Turmeric Root Powder
When cooking with ground turmeric a little goes a long way. It tastes earthy and bitter, almost musky, with a bit of peppery spice. A half a teaspoon of ground turmeric is usually plenty for seasoning bean dishes, rice dishes, whole grains, soups, stews, sauces, marinades, and pickling brines.
Turmeric is used for disorders of the skin, upper respiratory tract, joints, digestive system, arthritis, arthritis, heartburn, allergies, liver disease, depression, menstrual problems, and cancer. Other uses include Alzheimer’s disease, water retention, worms, and kidney problems.
When cooking with ground turmeric a little goes a long way. It tastes earthy and bitter, almost musky, with a bit of peppery spice. A half a teaspoon of ground turmeric is usually plenty for seasoning bean dishes, rice dishes, whole grains, soups, stews, sauces, marinades, and pickling brines.
Turmeric is used for disorders of the skin, upper respiratory tract, joints, digestive system, arthritis, arthritis, heartburn, allergies, liver disease, depression, menstrual problems, and cancer. Other uses include Alzheimer’s disease, water retention, worms, and kidney problems.
When cooking with ground turmeric a little goes a long way. It tastes earthy and bitter, almost musky, with a bit of peppery spice. A half a teaspoon of ground turmeric is usually plenty for seasoning bean dishes, rice dishes, whole grains, soups, stews, sauces, marinades, and pickling brines.
Turmeric is used for disorders of the skin, upper respiratory tract, joints, digestive system, arthritis, arthritis, heartburn, allergies, liver disease, depression, menstrual problems, and cancer. Other uses include Alzheimer’s disease, water retention, worms, and kidney problems.