CURCUMA 40 g 

Antioxidant 

it is also called Indian saffron or poor saffron. 

 Use: Sauces, rice, poultry, pork, tint white cheese, pickled preserves. 

Its root resembles ginger, its color and smell resemble saffron ...

Yet it is neither, it is turmeric. Formerly called turmeric

 (name he kept in English), from the Latin "terra merita" (interesting land),

 its current name is derived from the Arabic word for saffron: "kourkoum". 

  Turmeric longa belongs to the Zingiberaceae family

 It is a plant of about one meter, with large green leaves, native to Asia. 

A bit of history Used in India for over two thousand years, 

it is the language that gives us the keys to the history of turmeric.

 As the ginger was brought back west from the Malay Archipelago, 

turmeric traveled east early enough to accompany

 the settlement of the Pacific Islands: we find its original name -lena- in the Hawaiian word

 used to denote the color yellow.  

 Turmeric did not stand out much in the West 

because its scent was not as intense as saffron. 

It is thus found under many names such as "false saffron" or "Indian saffron".

 Which is a big mistake, because in India saffron

 and turmeric have long been distinguished and used in very different ways.


Recipe: Carrot Gratin with Cumin and Parmesan

Ingredients for 4 persons :

  • 600 grams of carrots

  • 10 cl of liquid cream

  • 1 teaspoon ground cumin

  • 75 grams of grated Parmesan

  • 1 onion

  • olive oil

  • salt pepper

Preperation :

1 Peel the carrots and cut them into slices. Slice the onion. 

Pour the vegetables into a pan with a drizzle of olive oil.

 Cook for 10 to 15 minutes, adding a little water during cooking if necessary.

2 Add the liquid cream, cumin, salt and pepper. 

Simmer for 5 minutes.

3 Divide the vegetables into small individual dishes or a large dish.

 Sprinkle with grated Parmesan. Bake for 5 to 10 minutes

 until the cheese is lightly browned.

Serve hot!

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for France and internationally!

 

Saveurs-55 thanks you for your purchase. 

Traditional French family business. Flavors-55 you

 introduces you to more than 200 spices, salts and peppers from our planet! 

Always on the lookout for new products, we strive to guarantee quality,

 hygiene in our preparations (packaging

 in "freshness +" food bags and contacts 

with our clients. Our spice blends are "homemade"! 

I hope they will sublimate your dishes and delight your family, friends, and guests ?. 


For all information contact Fabrice on 06 30 70 40 06


 Use: Sauces, rice, poultry, pork, tint white cheese, pickled preserves.   (name he kept in English), from the Latin "terra merita" (interesting land),  its current name is derived from the Arabic word for saffron: "kourkoum".   It is a plant of about one meter, with large green leaves, native to Asia.   the settlement of the Pacific Islands: we find its original name -lena- in the Hawaiian word It is thus found under many names such as "false saffron" or "Indian saffron".  and turmeric have long been distinguished and used in very different ways.  Cook for 10 to 15 minutes, adding a little water during cooking if necessary.  introduces you to more than 200 spices, salts and peppers from our planet!  Always on the lookout for new products, we strive to guarantee quality, I hope they will s