Madagascar Turmeric Powder, Spice Jar (40g)
Madagascar turmeric, close-up of the texture
Madagascar turmeric, styled shot
Madagascar turmeric, in the kitchen

Madagascar Turmeric Powder, Spice Jar (40g)

€7,00 €4,90
Variety
Curcuma longa
Terroir
Vangaindrano, south-east of Madagascar
Preparation
Roots harvested at maturity, dried gently then finely ground
Aromatic notes
Earthy, warm and slightly peppery, bright yellow colour
Best for
Curries, stews, roasted vegetables, rice, marinades, sauces, soups, golden latte

Ground turmeric from Madagascar, from roots harvested at maturity by our family in Vangaindrano, dried gently then finely ground. Bright golden colour, warm and slightly peppery scent.

Frequently added together

What it is

Turmeric is the rhizome of Curcuma longa, a plant in the ginger family: it is the root itself, dried then ground, that gives this deep yellow powder its earthy, slightly peppery scent. Used well, it colours and flavours without ever taking over a dish.

Origin

Our family grows this turmeric in Vangaindrano, in the south-east of Madagascar. The roots are harvested at maturity, dried gently then finely ground at our place: the powder disperses without lumps and keeps its bright colour. There is nobody between our land and your kitchen. All our spices and peppercorns come from Vangaindrano; our vanilla comes from the SAVA region, in the north-east of the island.

In the kitchen

Earthy flavour, warm and peppery notes: this turmeric flavours curries, stews, roasted vegetables, rice, marinades, sauces, soups and golden lattes. It releases its aromas better when warmed 30 to 60 seconds in fat before adding the rest.

  • Curries and stews: 1 to 2 teaspoons for 4 people, sautéed 30 to 60 seconds in fat.
  • Roasted vegetables: 1 teaspoon with oil, salt and pepper.
  • Marinades: 1 teaspoon with garlic, lemon and ginger.
  • Golden latte: half a teaspoon per cup, with milk and honey.

It pairs very well with ginger and combava.

Storage

Dry, away from heat and light, shaker lid well closed after use to preserve the scent.

Ingrédients

100 % Madagascar turmeric (ground rhizome).

Conseils d'utilisation
  • Curries / slow-cooked dishes: 1 to 2 tsp for 4 people (let it “bloom” 30 to 60 s in a little fat).
  • Roasted vegetables: 1 tsp + oil, salt, pepper.
  • Marinades: 1 tsp + garlic, lemon, ginger.
  • Golden latte: 1/2 tsp per cup, with milk & honey.

To go further: Complete Turmeric guide · Ginger · Kaffir lime

Conditionnement

Spice jar 40 g

In the same collection

Madagascar wild combava powder (20 g jar)
Wild Kaffir Lime Powder (20g) 5.0 (5) €9,00€5,90
Madagascar Bourbon Vanilla Extract (20ml)
Madagascar Bourbon Vanilla Extract (20ml) 5.0 (3) €8,90

Compare our spices

Which one to choose

Our spices from Vangaindrano side by side: their taste, what they are best for, and their starting price.

  • The product Madagascar Sesame SeedsSesamum indicum1 format
    The taste Toasted-nut scent, crunchy texture
    What it is for Quick toasting, salads and bowls, bread and brioche, stir-fries, gomasio
    From €2,90 View
  • The product Madagascar Curry Powder3 formats
    The taste Warm and spiced, fragrant sweetness, well balanced
    What it is for Meat and poultry, fish and seafood, vegetables and sauces, stews
    From €3,90 View
  • The product Madagascar Turmeric PowderCurcuma longa3 formats
    The taste Earthy, warm and slightly peppery, bright yellow colour
    What it is for Curries, stews, roasted vegetables, rice, marinades, sauces, soups, golden latte
    From €3,90You are looking at this one
  • The product Madagascar ClovesSyzygium aromaticum1 format
    The taste Warm, woody, camphor-like and slightly biting
    What it is for Stews and sauces, marinades, baking, infusions and mulled wine
    From €3,90 View
  • The product Madagascar CinnamonCinnamomum verum2 formats
    The taste Warm, enveloping, delicately sweet, with a spiced touch
    What it is for Baking, hot drinks, savoury stews, fruit desserts
    From €4,90 View
  • The product Ground Ginger, Glass JarZingiber officinale2 formats
    The taste Powerful, pungent and subtly lemony
    What it is for Baking, infusions and teas, curries and stir-fries, marinades
    From €4,90 View
  • The product Madagascar Chili Paste1 format
    The taste Bold and fragrant heat, clean spiciness
    What it is for Marinades, sauces, everyday dishes (rice, pasta, stir-fries, soup)
    From €4,90 View
  • The product Wild Kaffir Lime PowderCitrus hystrix (combava)1 format
    The taste Very citrusy, sharp and fragrant, with a floral touch
    What it is for Thai cooking, curries, marinades, fish, sauces, dressings, desserts
    From €5,90 View
  • The product Madagascar Piri Piri Chili, Glass JarCapsicum frutescens (pili-pili)2 formats
    The taste Sharp, lingering heat, fruity scent, light smoky note
    What it is for Stews and sauces, grilling and marinades, pasta and pizza, homemade chilli oil
    From €5,90 View
  • The product Signature Spice Base, 40g Glass Jar2 formats
    The taste Warm, fresh and lightly woody
    What it is for Soups, sauces, marinades, grilled meats, stews
    From €6,90 View

What people ask us

The questions we get asked

The answers we give on the phone and at the market, written down once and for all.

1 When should a spice go into the dish?

Ground spices give their best when warmed for a few seconds in a fat, at the start of cooking: turmeric, curry and ginger open up that way. Fresh, citrus notes, combava first among them, go in at the end of cooking so they do not evaporate.

2 How much should I use?

For four people, count one level teaspoon of turmeric, curry or ginger. For chilli, start with the tip of a knife. You can always add more, never take it back: taste and adjust.

3 How long does a spice keep?

Away from light, heat and damp, a ground spice keeps its aroma for about a year; a whole spice keeps much longer. An old spice does not become unsafe, it becomes dull.

4 Pouch or jar: which one?

The jar sits on the worktop and closes in one movement. The resealable kraft pouch is there to refill the jar: it is the lowest price per gram. Many of our customers take one jar, then pouches.

5 Are your spices hot?

Only the pili-pili chilli and the chilli paste really are. The Madagascar curry is warm and fragrant, not burning. Ginger bites in the mouth without the heat of a chilli. The aromatic notes are given on every product page.

6 Is there anything else in the pouch?

No. The spice, nothing else: no additive, no colouring, no anti-caking agent. Our blends, the curry and the spice base, contain only spices, blended at our place.

7 Can they be used in baking?

Yes, and that is where they are most often forgotten. Cinnamon and clove belong in compotes, tarts and spice breads; ginger with chocolate and citrus; combava in creams and sorbets. Turmeric colours without taking over.

8 Where exactly do your spices come from?

From Vangaindrano, in the south-east of Madagascar, where our family grows, harvests, dries and sorts. All our spices and all our peppers come from there. Our vanilla comes from the SAVA region, in the north-east of the island: two terroirs, two harvests.

9 When does my order ship?

From France, within 48 hours, tracked. In France, delivery is free from 30 euros.

Go further

Our in-depth articles about this product and its family.

Growers, not resellers

Our commitments

Our family grows

From harvest to sorting, everything happens on our land, in Vangaindrano in southeastern Madagascar. There is no one between our land and your kitchen.

Nothing else in the packaging

Spices hand sorted, with no additives or coloring. Bag, spice shaker or glass jar, each one seals airtight.

From the grower to your kitchen

Our boxes leave Madagascar weighed and numbered. From France, your order ships within 48 hours, tracked. Direct grower pricing, no middleman.

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