Dried turmeric root retains its beneficial properties and taste in its original form. Curcumin, which is part of the composition, is an antioxidant, helps with diseases of the gastrointestinal tract, lung and cancer. In cooking, turmeric is used to prepare dishes from meat, vegetables, rice and legumes. The spice has an implicit taste, but in large quantities it gives the dish a strong pungency. Turmeric as a natural dye will add a golden hue to dishes. Turmeric root is quite hard. Before grinding, we recommend that you beat off the root with a kitchen hammer, and then sift through a sieve and, if necessary, grind again. It is desirable that the mill has metal or ceramic millstones. We wish you health and pleasure from tasty and fragrant food!