobs 30 min 10 min
Moderate Thai Rice Croquettes with Udon Noodles with Peanut Sauce 30 min 1 1/2 hrs
Easy Thai Tofu Curry with Potatoes and Pineapple 20 min 30-40 min
Moderate Tibetan Tukpa-Style Soba Noodles 20 min 20 min
Moderate Tofu Tikka Masala 15 min 45 min
Moderate Tofu with Lemon Pineapple Sauce 10 min 45 min
Salads
Easy Couscous, Cranberry and Garbanzo Salad 20 min 3 min
Easy Creamy Tofu Salad 15 min
Easy Eggplant in Spicy Yogurt Sauce 10 min 15 min
Moderate Lentil Salad with Curry Spices and Yogurt 10-15 min 15-20 min
Easy Moroccan Artichoke, Brown Rice, & Chik'n Salad 20 min
Sauces & Marinades
Easy East Indian Black-Eyed Pea Salsa 10-15 min
Moderate Seared Okra with Potatoes and Tomato 20 min 30 min
Moderate Spicy Yellow Split Pea Quinoa Dal 20 min 1 hr
Easy Tofu Piperade 10 min 15 min
Moderate Tofu with Lemon Pineapple Sauce 10 min 45 min
Side Dishes
Easy Braised Curried Tofu with Peas 10-15 min 5-10 min
Moderate Bread and Butter Pickles 5-10 min 20 min
Easy Cauliflower Pickles 15 min 15 min
Easy Cauliflower with Chickpeas 10 min 8-10 min
Easy Coconut Cashew Rice 10-15 min 15-20 min
Moderate Corn Cakes with a Smoky Paprika Sauce 30 min 20 min
Moderate Curried Eggplant 45 min 30-40 min
Easy Curried Potatoes 10 min 20-25 min
Easy Curried Sweet Potato Roti 40 min 40 min
Easy Dal 10 min 1 hr
Easy East Indian Black-Eyed Pea Salsa 10-15 min
Easy Eggplant in Spicy Yogurt Sauce 10 min 15 min
Easy Fried Spinach and Broccoli Puree 15 min 30 min
Moderate Golden Tofu Saute with Peppers and Onions 15-20 min 10-15 min
Easy Hot Tomato Relish 10 min 20 min
Easy Indonesian Coconut Rice 20 min 15-20 min
Easy Marinated Zucchini Coins 10 min 5 min
Easy Moroccan Roasted Vegetables 30 min 40 min
Moderate Mulligatawny Dal 10 min 30 min
Easy Mushroom Curry with Tofu 10 min 35 min
Moderate Quick Onion Pilaf 10 min 15 min
Easy Quinoa Timbales with Currants and Pine Nuts 10 min 20 min
Moderate Seared Okra with Potatoes and Tomato 20 min 30 min
Moderate Simmered Cabbage and Spinach 20 min 30 min
Moderate Spicy Yellow Split Pea Quinoa Dal 20 min 1 hr
Moderate Sweet Mixed Pickles 20 min 25 min
Easy Tofu Piperade 10 min 15 min
Moderate Tofu with Lemon Pineapple Sauce 10 min 45 min
Soups & Chili
A Curried Vegetable and Lentil Soup 20 min 40 min
Easy Basmati Soup with Indian Spices 15 min 50 min
Easy Beef Stew with Eggplant 20 min 80 min
Easy Ethiopian Sunshine Stew 20 min 80 min
Easy Four-In-One Tomato Soup 10 min 45 min
Easy Indian Tomato Soup 15-20 min 25-30 min
Moderate Mediterranean Seafood Stew 10 min 45 min
Moderate Moroccan Lentil Soup 10-15 min 60-70 min
Easy Moroccan-Style Vegetable Stew 20 min 1 hr
Moderate Mulligatawny Dal 10 min 30 min
Easy Sherwa-E-Lawang (Yogurt Soup with Tomatoes) 10 min 40 min
Moderate Slow Cooker Coconut Chicken Curry 1 hour and 30 minutes 2.5 to 5.5 hours
Moderate Spicy Yellow Split Pea Quinoa Dal 20 min 1 hr
Vegetarian Main Dishes
Easy Braised Curried Tofu with Peas 10-15 min 5-10 min
Easy Cauliflower with Chickpeas 10 min 8-10 min
Easy Coconut Cashew Rice 10-15 min 15-20 min
Moderate Curried Eggplant 45 min 30-40 min
Easy Curried Lentils and Rice 15 min 1 hr
Moderate Curried Spinach-Stuffed Peppers 10 min 15-20 min
Easy Curried Sweet Potato Roti 40 min 40 min
Easy Eggless Egg Salad 10 min
Easy Eggplant in Spicy Yogurt Sauce 10 min 15 min
Moderate Golden Tofu Saute with Peppers and Onions 15-20 min 10-15 min
Easy Indonesian Coconut Rice 20 min 15-20 min
Moderate Lentil Blini with Red-Pepper Sauce 30 min 20 min
Easy Moroccan Roasted Vegetables 30 min 40 min
Moderate Mulligatawny Dal 10 min 30 min
Easy Mushroom Curry with Tofu 10 min 35 min
Easy One-pan Noodles and Spinach with Soysage 10 min 10-15 min
Easy Pumpkin Curry with Citrus Notes 20-25 min 15-20 min
Moderate Quick Onion Pilaf 10 min 15 min
Easy Quinoa Timbales with Currants and Pine Nuts 10 min 20 min
Moderate Thai Rice Croquettes with Udon Noodles with Peanut Sauce 30 min 1 1/2 hrs
Easy Thai Tofu Curry with Potatoes and Pineapple 20 min 30-40 min
Moderate Tibetan Tukpa-Style Soba Noodles 20 min 20 min
Easy Tofu Scramble 5 min 10 min
Moderate Tofu Tikka Masala 15 min 45 min
Moderate Tofu with Lemon Pineapple Sauce 10 min 45 min
Easy Vegan Veggie Quiche 10 min 60-75 min

Turmeric is native to Southeast Asia, but is cultivated extensively in India and Indonesia. Alleppey, a region and city in extreme southwestern India, produces two grades of turmeric sold on the US market. "Fingers", are appendages separated from the main rhizome and broken into 1-3 inch lengths. Fingers have a higher curcumin content (therefore, better color), more flavor (because of their volatile oil content), and are the best quality turmeric for grinding. The "splits and bulbs" grade are pieces derived from the main root. They are less expensive, but tend to be lower in overall quality (flavor, volatile oil, color), more fibrous and difficult to grind.

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