Turmeric

Turmeric

Turmeric is the dried, ground root of Curcuma longa and the single most used spice in Persian cooking. It gives stews, soups and sauteed onions their golden colour and warm, earthy flavour. Its active compound, curcumin, is a well-known antioxidant valued in traditional medicine.

Mojtahedi turmeric is milled from selected roots and packed pure, with no colouring or fillers, in sealed packs that protect its colour and aroma. Keep it in a cool, dark place and it will stay vivid for months.

Fry a teaspoon with onions at the start of almost any Persian dish, add it to rice, lentils and marinades, or stir a pinch into warm milk or honey.