All Natural-Sri Lanka Turmeric Powder 100g

Recipes and Preparing Instructions

Ingredient – For Turmeric Chicken and Rice
One 4 1/2-pound chicken, cut into 8 pieces
salt
Freshly ground pepper (Pure Ceylon Items)
2 tablespoons unsalted butter
1 1/2 teaspoons ground turmeric(Pure Ceylon Items)
1 small onion, chopped
1 tablespoon finely chopped peeled fresh ginger
4 garlic cloves, minced (Pure Ceylon Items)
2 plum tomatoes, chopped
2 teaspoons curry powder (Pure Ceylon Items)
1/2 teaspoon ground cinnamon (Pure Ceylon Items)
1/2 teaspoon ground cumin (Pure Ceylon Items)
2 cups jasmine rice
3 bay leaves
1 1/2 tablespoons Asian fish sauce
3 cups chicken stock
Plain whole yogurt, sliced cucumbers, mint leaves, and lime wedges, for serving

Directions
Step 1
Season the chicken with salt and pepper. In a large enameled cast-iron casserole or Dutch oven, melt the butter and sprinkle with the turmeric. Add the chicken skin-side down and cook over moderately high heat, turning once, until browned on both sides, 8 minutes total. Transfer the chicken to a plate.

Step 2
Add the onion, ginger, and garlic to the casserole and cook, stirring occasionally, until starting to brown, about 5 minutes. Add the tomatoes, curry powder, cinnamon, cumin, and rice and stir constantly until fragrant, about 1 minute. Return the chicken to the pot, skin side up. Add the bay leaves, fish sauce, and chicken stock and bring to a boil over high heat.

Step 3
Cover and simmer over low heat for 10 minutes. Adjust the lid to cover partially and simmer until the rice is cooked, 10 to 15 minutes longer. Remove from the heat, uncover and let stand for 5 minutes. Serve with yogurt, cucumbers, mint, and lime wedges.

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Ingredients- For Ceylon Turmeric Tea
Turmeric is one of my go-to’s when I’m whipping up healthy smoothies and drinks like my jamu juice and turmeric smoothie. The flavor of this tea is milder than my jamu juice, making it a satisfying drink that you can enjoy all day long.

Here’s what you need to make it:
Turmeric: I used ground turmeric here since it’s much easier to find and keep in my pantry.
Lemon Juice: Freshly squeezed lemon juice lends a bright pop of citrus flavor.
Honey: I like my tea with a hint of sweetness. If you prefer, use maple syrup in its place.
Black Pepper: I added just a pinch since black pepper helps your body absorb the curcumin from the turmeric.
Can you use fresh turmeric instead of dried turmeric? Absolutely. Just grate about 1 1/2 teaspoons of fresh turmeric root.

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Turmeric Recipes for Vegetables, Meats, and More – Credited to Bonappetit
Ingredients
4 Servings

4 Slices bacon
1 bunch curly kale, ribs and stems removed, leaves torn into large pieces
5 Tablespoons extra-virgin olive oil, divided Kosher salt
1 cup plain Greek yogurt
4 Large eggs ½

Teaspoon ground turmeric
Pepper or other mild red pepper flakes and lime wedges (for serving)
Preparation
Step 1
Place a rack in the middle of the oven and preheat to 375°. Bake bacon on a foil-lined rimmed baking sheet until brown and crisp, 12–15 minutes. Tear into large pieces; reserve fat for another use.

Step 2
Meanwhile, spread out kale on a rimmed baking sheet and drizzle with 2 Tbsp. oil. Massage leaves with oil and season with salt. Bake, tossing halfway through until lightly browned around edges and crisp-tender, 5–7 minutes.

Step 3
Season yogurt with salt. Divide among plates and top with bacon and kale.

Step 4
Heat remaining 3 Tbsp. oil in a large nonstick skillet over medium-high. Add eggs one at a time, shaking skillet between additions to keep them from sticking together. Cook, tilting the skillet toward you and spooning oil over egg whites until whites are set for about 2 minutes. Remove skillet from heat, keep skillet tilted, and add turmeric to oil. Baste egg whites with turmeric oil.

Step 5
Divide eggs among plates and drizzle turmeric oil over. Sprinkle with red pepper flakes and squeeze limes over.