Most use of turmeric is in the form of powder, however, in some regions leaves of turmeric are used to wrap and cook food, this can provide a distinct flavour and aroma. Turmeric is also used fresh, like ginger, it has numerous uses in Far Eastern recipes, such as fresh turmeric pickle, which contains large chunks of soft turmeric. In combination with annatto, turmeric has been used to color cheeses, yogurt, dry mixes, salad dressings, winter butter and margarine. In medieval Europe, turmeric became known as Indian saffron since it was widely used as an alternative to the far more expensive saffron spice.
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