Soups turmeric

Turmeric oleoresin is insoluble in water but soluble in alkalis, alcohols, and glacial acetic acid. This pigment has a strong characteristic odor and sharp taste, and is utilized for both its taste and color properties as an additive to canned products, soups, mustards, and other products. 

SELECTION, PREPARATION, AND USES. Mangoes should be nearly ripe, or ripe, firm, and free from bruises. Ripe fruits are eaten raw as a dessert, fruit dish, or used in juice, jams, jellies, or preserves. Small amounts are canned. Unripe mangoes are used in pickles and chutneys—a delicacy of india. Some are sun dried, and seasoned with turmeric to produce amchur, which may be ground and used in soups and chutneys. 

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