Organic turmeric chips**

Where to use these turmeric flakes

Our recipe ideas for these turmeric flakes:

• Mashed carrots with turmeric: add 1 teaspoon of turmeric flakes to your carrots then mash (check out our recipe below);

• Squash carrot and turmeric soup: add 1 tablespoon of turmeric flakes to your soup then blend;

• Courgette and turmeric tart: add 2 teaspoons of turmeric flakes to your pastry;

• Chicken with turmeric: marinate your chicken in 20 cl of coconut cream with 2 teaspoons of turmeric flakes;

• Turmeric and lemon infusion: add ½ teaspoon of turmeric flakes to boiling water with the juice from ½ a lemon and one teaspoon of honey.

Mashed carrots with turmeric flakes

The aromas of turmeric

Turmeric releases peppery, musky and lemony aromas. This French turmeric is mild yet spicy and deliciously aromatic with pleasant notes of herbes de Provence and thyme. Turmeric has a complex aromatic profile full of surprises for your palate. Botanical properties

Turmeric’s botanical properties

Where does this delicious rhizome come from?

Turmeric is a magnificent yellowy orange rhizome which comes from a tropical plant from the same family as ginger. Its production process is long and tricky.

First it is cleaned and chopped, then boiled to remove its skin, then it is peeled and dried and finally ground to produce a powder or flakes.

Our French turmeric grows in Guadeloupe on Didier’s farm, who we believe to be the first producer of French turmeric.

This turmeric is grown in compliance with agroforestry principles, in the midst of a glorious Garden of Eden, full of fruit trees, vanilla plants and animals.

Our French turmeric is of outstanding quality with amazing aromas. Harvested between March and May, Didier’s turmeric is thicker and denser than the other turmerics we sell. 

Turmeric is considered to be a holy spice

Turmeric is used as a spice. It was traded on the spice routes between East and West during Ancient times. It is used in spice blends in India, the West Indies, Nepal, Thailand or North Africa in dishes such as curry, tandoori, Vadouvan, Colombo and raz-el-Hanout. It is also used as a food colouring and was formerly used for painting. It was used to dye Buddhist monks’ robes; as it produced a rich saffron colour representing the road to Nirvana. In Mauritius and India, brides use turmeric to purify their face and body before the wedding ceremony.