[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.

How to make Curry Puffs (Vegetable Puff). For recipe language translation, visit https://yummies4dummies.blogspot.com/2013/06/vegan-curry-puffs.html and click on “Select Language”.

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Ingredients & Cooking Directions for Vegan Curry Puffs

Estimated Servings: 6-8 puffs

Step 1: Prepare the sauce

2 tablespoons soy sauce
1 tablespoon sugar
1 teaspoon lime juice
½ teaspoon curry powder
2 tablespoons vegetable oil

Add all of the ingredients in this step in a bowl, mix it up, and set it aside.

Step 2: Make the filling

1 peeled and cubed Yukon Gold potato
½ cup chopped yellow onion
1 tablespoon chopped garlic
½ cup chopped carrots
½ cup peas
5 cups water

Add water, potatoes, and carrots to a small pot and turn your stove on medium high. Boil the potato and carrots for 10 minutes and then turn off the heat and soak them in the hot water for another 15 minutes or until they soften. Next drain the potato and carrots. Then use a fork to mash them. Next turn your stove on medium heat and pour oil to a large pan. Now add the onions and garlic to the pan sautéing them until fragrant. Then add the mashed carrots and potatoes along with some peas cooking them for about one minute. Next pour in the sauce that was made earlier and mix it up with all of the vegetables. Cook the filling with the sauce for about 2 minutes or until the filling dries up. Finally allow the filling to cool completely.

Step 3: Stuff the puffs

1 package vegan pastry puff dough
¼ cup all-purpose flour

Flour your kitchen surface, place the dough on top, and cut the dough into even sized squares (3 in X 3 in). Place one tablespoon of the filling in the center of the dough piece and fold it over pinching the edges. Then seal the edges with a fork. Place the pastry on a baking sheet lined with parchment paper and repeat this process with all of the other square pieces.

Step 4: Bake the puffs

1/3 cup vegetable oil

Preheat your oven to 350 degrees Fahrenheit. Then poke a hole in the center of the pastry and brush oil on the surface of all them. Bake the puffs for about 15-20 minutes or until golden brown. Allow them to cool for about 2-3 minutes before serving.

Enjoy!

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