Know Your Ingredient – Turmeric


Turmeric is a green plant. It is the main spice in curry. It has a warm, bitter taste and is frequently used to flavor or color curry powders, mustards, butters, and cheeses. It is perennial herbaceous plant of the ginger family of which have been used from olden times as a condiment, a textile dye, and medically as an aromatic stimulant.

Basic nutritional aspects of turmeric include a 26% daily value in manganese and 16% in iron. It’s also an excellent source of fiber, vitamin B6, potassium, and healthy amounts of vitamin C and magnesium.

Health Benefits and Medical Use
Turmeric is used for diarrhea, intestinal gas, arthritis, heartburn, stomach pain, stomach bloating, loss of appetite, jaundice, liver problems and gallbladder disorders. It is also used for headaches, bronchitis, leprosy, fever, menstrual problems, and cancer. Other uses include depression, Alzheimer’s disease, water retention, worms, and kidney problems. Some people apply turmeric to the skin for pain, ringworm, bruising, leech bites, eye infections, inflammatory skin conditions, soreness inside of the mouth, and infected wounds.

Turmeric is also proven to lower cholesterol and prevent type 2 Diabetes.

Culinary Use
Turmeric is a famous spice in Asian and mid-Eastern dishes. Along with added flavor, it gives a golden yellow color to your recipe.

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