Turmeric Powder Jiang Huang 40g Bottle for Cooking Soups Rice and Baking

Turmeric Powder, known in TCM as Jiang Huang (姜黄), from Curcuma longa rhizome. This finely milled rhizome powder is a warming traditional herb used in both TCM and everyday cooking. In TCM theory it is associated with pungent and bitter flavors, warm nature, and the spleen, liver, and heart channels. Traditionally used to invigorate blood and move qi. Convenient 40g bottle for kitchen and herbal preparation.

Key Selling Points

• Single-ingredient turmeric rhizome powder with no added sugar
• Known in TCM as Jiang Huang (姜黄), Curcuma longa
• Finely milled powder made by grinding dried rhizome
• Warm pungent-bitter herb in TCM theory
• Versatile for cooking, baking, and traditional decoctions

Quality & Sensory

Typically a deep golden-orange fine powder with a warm, earthy, slightly peppery aroma. Texture is smooth and dry, free of coarse grit. When cooked into soups, rice, or baked goods it adds a mild bitter warmth and characteristic yellow color. Flavor is pungent and earthy rather than sweet.

Technical Specifications

Usage Scenarios

• Added to soups and stews such as turmeric beef stew
• Stirred into fried rice or grain dishes for color and flavor
• Blended into baking recipes such as bread and gingerbread
• Used in traditional herbal decoctions or warm drinks
• Included in curry-style spice blends

Traditional Uses

In TCM theory, Jiang Huang is traditionally used to invigorate blood and move qi, and is often paired with herbs such as San Leng or Dang Gui in decoctions. Folk practice also adds it to soups, congee, and warm drinks during cold seasons. It is valued as a warming culinary herb that supports circulation in traditional frameworks.

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