Dried Turmeric Leaf

Product Name Dried Turmeric Leaf
Scientific Name Curcuma longa
Type: Leaf,Herb, Medicine, and other
Description/Taste Turmeric leaves are small to medium in size and are oblong or lanceolate in shape, averaging 80-115 centimeters in length and 30-48 centimeters in width. The smooth, light green leaves sprout from an erect, thick green stem that is connected to a golden root.
Turmeric leaves have a neutral aroma when fresh and once they are cut, pounded, or chewed, they release a distinctive tart flavor with notes of grass and mint. When cooked, Turmeric leaves impart a floral, pungent, and gingery flavor with slightly bitter undertones.
Applications Turmeric leaves are commonly used in curries, soups, chutneys, or prepared pickled. They are also used as a wrapper for steamed dishes. One famous Turmeric leaf dish in Goa, India is Patholi, which is a sweet dumpling dish using the leaves to wrap sweetened coconut, rice flour, and cardamom before steaming. Indonesian and Thai cuisines also feature dishes that are steamed in Turmeric leaf parcels as the heat intensifies the flavor of the leaf which imparts flavor to the dish. Turmeric leaves can also be ground or crushed to make a paste and then fried to be used in dishes such as beef or chicken rendang which is a dry curry meat dish. Turmeric leaves pair well with lemongrass, kaffir lime leaves, tamarind, chilies, garlic, onion, ginger, and coconut milk. Fresh leaves will keep up to one week when stored in the refrigerator. Dried Turmeric leaves will keep for several months when stored in an airtight container and kept in a cool, dry, and dark place.