How much turmeric powder should I use and what is the easiest way to cook with it?

Start with a modest amount — about a quarter teaspoon for an average pot — and stir it into curries, rice, soups or lentil dishes. A little heat and a few balancing spices soften its gently bitter, pungent edge.

Will turmeric stain my hands, pots and clothes, and how do I remove the yellow marks?

Yes — the same natural pigments that give turmeric its golden colour can mark skin, boards, worktops and fabric. Acting quickly and using baking soda or dish soap keeps most stains from becoming permanent.

How should I store this 400 g pack, and how long does ground turmeric stay good?

Store it in a sealed container in a cool, dark, dry place away from the stove and sunlight. Ground turmeric keeps its fullest aroma and colour for about a year after opening.

Is turmeric powder the same as curry powder, and can I substitute one for the other?

No — turmeric is a single ground spice, while curry powder is a blend that usually contains turmeric among other spices. You can substitute one for the other, but the taste and colour will both change.

The powder is very yellow — will it change the colour of my food?

Yes. Turmeric's natural curcuminoid pigments give the powder its yellow-orange shade and colour whatever you cook with it, from rice to broths and sauces.

Turmeric powder 400g

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Turmeric Powder 400g (East End's): 100% pure ground turmeric (Curcuma longa); vibrant golden-yellow colour; warm, earthy, gently bitter flavour; essential spice in Indian, Asian and Middle Eastern cuisine.

€6.00

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SKU:: V00000009999
EAN:: 5018605005011

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Turmeric Powder 400g from East End's is 100% pure ground turmeric (Curcuma longa L.) — one of the most important, widely cultivated and intensely studied spice-plants in the world, native to South and South-East Asia, and a fundamental ingredient in Indian, South Asian, Middle Eastern and South-East Asian cuisine. Turmeric is obtained from the rhizome (underground stem) of the Curcuma longa plant, which is boiled, dried and then ground into the familiar, vibrantly golden-yellow fine powder. The characteristic deep, warm golden-orange-yellow colour of turmeric is due to its principal pigment compounds — the curcuminoids (curcumin, demethoxycurcumin and bisdemethoxycurcumin) — which together represent approximately 2–5% of the dried powder. The flavour of turmeric is pleasantly earthy, slightly bitter, warm and gently pungent, with delicate floral and citrus undertones. In Indian cuisine, turmeric ("haldi") is an indispensable ingredient in curry powder blends, dals, rice dishes, marinades, and vegetable preparations — as much for its rich colour as for its flavour. 400 g.

400 g. Pure ground turmeric (Curcuma longa). Bright golden-yellow colour. Warm, earthy, mildly bitter flavour. Essential spice in Indian, Asian and Middle Eastern cuisine.

NET QUANTITY: 400 g

INGREDIENTS: Ground turmeric (Curcuma longa L.) — 100%.

USAGE: Use as a culinary spice in curries, rice dishes, soups, dals, vegetable dishes, marinades and spice blends. Also used to colour rice, sauces and beverages (e.g. golden milk).

ALLERGEN INFORMATION: See packaging for allergen information (may contain traces from production facilities).

STORAGE: Store in a cool, dry place, away from direct sunlight.

BEST BEFORE: See packaging.

IMPORTER: VITATEKA OÜ, Mõisa tee 5, Kostivere alevik, Harjumaa, Estonia 74204, vitateka.ee

What Is Planeta Zdorovia Turmeric Powder?

Planeta Zdorovia Turmeric Powder 400G is a finely ground culinary turmeric made from the rhizome of Curcuma longa. People usually choose turmeric powder for two main reasons: its warm, earthy taste and its rich golden colour, which gives character to curries, rice, soups, lentil dishes, marinades and even drinks such as golden milk. It is a simple pantry ingredient, but one with a long culinary history across Indian, South Asian and Middle Eastern cooking.

Colour and Character: Curcuminoids

What makes turmeric interesting is not only its flavour, but also its naturally occurring plant pigments called curcuminoids. These compounds give the powder its deep yellow-orange shade. In food, turmeric does more than season a dish — it also changes its appearance, making broths, sauces, grains and vegetable dishes look fuller and more vibrant. The rhizome is boiled, dried and ground into a fine spice, so it blends easily into both dry spice mixes and warm recipes.

How to Use It in the Kitchen

This ingredient suits people who enjoy cooking from scratch, building flavour with spices rather than relying only on salt or ready-made sauces. Its taste is gently bitter and lightly pungent, so it works best when balanced with other ingredients. Typical uses include:

Stirring a small amount into curry bases
Adding it to rice while cooking
Mixing it into soups and lentil dishes
Combining it with cumin, coriander and ginger for homemade spice blends
Balancing with coconut milk, onion, garlic or black pepper to soften its pungency

A Few Things to Keep in Mind

Turmeric has been valued in traditional cuisine for generations — not as a trend ingredient, but as an everyday kitchen staple across much of Asia. If you are new to it, a few practical notes:

Start with a modest amount, as the flavour can become dominant.
The pigment can strongly stain utensils, chopping boards and fabrics.
If you have specific dietary restrictions or plan to use turmeric in large amounts, it is sensible to check whether it suits your personal needs.

Specifications

Brand	Planeta Zdorovia

Delivery - terms and prices

After placing an order, delivery is processed on business days. Package design and product images may differ. Delivery time depends on the selected method - on average up to 5 days.

Estonia

Pick-up at Vitateka store (T1, Peterburi tee 2)Free
Parcel locker Itella Smartpost2.28 €
Parcel locker Omniva3.05 €
Parcel locker DPD2.34 €

Free to a parcel locker for orders from 30 €

Packeta (selected countries)

Poland - home delivery (courier)5.00 € / 21 PLN
Slovakia - pick-up point (PUDO)3.80 €
Slovakia - courier5.87 €
Czech Republic - pick-up point (PUDO)3.93 €
Czech Republic - courier6.10 €
Hungary - pick-up point (PUDO)4.13 €
Romania - pick-up point (PUDO)3.61 €

Latvia

Parcel locker Itella Smartpost3.96 €
Parcel locker Omniva4.90 €
Parcel locker DPD4.13 €

Free to a parcel locker for orders from 35 €

Lithuania

Parcel locker Itella Smartpost3.96 €
Parcel locker Omniva4.95 €
Parcel locker DPD5.11 €

Free for orders from 40 €

Finland

Posti pick-up point6.90 €

Free for orders from 75 €

Other EU countries

International Omniva post - from 7 € (price depends on parcel weight). For other options (DPD, FedEx), standard rates and transit times apply.

Free delivery - on request

In addition to the thresholds listed above, we can consider free delivery options depending on the order amount and for deliveries to other countries. Contact us and we will suggest the best option.

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Delivery time

On average - up to 5 business days (depends on the selected delivery method).

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Turmeric is a single ground spice with a gently bitter and lightly pungent flavour, so a little goes a long way. A common starting point is about ¼ teaspoon for a pot that serves two to four people; taste, then add more. You can always increase the amount, but it is hard to remove the colour or bitterness once it is stirred in.Because the powder is finely ground, it blends easily into both dry spice mixes and warm dishes. Practical ways to use it:Curry bases: stir it in with onion, garlic and other spices before adding liquid, so the flavour spreads through the dish.Rice: add about ¼ teaspoon to the cooking water for golden-coloured rice.Soups and lentil dishes: whisk a pinch into the pot while it simmers, or mix it into marinades and dressings.Homemade blends: combine it with cumin, coriander and ginger, and balance the pungency with coconut milk, onion or garlic.Golden milk: stir a small pinch into warm milk; mixing the powder with a splash of milk first helps it disperse without clumps.The flavour can become dominant quickly, so the first time you cook with this turmeric, keep the amount modest. It spreads more evenly in warm liquid than in cold. As with any food you use in large amounts, if you have specific dietary restrictions or plan to use turmeric generously, it is sensible to check whether it suits your personal needs.

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The deep yellow-orange colour comes from naturally occurring plant pigments called curcuminoids, and the same pigments can strongly stain utensils, chopping boards, fabrics and skin. This is a sign of the spice's colour intensity, not a defect.Prevention is the easiest step. Use stainless steel, glass or enamel-coated cookware rather than light-coloured plastic; wipe boards and worktops as soon as you finish cooking; and wear an apron when working with large amounts.If a stain appears:Hands: wash promptly with soap and warm water. A paste of baking soda and a little water, rubbed gently over the skin, usually lifts the yellow colour without hard scrubbing.Boards and worktops: for plastic and solid surfaces, rub with a paste of baking soda or a little dish soap, then rinse. Stains fade with repeated washing; avoid abrasive cleaners on polished stone.Fabric: treat spills quickly. Rinse the spot under cold water from the back of the fabric, apply a stain remover or a small amount of dish soap, then wash as usual. Dried turmeric stains are much harder to remove, so act before the wash cycle.Because the pigment bonds quickly to porous materials, light-coloured wooden spoons and boards may take on a permanent golden tint. If you prefer to keep them clean, reserve dark or older utensils for turmeric-heavy recipes.

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The 400 g pack is a pantry staple rather than a quick-use item, so storage matters for keeping the spice at its best. Ground turmeric keeps longest in a container with a tight-fitting lid, stored in a cool, dark, dry cupboard away from the hob, oven and direct sunlight.Always use a clean, dry spoon. Moisture introduced into the jar can make the powder cake, and damp conditions speed up the loss of flavour.Keep the container away from steam and heat — the cabinet beside the kettle or above the oven is a poor spot.Light fades the yellow colour most quickly, so an opaque jar or a closed cupboard preserves the bright shade longer.Ground spices do not spoil the way fresh food does, but they do lose strength. A practical guideline is to use ground turmeric within about a year of opening for its fullest aroma and colour. Over time the smell becomes flat and the shade turns duller; the powder is still usable, but you will need more of it to get the same effect. If it develops an off odour, visible mould or clumps that will not break apart, replace it.This pack size makes sense if you cook with turmeric regularly — for curries, rice and broths — because with occasional use it is harder to finish the pack while the spice is still at its best.

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Turmeric powder is one ingredient: the finely ground rhizome of Curcuma longa. Curry powder, by contrast, is a ready-made blend that usually contains turmeric but also spices such as cumin, coriander, chilli, fennel or fenugreek. The exact mix varies by brand and region.This difference matters when you follow a recipe:If a recipe calls for turmeric and you use curry powder instead, the dish picks up extra flavours — often warmth and heat — and looks less cleanly golden.If a recipe calls for curry powder and you use turmeric alone, you get the same yellow tone but lose the depth of the blend, so the dish will taste noticeably flatter.If you want to substitute, the most practical route is to build the flavour yourself. This turmeric combines well with cumin, coriander and ginger in homemade spice mixes, and coconut milk, onion or garlic soften its natural pungency. That gives you control over heat and strength rather than depending on a pre-made blend.There is also a visual difference: turmeric is the main staining component in curry powder, so a dish made with pure turmeric takes on a deeper yellow-orange colour than one made with a typical curry blend.

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The intense yellow-orange shade comes from naturally occurring plant pigments called curcuminoids, present in the fresh rhizome and retained after it is boiled, dried and ground. When you cook with the powder, the pigments colour the whole dish — which is exactly why turmeric is valued for appearance, not only for taste.In practice:Rice cooked with a small amount turns golden not just on the surface but through the grain.Broths and sauces take on a yellow-orange tone that evens out as the dish simmers.Lentil and vegetable dishes look fuller and more vibrant with a spoonful stirred in.The final shade depends on the amount and on what else is in the pan. Creamy ingredients such as coconut milk absorb the colour into an even gold; tomato-based dishes shift towards orange; and white foods such as plain rice show the pigment most dramatically. If you want a vivid result, add the turmeric early; for a subtle background tint, use less and stir it in shortly before serving.This same colour intensity is the reason turmeric stains: the pigment bonds quickly to fabric and porous kitchen tools. Dark or metal utensils help if you want to keep light-coloured spoons and boards clean.

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Turmeric powder 400g

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What Is Planeta Zdorovia Turmeric Powder?

Colour and Character: Curcuminoids

How to Use It in the Kitchen