[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.

Web: https://www.natureherbs.org | www.natureherbs.co
Email : natureherbs@ymail.com
Watsapp: +91 841 888 5555
Skype: nature.herbs

Ingredients:
135g butter
80g caster sugar
80g soft brown sugar
1 egg
½ tsp vanilla extract
190g plain flour
½ tsp salt
¼ tsp ground cinnamon
½ tsp bicarbonate of soda
100g dried cranberries
60g white chocolate chips

Method:
1. Preheat the oven to 170°C/325°F/Gas 3. Line a baking tray with a sheet of baking paper.

2. Cream together the butter, caster sugar and soft brown sugar.

3. Add the egg and vanilla extract and beat together.

4. Sift the flour, salt, cinnamon and bicarbonate of soda and fold together well.

5. Mix through the white chocolate and dried cranberries.

6. Roll the dough into balls and spread out on the prepared baking tray.

7. Bake for around 15 minutes until lightly golden on top.

8. Leave to cool on the tray for 10 minutes before transferring to a wire rack to cool completely.

9. Repeat this process until all the dough has been used.