Turmeric is a member of the ginger family, and Lasa uses ones that are cultivated in the Philippines. This turmeric is ground finely, making it easy to use and easy to blend. It’s mildly aromatic and bitter on the nose. Its flavor is very earthy and bitter, with a hint of pepperiness. You know that very distinct, hard-to-describe flavor you get in curries? That’s turmeric.
Use the Lasa Turmeric Shaker to make your curries, soups and stews. You can also sprinkle it into your scrambled eggs and frittatas; mix it into rice, roasted vegetables, salad dressing, even oatmeal.
Famously, you can make “golden milk.” All you need to do is boil some milk, and stir in the turmeric powder. You can add whole cardamom pods, if you wish. Strain it into mugs, and sweeten with honey or agave syrup. Enjoy!
It was in April of 2021 when Raina Puyat started Lasa all by herself. But that wasn’t her first venture. Having gone to culinary school and worked in hotels, she opened her own catering business, preparing small orders and party platters. And while it was very good at the beginning, the competition brought about by the pandemic made it harder to keep up. So, she adapted.
To Raina, spices were such an integral part of cooking that she would sneak spices into pill cases in culinary school to keep at home whenever she needed them. This interest evolved into making her own seasonings, experimenting with combinations to create unique flavors. She made sure to always keep the salt content low, and keep them additive-free. She eventually started bottling these spices up, and giving them to family and friends, who kept asking for more.
And so, Lasa was born. Lasa is Raina’s brain child; it’s something she holds so dear to her heart. She began with literally just herself and her spices, handling everything from production to marketing to sourcing, and everything in between. The name comes from the Tagalog word for “taste,” and this captures what Lasa, as a company, aims for. Raina hopes Lasa will help people be more creative in the kitchen, cooking delicious meals with her spices and seasonings, packed with nutrients and low in calories.
Keep your spices tightly covered and store them in a cool, dry place. Whole spices stay fresh for up to 2 years while ground spices have a 6-month shelf life. Pro tip: red spices such as paprika and red pepper can be stored in the refrigerator to hold their color and keep their flavor longer. Keep away from sunlight and heat.