[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.

Quick Paneer Subzi, easy and quick jain recipe…
Recipe Link : https://www.tarladalal.com/Quick-Paneer-Subzi-7532r

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Quick Paneer Subzi

A delectable blend of flavours and textures makes this Quick Paneer Subzi a great hit! This Jain recipe features cottage cheese cubes, capsicum and tomatoes perked up with a simple yet aromatic powder of coriander and red chillies. Apart from the fact that this lip-smacking subzi uses minimal ingredients, you will also love the fact that it is easy and quick to prepare. So, relish this delightful dish any day you feel like!

Preparation Time: 12 minutes.
Cooking Time: 8 minutes.
]Serves 3.

3 cups paneer (cottagte cheese) cubes
3 whole dry kashmiri red chillies, broken into pieces
1 tbsp coriander (dhania) seeds
2 tbsp oil
1 tsp cumin seeds (jeera)
1 cup capsicum strips
1½ cups chopped tomatoes
Salt to taste

1. Combine the red chillies and coriander seeds in a small broad non-stick pan and dry roast on a slow flame for 1 minute. Keep aside to cool slightly.
2. Blend in a mixer to a smooth fine powder and keep aside.
3. Heat the oil in a non-stick kadhai and add the cumin seeds.
4. When the seeds crackle, add the capsicum strips and sauté on a medium flame for 1 to 2 minutes.
5. Add the prepared powder, tomatoes, salt and 2 tbsp of water, mix well and cook on medium flame for 2 to 3 minutes, while stirring occasionally.
6. Add the paneer, mix gently and cook on medium flame for another 1 to 2 minutes, while stirring occasionally.
Serve hot.

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