Turmeric Fingers turmeric pieces
$5.99 – $12.99
TURMERIC FINGERS – Turmeric root pieces
Turmeric fingers are premium pieces of dried turmeric root (Curcuma longa), renowned for their vibrant orange-yellow colour and distinctive earthy, slightly bitter flavour. These whole root sections preserve the spice in its most natural form, offering superior freshness and potency compared to pre-ground options. Our carefully selected turmeric fingers boast a high curcumin content, the active compound responsible for turmeric’s health benefits and vivid hue. Perfect for freshly grinding as needed, adding to curries, golden milk, or steeping in teas. These versatile root pieces can also be grated directly into dishes for maximum flavour impact.
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TURMERIC FINGERS / Turmeric root – Uses and Recipes
How to Use Turmeric Fingers
Turmeric fingers offer exceptional versatility in both culinary and wellness applications. For the freshest flavour, grind only what you need using a spice grinder or dedicated coffee grinder. Alternatively, grate the fingers directly using a microplane for maximum potency. Add to curries, soups, and rice dishes at the beginning of cooking to allow the flavour to fully develop. For beverages, simmer gently in milk or water to extract the beneficial compounds. To enhance absorption, always pair turmeric with a pinch of black pepper, which increases bioavailability of curcumin by up to 2,000%. Store unused fingers in an airtight container away from light to preserve freshness.
Homemade Golden Milk: In a small saucepan, combine 250ml whole milk (or plant-based alternative), 1 turmeric finger (about 2cm, finely grated), ¼ teaspoon freshly ground black pepper, ¼ teaspoon ground cinnamon, a small piece of fresh ginger (grated), and 1 teaspoon honey. Warm gently over low heat for 5-7 minutes, being careful not to boil. Strain into a mug and enjoy this soothing, nourishing beverage with ancient Ayurvedic roots. Best consumed in the evening for its calming properties.
Fragrant Turmeric Rice: Rinse 300g basmati rice until water runs clear. In a heavy-bottomed pot, heat 2 tablespoons ghee or oil, then add 1 cinnamon stick, 3 cardamom pods, 1 bay leaf, and 1 turmeric finger (grated). Sauté for 30 seconds until fragrant, then add rice and stir to coat with spices. Add 450ml water and a pinch of salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving. This aromatic rice pairs beautifully with curries, grilled meats, or roasted vegetables.
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| Weight | 50 g |
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| Weight | 50g, 100g, 200g |
