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Turmeric finger refers to the raw form of turmeric root. It's the whole, unprocessed root of the turmeric plant, known for its vibrant yellow color and use in cooking, traditional medicine, and as a natural dye.
Turmeric bulbs refer to the underground rhizomes of the turmeric plant. These bulbous roots are the source of the bright yellow-orange spice known for its earthy, slightly peppery flavor. Turmeric is widely used in cooking, particularly in Indian and Southeast Asian cuisines, and is known for its medicinal properties. The bulbs are dried and ground into a fine powder, commonly used as a spice to add color, flavor, and potential health benefits to various dishes, including curries, rice, soups, and beverages.
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Turmeric tukdi, also known as turmeric root, is a rhizomatous herbaceous perennial plant belonging to the ginger family, native to South Asia. It is prized for its culinary and medicinal properties, imparting a vibrant yellow color and warm, earthy flavor to dishes. Turmeric tukdi is commonly used in Indian cuisine and traditional medicine for its anti-inflammatory and antioxidant properties.
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