[Latin Name] Curcuma longa L.

[Plant Source] Root From India

[Specification] Curcuminoids 95% HPLC

[Appearance] Yellow powder

Plant Part Used: Root

[Particle size]80Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

[What is Curcuma Longa?]

Turmeric is an herbaceous plant known scientifically as Curcuma longa. It belongs to the Zingiberaceae family, which includes ginger. Tumeric has rhizomes rather than true roots, which are the primary source of commercial value for this plant. Tumeric originates from southwest India, where it has been a stable of Siddha medicine for thousands of years. It is also a common spice in Indian cuisine and is often used as flavoring for Asian mustards.

Curry Powder is a blend of various Indian spices. Our Curry Powder is made with 10 powerful spices which are full of essential nutrients.

For more tasty recipes, please

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Ingredients:
Coriander Seeds- 2 tbsp
Cumin Seeds- 2 tbsp
Mustard Seeds – 1 tbsp
Fenugreek seeds- 1 tsp
Black Peppercorn – 1 tbsp
Curry leaves- 12-15 dried
Dried Red Chilli – 3-4
Turmeric powder- 1 – 2 tbsp
Fennel Seeds – 1 tsp
Cloves – 1 tsp

Method:
Dry Roast all the spices except Curry Leaves, Turmeric Powder and dried red chillies and let them cool down. Once they are cool, transfer them to the blender. Add Chillies and curry leaves and grind them to fine powder. Mix in Turmeric. Now, your curry powder is ready. Transfer it in an airtight container and store them in a cool, dry place. Spice powder will remain fresh for several weeks.

Want to learn, how to make GaramMasala? Check out:https://www.youtube.com/watch?v=HlxWFye1ZRE

Thank you so much for watching my gluten free, low carb, seed cracker recipe. I really hope you guys enjoy it xxx

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RECIPIE
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- 500g mixed seed
- 500ml boiling hot water – if mixture seems to thick just add some more water.
- Spice to taste
- 3 Table spoons of Psyllium Husk

- Oven 180 degrees,
- 20 min cooking on one side
- 20 min cooking on the other side.
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