Slender and irregularly shaped, parsley root is often double-rooted and resembles a small parsnip. Attached to feathery large parsley leaves, the flavor is somewhere between a carrot and celeriac.
The Purple mangosteen, botanical name Garcinia magostana, simply referred to as mangosteen, is an ultra-tropical slow growing evergreen tree that is cultivated for its edible fruit.
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Fresh Turmeric leaves are light green in color and high quality leaves should not be wilted. Fresh Turmeric leaves are aromatic and impart a distinctive subtle tart flavor without being overly bitter or sour. Fresh leaves are used whole, tempered or ground into a paste. Dried Turmeric leaves are typically soaked in water and the extract is used in other culinary applications.
Fresh Turmeric leaves are typically available in the spring months, whereas dried Turmeric leaves are available year-round.
Turmeric is botanically known as Curcuma longa and is a member of the ginger family, Zingiberaceae. Fresh Turmeric leaves are widely used in India, mostly along the coastal regions. This aromatic leaf has many cultural medicinal uses as well as a starring role in many culinary practices.
Recipes that include Turmeric Leaves. One is easiest, three is harder.
|The Roasted Root||Anti-Inflammatory Smoothie|
|Enjoy Indian Food||Turmeric Leaf Scented Rice|
|Aayi's Recipes||Mackerel in Dry Coconut Masala (Bangade dhoddak)|
|Aayi's Recipes||Sugarless Rice Pudding (Cheppi Kheeri)|
|Just as Delish||Beef Rendang Malaysian style|