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The rhizomes are used fresh or boiled in water and dried, after which they are ground into a deep orange-yellow powder commonly used as a coloring and flavouring agent in many cusins, especially for curries, as well as for dyeing, characteristics imparted by the principal turmeric constituent, curcumin.Turmeric powder has a warm, bitter, blackpepper–like flavour and earthy, mustard-like aroma.
types of turmeric powder
salem
sangli
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Adajan, Surat, Gujarat 
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