
Turmeric tints everything it touches a luminous golden yellow. Sweet, earthy, slightly bitter, it colours rice, broths and curries while laying a warm aromatic base. Loosen it in warm fat: that is how it releases its colour and holds best. A companion to couscous and golden milk. Finely ground at Pepironi, hand-measured in Morocco, no added colouring, ONSSA-approved.
In a fat to fix its colour and absorption.
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Sign inDosage: 1 tsp per 4 servings, adjust to taste. Storage: away from light and moisture.
Hand-measured in Morocco, with no preservatives or colourings.
Chef-signedThe spices for couscous
« Add the spices from the start into the broth. »