Ground Turmeric and Pepper
This traditional method for preparing homemade ground turmeric and black pepper ensures the highest purity and vibrant color for your cooking, far superior to store-bought alternatives. By sun-drying and hand-pounding raw Rajapuri turmeric roots and peppercorns, you eliminate common flour adulterants that can spoil delicate pickles and chutneys. The result is an aromatic, deep yellow turmeric powder and pungent black pepper that elevates the flavor and longevity of every dish.
Ingredients
- 1 pound Dry turmeric roots (Rajapuri variety) (Originally '1 sher'. Converted to approx 1 pound. Use Rajapuri or other high-quality new turmeric knots.)
- 1/2 pound Black peppercorns (Originally 'adha sher'. Converted to approx 1/2 pound.)
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Instructions
- 1Take the dry turmeric knots. Since they are too hard to pound immediately, place them in direct sunlight for 3 to 4 hours to prepare them for crushing.
- 2Place the sun-warmed turmeric into a clean iron mortar. Pound gently to break the knots into small pieces.
- 3Take the broken turmeric pieces and place them back in the sun. Allow them to dry thoroughly for 2 full days to ensure they are brittle enough for fine grinding.
- 4Return the dried pieces to the iron mortar and pound them until they become a fine powder. Sieve the powder through a fine wire mesh sieve to remove any coarse bits. Store the fine yellow powder in an airtight container.
- 5Pick through the peppercorns to clean them. Place them in the sun for a short while to dry. Pound them in the mortar until they reach a fine flour-like consistency, then sieve them through the fine wire mesh just like the turmeric.
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