[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.

This was the first time I made this extract.

Dry stevia leaves or fresh
Vodka
Glass jar with lid
Small sauce pan
Fine screen strainer
Small amber bottle with dropper

Crush leaves in glass jar, (if using fresh wash and pat dry first, then chop).
Fill jar with vodka, enough to cover all the herb.
Put lid on and shake, then place jar in a cool dark closet, cabinet or pantry.
Let mixture steep for 48 hours, shaking the jar daily for at least 30 seconds.
After 48 hours, strain herb from vodka in to a small sauce pan and squeezing the herb to release all of the extract.
Discard the herb.
Heat slowly and gently, do not let the liquid boil, for 20 minutes. This will remove the alcohol and improve the sweetness and will reduce the volume.
Pour the finished extract into a small bottle with a dropper and store in fridge up to 3 months.

I used dried stevia leaves this time, next time I’ll try fresh.

Just a drop or two will sweeten any drink.

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Vegetable Cutlet / Aloo Tikki is one of the most popular amazing finger food for any tea party, breakfast or evening snacks. Veg Bread cutlets are spicy, mouth watering snacks made from potatoes & veggies, mixed with bread crumbs before frying.

Ingredients (for 10-12 pieces)
4 bread slices
2 potato medium size, boiled and mashed
3 Tbsp capsicum, finely chopped
2 Tbsp carrot, grated
2 Tbsp peas, boiled
3 Tbsp Coriander leaves, finely chopped
2 tsp ginger, finely chopped
1 tsp green chillies, finely chopped
1/4 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp chaat masala
1/2 tsp garam masala
Salt to taste / 1 tsp
4 Tbsp bread crumbs
1 Tbsp lemon juice
Oil for frying

Procedure
1. Cut all sides of bread slices
2. Soak them in water for a while & squeeze out completely
3. Crumble the bread in a bowl, add potatoes, capsicum, carrot, peas, ginger, green chillies, turmeric powder, salt, red chilli powder, garam masala, chaat masala, bread crumbs & lemon juice
4. Mix well, grease the hands with little oil & once again mix the dough
5. Take ball sized dough, slightly flatten it & shape them round
6. Heat oil, fry cutlets till golden brown