Turmeric (curcuma or turmeric root) is one of the main ingredients in Indian cuisine, giving dishes their characteristic yellow-golden color, but it is also used from North Africa to the southern regions of China and Indonesia in the East. Care should be taken when handling it because its intense color can easily stain clothes and kitchen utensils.

It has a very beneficial effect on the digestive system and relieves almost all allergic conditions, both skin and respiratory. It is a main ingredient in curry, English mustard, and is also used in seasonings, pickles, vegetable butter, and in dishes with poultry, rice, fish, and eggs. Frequent use may cause stomach sensitivity.

• Origin: Sri Lanka
• Nutritional values per 100g:
• Proteins: 7.83g
• Dietary fiber: 21.10g
• Carbohydrates: 64.93g (of which sugars: 3.21g)
• Fats: 9.88g (of which saturated: 3.12g)
• Salt: 38mg