TURMERIC FINGER & POWDER

Turmeric powder

Curry using turmeric, referred to as haldi ki Sabji, a dish from India

Ganghwang-bap (turmeric rice)

Patoleo – sweet rice cakes steamed in turmeric leaves consisting of a filling of coconut and coconut palm sugar prepared in Goan Catholic style.
Turmeric is one of the key ingredients in many Asian dishes, imparting a mustard-like, earthy aroma and pungent, slightly bitter flavor to foods.[5][6] Turmeric is used mostly in savory dishes, but also is used in some sweet dishes, such as the cake sfouf. In India, turmeric plant leaf is used to prepare special sweet dishes, Patoleo, by layering rice flour and coconut-jaggery mixture on the leaf, then closing and steaming it in a special utensil (chondrò).[22] Most turmeric is used in the form of rhizome powder to impart a golden yellow color.[5][6] It is used in many products such as canned beverages, baked products, dairy products, ice cream, yogurt, yellow cakes, orange juice, biscuits, popcorn color, cereals, sauces, and gelatin. It is a principal ingredient in curry powders.[5] Although typically used in its dried, powdered form, turmeric also is used fresh, like ginger. It has numerous uses in East Asian recipes, such as pickle that contains large chunks of soft turmeric, made from fresh turmeric.