Turmeric ~ Zar-choo-beh


Peppery, warm and bitter flavor with a mild orangey/ginger fragrance 

Used to add color to the dish, especially good with poultry and meats

Widely used in India for curry but Persians use it too

From the Curcuma longa plant

Cheaper alternative to Saffron 

Has been harvested for over 5,000 years

Should be stored in a cool, dark and dry place

WARNING!  Turmeric stains big time! 


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2 Responses to “Turmeric ~ Zar-choo-beh”

  1. Recipe ~ Adas Polo Gheimeh Lapash « Mimi's Kitchen Says:

    […] & Pepper, Rice (2 cups) Spices: Saffron (tea spoon), Cinnamon (1 spoon), Advieh (1 spoon), Turmeric (1 spoon) Beans: Split Peas (1/3 cup) & Lentils (1 cup) Meat: Beef steak […]

  2. Recipe ~ Khoreshteh Bademjoon « Mimi's Kitchen Says:

    […] & Pepper, 1 Onion, 2 cloves of Garlic Spices: Turmeric, Saffron Meat: 6 pieces of chicken thigh on the bone Veggies: 6 Asian Eggplants  Other: 1 Jar of Ghureh / […]

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