• Copies of Fresh Spice signed by Arun are available at the unit (address at top of page).
  • We won two more golds at the most recent Great Taste Awards - check out our awards page in the About Us section
  • All of our sauces, spices and chutneys are certified Coeliac, Vegan and Halal friendly
  • "The best, freshest spices I've ever used. Fantastic!" - Richard Corrigan – 'Corrigan's Mayfair'
  • Come shop at our unit for your sauces and spices! Address at top of page. We’re open from Monday to Friday, 10am to 5pm.
  • "I just wanted to thank you for helping me make the best curry my family have ever tasted" - HT – (letter on file)
  • "Green Saffron's spices have such an incredible flavour; they give food a whole new dimension" - Rachel Allen, TV Chef and Food Writer
  • "I cooked up your Rogan Josh – we were all flabbergasted. I mean it! One of the nicest things we've ever tasted." - SG – (letter on file)
  • "Blending spices is an art form that Arun has mastered exceptionally well. The delicate aromas truly show the freshness and quality of the spices." - Asheesh Dewan - Director 'Jaipur', Dublin
  • "...just finished your Balti and it was yummmeeee. I am definitely converted!" - E MCD, Farmers Market Customer
  • "Your green cardamoms and saffron are simply superb..." - Joel Robuchon – Chef 'L'Atelier', Worldwide
  • "Green Saffron's rice has spoilt me for any other. It's the only Basmati I'll use." - Adam Penney - Chef 'Patty & Bun', London
  • "I bought your spices for all my family for Christmas and they love them now as much as I do" - Z.S, Farmers Market Customer
  • "I'm astounded at the freshness of your spices" - Stevie Parle – Chef, 'Dock Kitchen', London
  • "These spices give me a noticeably improved, cleaner flavour than I was ever able to achieve before" - Ross Lewis, Chef, 'Chapter One', Dublin
  • "All of those that ate your food thoroughly enjoyed it (especially the chutney which everyone was raving about). Many thanks for all your help. I would not hesitate to recommend you to friends in the future" - J.Q, Ireland
  • "My Morecambe Bay shrimps would be naked without your blade mace" - Mark Broadbent, Chef, London

Turmeric Root

English Name:                                        Turmeric

Green Saffron Blends using Turmeric Root:                                        Aloo Gobhi, Bengali Tiger Prawn, Bombay Aloo, Badaam Pasanda, Biryani, Boiled Ham and Cabbage, Chana Masala, Curry Powder (Karnataka Sadya), Dahl Makhani, Dhansak (Dahl Gosht), Jalfrezi, Keemar Matar, Korma, Madras (Tamil Style), Masala Gosht, Murgh Tandoori, Panch Phoron, Red Lentil Dahl, Rogan Josh, Tikka Masala and Vindaloo.

Hindi Name:                                        Haldi

Sanskrit Name:                                        Haridra, Gauri

Latin Name:                                        Curcuma longa Linn

Plant Family:                                        Zingiberaceae, which includes ginger and cardamom

Region Grown:                                        While India is by far the largest exporter of Turmeric, 80% of its harvest is consumed locally.

Part of Plant Used:                                        Rhizome, tubers

Plant Description:                                        It grows as a leafy herb up to around 1m tall. Its flowers are yellow and white on a long spiky stem. The flowers do not produce viable seed, its reproduction done, instead, through its rhizomes – the thick and fleshy underground stem which is ringed with the bases of old leaves.

Cultivation:                                        The rhizomes are boiled for 45-60 minutes within a couple of days of harvest, dried and then often ground to produce the distinctive yellow powder that we love.

Characteristics:                                        Turmeric is a powerful colouring agent, as your dry-cleaner will testify! It should only be used in small quantities and cooked thoroughly. It is widely used throughout most regional Indian cooking and often added to the hot oil before any other ingredients.

Aroma:                                        It has an earthy, sweet, pungent smell with astringent qualities, whilst the taste is quite bitter.

History:                                        It has been used as a dye since 600BC, with its use in food coming later.It most likely originated in Western India (with some claiming its chronicled use dates back 4000 years) and reached China in 700AD and West Africa in 1200AD.

Points of Interest:                                        The plant we know today is a hybrid between the wild turmeric and closely related plants. It has always been considered a very auspicious plant, and its medicinal uses (see below) extend back a long way. In mediaeval Europe it was known as ‘Indian Saffron’, and is still sometimes used as a cheap alternative to saffron.

Ayurvedic Properties:                                         Cools Kapha, warms Vata and Pitta in excess. It affects all tissue, and circulatory, digestive, urinary and respiratory systems. It has antibacterial, antibiotic and vulnerary (wound healing) properties, and also has a stimulant effect. Its Ayurvedic uses are many: Amenorrhea, anemia, arthritis, blood purifier, blood tissue formation, circulation, cough, diabetes, worms, jaundice, eye problems, fevers, gas, hemorrhoids, edema, indigestion, ligament stretching, metabolism regulator, mucus relief, hysteria (from inhaling fumes – calms it, not causes it!), pharyngitis, protein digesting, skin disorders, abscess, urinary diseases, wound and bruise healer, improves intestinal flora, inflammatory bowel syndrome, Crohn’s Disease, chronic hepatitis, chronic bronchial asthma, psoriasis, all inflammatory conditions, acne, insect bites, sore eyes, bruises and sprains (with honey or aloe gel).Curcumin, an active ingredient in turmeric, has been shown to help prevent cancer in rodents, but more research needs to be done to see if it can benefit humans in a similar way.

Spiritual:                                        Gives you the Divine Goddess’s energy and prosperity

Precautions:                                                            Probably shouldn’t be eaten to excess if pregnant. Stains anything into which it comes in contact…very readily!!

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