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The rhizomes are used fresh or boiled in water and dried, after which they are ground into a deep orange-yellow powder commonly used as a coloring and flavoring agent in many Asian cuisines, especially for curries, as well as for dyeing. Turmeric powder has a warm, bitter, black pepper-like flavor and earthy, mustard-like aroma.
Although long used in Ayurvedic medicine, where it is also known as haridra, there is no high-quality clinical evidence for using turmeric or its constituent, curcumin, to treat any disease.
Chings Dark Soy Sauce. Dark Soy Sauce is a very important ingredient in the Chinese cuisine. Soya sauce is made from the blend of soya beans, water and sugar. The mixture is fermented and distilled in order to produce the dark soya sauce.
Chings green chilli sauce. Green chilli sauce is perfect for the Indo-Chinese recipes. Sauce is from the Jwala green chillies, vinegar and spices. It is added to noodles and fried rice to enhance the flavour.
Chings red chilli sauce. Red Chilli Sauce is used to add some heat to the Indo-Chinese food. The sauce is a blend of red chillies, vinegar and spices. It can be enjoyed with any snack such as momos, samosas, kebabs and sandwiches.
