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About our Dried Turmeric Rhizome
About
Dried Turmeric Rhizome 姜黄 is the dried underground stem of the turmeric plant, also known as Curcuma longa. The root is ground up into the distinctive yellow turmeric powder.
It can be used in a number of culinary meals, including curries, soups and rice dishes.
Jiang Huang belongs to the same family as Dried Ginger Root (Gan Jiang) and Dried Lesser Galangal Rhizome (Gao Liang Jiang), and works alongside Dried Sichuan Peppercorns (Hua Jiao) in spice blends.
Potential Benefits
Vivid Colour: Turmeric gives its unmistakable golden colour to curries, rice, and broths.
Earthy and Warming: Its warm, slightly bitter character underpins a huge range of dishes without dominating them.
Natural Compounds: Turmeric naturally contains curcuminoids, the compounds responsible for its colour.
Traditional Heritage: Long valued across Chinese, Indian, and Southeast Asian cooking alike.
Versatile: Suits curries, soups, rice dishes, and spice blends, whole or ground.
Recommended Dosage
We recommend around 3g per portion.
The dried rhizome is very hard, so grind it or break it up before use rather than trying to slice it. Add it early in cooking so the colour and flavour have time to develop, and cook it in a little oil or fat first if the recipe allows, which carries the flavour further. It stains readily, so take care with cloth and worktops.
Store in an airtight container in a cool, dry place, away from direct sunlight, which fades the colour.
Why Choose Vita?
Every herb we sell at Vita Herbal Nutrition is non-sulphur treated and chosen for use in the kitchen and in traditional preparation.
We offer a 100% sulphur-free herb range. Many others use sulphur to enhance appearance and extend shelf life, but this can alter the herb’s natural properties and cause allergic reactions in some individuals.
We follow the DaoDi principle of choosing each herb from the area traditionally associated with it, and we have worked with the same supply partners since 2010.
FAQ
What is Dried Turmeric Rhizome (Jiang Huang)?
It is the dried underground stem of the turmeric plant, the same root that is ground into turmeric powder.
How do I use the whole rhizome?
Grind or break it up first, then add it early in cooking so the colour and flavour develop.
What does it taste like?
Earthy and warming with a mild bitterness, more subtle than the aroma suggests.
How is it different from turmeric powder?
It is the same root before grinding. Whole rhizome keeps its colour and aroma longer, and you grind it as you need it.
Is it suitable for a plant-based diet?
Yes, it is entirely plant-derived and can be used in vegan and vegetarian preparations.
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