skip to main content

Frontier Co-Op Organic Turmeric Root Ground -- 16 oz


Frontier Co-Op Organic Turmeric Root Ground
  • Our price: $10.19

  • +

Added to My List as a guest.

Your guest list will be saved temporarily during your shopping session.

Sign in to add items to your saved list(s).

1 item added to your list

Frontier Co-Op Organic Turmeric Root Ground -- 16 oz

Oops! Something went wrong and we were unable to process your request. Please try again.

Frontier Co-op: Ethically Sourced Spices Available at Vitacost

Frontier Co-Op Organic Turmeric Root Ground Description

  • Non-Irradiated
  • Kosher
  • Curcuma Longa
  • USDA Organic

Frontier Co-op® Organic Turmeric (Curcuma Longa) is the rhizome (root) of turmeric, a flowering plant in the ginger family that is native to Southeast Asia and the Indian subcontinent. The rhizomes are extracted and used for various foods, especially in Asian and Middle Eastern cuisines. There has been a notable surge in the use of turmeric recently based on its wellness properties.

 

Our turmeric root is ground into a powder to both enhance the flavor and bring out a yellowish-gold color. Use in biscuit mixes, sauces, and mustard, or add some to enhance your latest baked dish. Turmeric also goes well with beans, eggplant, eggs, fish, meat, rice, and lentils. Its golden touch of color brings a bitter flavor to deliver that mustard-like appeal to your table.

 

Frontier Co-op Organic Turmeric is sourced from India, Guatemala, and Nicaragua using organic and non-irradiated methods. Our ground Turmeric is also kosher. There are no artificial additives or chemicals used at any stage of growing and manufacturing. Try the premium quality Frontier Co-op herbs and culinary seasonings in convenient, re-closable packaging. Our stand-up bags are made to keep our products as fresh on the last day as they are on the first. Just scoop and reseal to lock in the freshness. These bags are resealable, sturdy, and great for easy storage and easy access. For best results, store in a cool, dry place.

 

Owned by stores and organizations that buy and sell our products, Frontier Co-op® has been a member-owned cooperative since 1976. We support natural living and our products are never irradiated or treated with ETO. We're committed to the health and welfare of the environment and everyone producing and consuming our botanical products.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
View printable version Print Page

Vegan Baked Mac & “Cheese” Cups

Did you grow up eating boxed macaroni and cheese? The quick and comforting dish may be welcome and tasty, but we all know that this highly processed food lacks nutrition. This recipe brings the joy back, with nutritious plant-based ingredients that make this American staple healthier. And there’s more! You’ll make this mac and cheese in muffin pans for crispy-on-the-top, gooey-in-the-middle single-serve cups that both adults and children will love. Vegan Mac and Cheese Cups in Muffin Pan

Vegan Baked Mac & “Cheese” Cups

  • 1 pkg. Explore Cuisine Chickpea Fusilli
  • 1-1/2 cups plant-based milk
  • 1/4 cup vegan cream cheese (softened)
  • 1 Tbsp. vegan butter (soft)
  • 2 egg replacers
  • 2 tsp. garlic (minced)
  • 1/2 tsp. sea salt
  • 1/2 tsp. white pepper
  • 1 Tbsp. onion powder
  • 1 Tbsp. ground mustard seed
  • 1/4 tsp. ground turmeric
  • 1/2 tsp. paprika
  • 3 Tbsp. Bragg Nutritional Yeast
  • 3/4 cup Bob’s Red Mill Paleo Flour
  • 1 Tbsp. extra virgin olive oil
  • 1-1/2 cups vegan shredded cheese (divided)
  • 1/3 cup vegan parmesan (plus handful for topping)
  • Chopped fresh basil (for garnish)
  1. Preheat oven to 350 degrees F. Line 18 wells of muffin pan with paper liners.
  2. Cook pasta per package directions, but only 9 minutes, until just slightly tender. Drain.
  3. To large bowl, add all ingredients except for extra vegan parmesan cheese for topping. Stir until well combined.
  4. Stir in noodles and combine well.
  5. Divide mixture among wells of muffin pan. Sprinkle each with vegan parmesan cheese.
  6. Bake 20 minutes, until muffins feel firm and cheese is golden.
  7. Let cool in pan 10 minutes.
  8. Garnish with fresh basil and serve in paper liners.

Tip: These freeze well for meal prep. Reheat at 325 degrees F for 12 minutes or microwave on high 15-30 seconds.

Add the ingredients to your cart to make these mac & “cheese” cups.

Vitacost is not responsible for the content provided in customer ratings and reviews. For more information, visit our Terms of Use.

Sign Up & Save

Get exclusive offers, free shipping events, expert health tips & more by signing up for our promotional emails.

  • Instant Online Service
  • 1-800-381-0759

    Monday-Friday 8am-9pm EST

    Saturday: 9:30am-6pm EST

    Sunday: Closed

Please enter a valid zip code
FLDC19
95215