Simply Organic Spices & Seasonings at Vitacost
Simply Organic Turmeric Description
Turmeric Root Ground
We get serious with potency. Our ground turmeric (Curcuma longa) root contains a minimum of 4% curcumin — the key component people look for. No GMOs. No ETO (considered carcinogenic by the EPA). Not irradiated. Certified Organic by QAI. Kosher Certified by KSA. Deep, golden-yellow hue. Pungent, distinctive aroma. This is the spice that gives curry powder its signature color.
This turmeric root is ground into a powder to both enhance the flavor and bring out a yellowish-gold color. Use some in biscuit mixes, sauces, and mustard, or add some to enhance your latest baked dish. Its golden touch of color brings a bitter flavor to deliver that mustard-like appeal to your table.
Simply Organic Ground Turmeric Root 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.
Simply Organic believes in pure and potent flavor grown at the source. Our rigorous standards mean that we know precisely what you’re getting, and from where. All of our products are grown and processed without the use of toxic pesticides, irradiation, or GMOs.
Simply Organic® is a 100% certified organic line of spices, seasoning mixes, and baking flavors. Our pure, potent spices, seasonings and extracts bring real bite to everything you make, eat and share. Our goal, through our Simply Organic Giving Fund, is to help the millions of food insecure by not only providing funds and support to make organic food more accessible, but also in developing the next generation of leaders in sustainable and socially just organic agriculture.
*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.
Ingredients: Organic turmeric.
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Baked Chickpea-Stuffed Eggplant
Filled with chickpeas, cherry tomatoes and marinara, this uncomplicated stuffed eggplant recipe brings rustic healthy flavor to any table. Be generous with the savory spices, fresh herbs and vegan cheese to really make the scoopable dish aromatic and welcoming. Serve this simple sheet pan recipe as a nutrient-rich vegan dinner or satisfying side.
Baked Chickpea-Stuffed Eggplant
- 1 can (15 oz.) organic chickpeas ( )
- 3 Tbsp. olive oil
- 1/2 tsp. paprika
- 1/8 tsp. turmeric
- 1/2 tsp. cumin
- 1/2 tsp. sea salt
- Dash cayenne pepper
- 1 Tbsp. sunflower seed butter
- 1/2 jar (12 oz.) marinara
- 1/2 cup cherry tomatoes (halved)
- 1/4 cup pine nuts
- Fresh thyme
- Fresh sage
- Handful vegan cheese
- Preheat oven to 400 degrees F.
- With fork, poke holes all over eggplants. Cut each in half and scoop shallow hollow out of each. Slice cross hatches across flesh. (Note: This will create faster and more even cooking.)
- In oven-safe dish or on sheet pan, arrange eggplants.
- In bowl, mix all filling ingredients until we’ll combined. Spoon evenly on top of eggplants.
- Sprinkle pine nuts, thyme, sage and cheese over everything.
- Bake 40 minutes.
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