[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.

Makes 8 triangle bars

6 Tablespoons unsalted butter, softened
1/4 tsp salt
1/2+1/8 cup brown sugar
1/2+1/4 cup flour
2 eggs
1/4 tsp Baking powder
1/2 tsp grated ginger
1 tsp orange zest
1/2 tsp vanilla
6 Tablespoons of dried craisins, diced
2 oz White chocolate chips

2 oz cream cheese
1/2 tsp vanilla
1/2+1/4 cup powder sugar
2 tsp lemon juice

Topping:
1/8 cup dried craisins, diced
1 oz White chocolate chips

Preheat oven to 350F. . Line a 8X8 inch pan with parchment paper. Set aside.

Cream together brown sugar, salt & butter. Add eggs & vanilla extract, one egg at a time creaming the mixture in between. Add grated ginger, orange zest, flour & baking powder and mix everything together.
Add Craisins & white chocolate and fold them in.
Spread the batter evenly in a 8×8 inch pan. Bake for about 20-25 minutes until the middle is baked through. Do not overbake. Allow to cool.

Add the cream cheese, powdered sugar, lemon juice & vanilla extract to a bowl of a mixer. Beat everything together until creamy.
Place the white chocolate in a cup and microwave for about 40-50 seconds in increments stirring with a spoon in between, until it just starts to melt. Continue stirring until all chocolate is melted. Transfer it to a ziplock bag. When ready to drizzle, snip the end with scissors.

Spread the frosting over the crust.
Top with craisins and orange zest. Drizzle melted white chocolate on top. Allow the bars to set until the top of the cream cheese frosting is not sticky to the touch. Easier to cut the bars this way.
Trim the ends of the bars, for even edges. Cut the bars into squares, then cut the squares diagonally into triangles.

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