Salem Turmeric, primarily grown in the Salem district of Tamil Nadu, India, is one of the most popular varieties of turmeric known for its bright yellow color, rich aroma, and smooth texture. It is cultivated in fertile, well-drained red and loamy soils under favorable tropical conditions, which give it its distinctive quality. Salem turmeric contains a moderate amount of curcumin, the compound responsible for its color and medicinal value, making it suitable for culinary, cosmetic, and Ayurvedic uses. It is widely used in Indian households for cooking, skin care, and traditional medicine due to its antiseptic, anti-inflammatory, and antioxidant properties.
50kg | 10kg | 5kg
Garam Masala enhances curries, gravies, lentils, and snacks — sprinkle towards the end for rich aroma and authentic taste.
Add 1 tsp garam masala at the end to bring a restaurant-style flavor, then gently stir and let it sit covered for a few minutes so the aroma infuses the dal. Garnish with fresh cilantro and a drizzle of ghee for an extra rich and inviting taste.
Sprinkle a pinch of haldi while tempering to enhance the aroma and taste, allowing the spices to bloom in hot oil for a rich, flavorful base that elevates the entire dish.”
Mix ½ tsp garam masala while cooking rice for a royal touch, allowing the warm, aromatic spices to infuse each grain. Finish with a few fried nuts or fresh herbs on top for added texture, flavor, and a visually appealing presentation.
