We use 5% (5 g per 100 g of pasta) of organic raw turmeric, a quantity that respects the balance between the benefits of this spice and its pronounced taste. If you compare the nutritional values ​​between the White Corn and the Turmeric and Sarawak Pepper pasta you will see the difference in iron content. This is why we suggest not to throw away the cooking water, but to reuse it for other preparations.