No. 1 antioxidant, rich in vitamins C, A and curcumin. Turmeric is a plant whose rhizome is dried and then ground to a powder. It is included in many spice blends used in Indian cuisine such as masala and curry, but also in North African and Caribbean cuisine, such as ras el hanout and colombo. Its flavour is peppery and very aromatic.
The turmeric selected by Albert Ménès expresses all its quality in its high level of curcumin and its beautiful orange colour. The benefits of this spice are many, including its much sought-after antioxidant and anti-inflammatory properties.
In India, it is sometimes used on its own to flavour rice or dried vegetable dishes. It can also be prepared as a decoction or infusion. If you want to take turmeric on its own, prepare a hot drink and add a teaspoon of turmeric, infuse it in honey or try our golden milk recipe.