TURMERIC
The Peruvian land and weather al low the Peruvian turmeric (Curcuma Longa) to be very strong in nutrients and flavor.
Its growth is cleaner and environmentally more efficient and friendly than other countries turmerics.
Physical Characteristics
- Color: Dark brown yellow
- Smell: Characteristic
- Taste: Characteristic
Microbiolical Characteristics
- Aerobic Mesophiles (UFC/g): <10000 UFC/g
- Molds & Yeast (UFC/g): <1000 UFC/g
- Echerichia Coli: Absent
- Salmonella: Absent
Physicochemical Characteristics
- Protein g/100g: > 4.0
- Humidity: < 9.0
- Fat g/100g: < 2.5
- Fiber g/100g: < 8.35
- Calories Kcal/100g : > 310
- Carbohydrates: > 40
- % Curcumin: 2 - 5 %
Shelf Life
0
month as long as bags are sealed and maintained at controlled temperature and humidity (recommended temperature: 18°C RH: 50-65%)
Use
- Production of nutritional supplements.
- Production of functional foods
- Direct consumption in juices, shakes, infusion. It can be added to sauces, stirfries, dressings, baked cakes and various culinary preparations.
Presentations
Fresh
- Bags x 10kg x 5kg x 200gr x 100gr
- Special packagings if required
Flour / Powder
- Double-layered polyethylene bag x 10kg or 25kg
- Doypack 200gr or acroding to requiriment