New Harvest Turmeric
Sweet, floral, buttery flavor and brilliant yellow-orange color.
- Regular price
- $9.99
- Regular price
- Sale price
- $9.99
- Unit price
- per
- Availability
-
- Sale price
- $9.99
Why Burlap & Barrel?
Single origin spices sourced directly from small farms
Over 12,000 5-star reviews
Guaranteed to wow you or we'll replace
Our exceptionally sweet, floral New Harvest Turmeric is grown regeneratively on a farm in southern India by Dr. Salunkhe, an expert farmer specializing in sustainable agricultural techniques. Its high curcumin content (4%) makes it ideal for both culinary and nutritional uses, and it's perfect for both sweet and savory applications, in curries and other dishes, as well as in turmeric teas and lattes. Add it to sauces, stews, salad dressings and baked goods for bright color, depth of flavor and wellness.
Our turmeric is free of lead, testing below the detectable threshold of 0.1 parts per million (ppm). It has been tested in an internationally accredited food safety testing lab. Please contact us for more details on our testing procedures for turmeric and other spices.Â
Highlights
Satara, India
Haldi
Sun-dried
Melted Butter • Jasmine Flower • Honey
Ingredients
Ground turmeric (Curcuma longa)
Cooking tips
- Blend into a hearty soup or stew
- Mix into sweet or savory doughs for a vibrant color and earthy flavor
- Sprinkle into rice dishes
- Use as a marinade for tofu or other light proteins
RECIPES
-
California Chana Masala -
Ye Tikil Gomen Alicha / Caulo (Music-in-Your-Mouth Cabbage with Potatoes and Carrots) -
Thikki Puri & Mango Shrikhand Cannoli -
Bubur Lambuk-Stuffed Butternut Squash With Mama Lamâs Satay Glaze -
Crispy Indian-Ish Lentils with Rice & Yogurt -
Roasted Chinese Eggplant with Mango Sambal -
Aush Reshteh -
Persian Kobeh (Savory Saffron & Meat Rice Dumpling) -
Ghaymeh (Persian Black-Lime & Tomato Stew) -
Arroz Caldo -
Traditional Sri Lankan Chicken Curry with Ghee and Cinnamon Rice -
Tokhme Gojeh (Iranian Omelet) -
Aash / Noodles with Meat Sauce and Yogurt -
Tomato Chutney with Nigella Seeds -
Cabbage Salad But Cooked -
Tahini-Spiced Cranberry Granola -
Grilled Chicken Marinated in Yogurt -
Turmeric & Amchur Marinade / Vinaigrette -
Chicken Salad with Indian Spices -
The Mother Blend / Madras Curry Powder -
Spiced Leg of Lamb with Nutty Israeli Couscous -
Barkha's Butternut Squash -
Dhal (Split Pea) and Dumpling Soup with Butternut Squash -
Ras El Hanout -
Turmeric-Ginger Quatre-Quarts (Pound Cake) -
Turmeric and Black Pepper Tofu -
Kadhi with Jeera Rice -
Barkha's Spring Pickles -
Simple Spiced Tofu Scramble -
Chicken Opor -
Savory Kabocha Coconut Soup -
Ilham's Yellow Lempah Fish -
Sour Tomato and Lemongrass Soup with Little Pork Meatballs -
Moong Dal with Garam Masala -
Baharat Roasted Cauliflower -
Moroccan Chicken Kebabs -
South Indian-style Lentils -
Mahi Mahi with Stewed Spiced Peaches
SOURCING
Our turmeric is grown regeneratively, hand-harvested, cleaned, steamed, sun-dried and ground fresh. It's irrigated primarily using rainwater, which helps reduce the farm's water consumption, while the water-saving techniques intensify the turmeric's flavor.
Our partner farm allows the turmeric to go through a curing process in the soil before harvesting. The skin tightens and turns glossy, and the flavor concentrates and sweetens. This turmeric is particularly sweet. We don't know exactly why; maybe it's because it grows alongside (and is crop-rotated with) sugarcane. But we think this curing step also helps avoid the bitter, chalky off-flavors in low-quality turmeric and makes our New Harvest Turmeric so sweet and buttery.
To grind his turmeric into powder, our partner farmer drives 2 hours each way by tractor. There are other grinding facilities closer to home, but they have smaller, less-effective motors and use metal grinding mechanisms, which heat the turmeric and shed microscopic metal fragments as they grind. He prefers the more powerful motor and the stone grinder at this facility to make an especially fine, soft turmeric powder, and the stone grinding plates help keep the turmeric from heating up through the friction of the grinding process. Since it's a shared facility in an area with lots of other turmeric farms, he scrubs down the grinder AND discards the first ~100lbs of his turmeric to prevent any contamination from pesticides or other chemical residues in his final product. The care he takes at every step of the process is one of the reasons his turmeric is so exceptional. We're so proud to work with him.
Meet the Farmer: Our turmeric is grown by Dr. Salunkhe, a naturopathic and Ayurvedic doctor, a doctor of pharmacology, a disciplined Yogi, a community leader and a passionate agriculture advocate. About 15 years ago, he realized that the connections between poor health and nutrition extended all the way back to farming practices, and he decided to focus his scientific expertise on agriculture. He is deeply, overwhelmingly passionate about his farm and his crops.
Recently, we got to visit his farm, where he told us that his neighbors have laughed at him and dismissed his insistence on natural methods and regenerative techniques for years, but that since we've been buying his turmeric (at almost 10x the going price for commodity turmeric), they've started to change their minds. The fact that we made the long trip to visit the farm and meet him in person was especially meaningful, both for him personally but also for his campaign to show his neighbors the value of natural farming.
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