[Latin Name] Curcuma longa L.

[Plant Source] Root From India

[Specification] Curcuminoids 95% HPLC

[Appearance] Yellow powder

Plant Part Used: Root

[Particle size]80Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

[What is Curcuma Longa?]

Turmeric is an herbaceous plant known scientifically as Curcuma longa. It belongs to the Zingiberaceae family, which includes ginger. Tumeric has rhizomes rather than true roots, which are the primary source of commercial value for this plant. Tumeric originates from southwest India, where it has been a stable of Siddha medicine for thousands of years. It is also a common spice in Indian cuisine and is often used as flavoring for Asian mustards.

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** I made this bread with All Heavy Cream and added 1 T. of butter and it came out more moist than with the buttermilk, so I’m changing the recipe below from the video.

Fidget For Fitness’ Low Carb Cranberry Walnut Bread

½ c. coconut flour
½ c. almond flour
1 tsp. baking soda
1 tsp. baking powder
1 c. heavy cream
4 T. melted butter
4 eggs
1 T. grape seed oil
2 individual size packets of Splenda
1 T. vanilla extract
A little less than 1 T. cinnamon
¼ tsp. nutmeg
Pinch of salt
½ c chopped walnuts
½ c dried cranberries (you can add up to ¾ of a cup, depending on your taste – but the more you add, the higher the carb count. I think a 1/2 c. is fine)

8.5 inch loaf pan

1. Preheat oven to 350 degrees

2. Butter loaf pan on bottom and sides

3. In a large bowl combine coconut flour, almond flour, baking soda, baking powder, Splenda, salt, cinnamon and nutmeg

4. In medium bowl, beat 4 eggs. Add grape seed oil, buttermilk, heavy cream, melted butter, and vanilla, and whisk until well blended.

5. Pour wet ingredients into dry ingredients and mix with wooden spoon until batter is combined (don’t over mix)

6. Fold in walnuts and cranberries

7. Pour into loaf pan and bake at 350 degrees for 50 minutes

8. Cool in pan for 5 minutes on cooling rack

** This bread is great with butter and a cup of tea