Living with Herbs
There is a lot of talk in the media on the health benefits of turmeric. And yes: there is encouraging research about that. Turmeric has anti-oxidant, anti-septic and anti-inflammatory properties and may even prevent cancer. Best way to make use of it: add turmeric to every meal you like as an constant ingredient in your diet.
Learn more - see latest research - and try one of our recipe ideas.
About this yellow root
Turmeric is a perennial plant of the ginger family, which is native to southwest India. The roots are dried and ground into a yellow powder. It’s a basic ingredient in Indian cooking and common in Asian cuisine as well. It has a slightly bitter, earthy taste that does not disturb any other flavor.
Besides in cooking, Turmeric has been used as a remedy - traditionally in Ayurvedic and Chinese medicine to treat inflammatory conditions, skin diseases, wounds, digestive ailments and liver conditions.
Some decades ago western researcher noticed that India has some of the lowest rates of colon, prostate and lung cancer in the world. This advantage was traced largely to the diet that includes consistent intake of turmeric.
Today we know that naturally occurring phytochemicals, referred to as curcuminoids, provide not only the yellow color, but many health benefits. Turmeric has anti-oxidant, anti-septic and anti-inflammatory properties.
Latest Research On Turmeric
Here are some findings of latest research.
Cooking With Turmeric - Recipe Ideas
Use turmeric as often as possible. Turmeric hardly tastes of anything (only if you use too much, it may taste bitter). Therefore you may use it in any food you do not mind that it turns yellow.
Here are some suggestions:
Make sure to buy fresh turmeric that has not been sitting on a shelf for long! Try our turmeric - it is fresh!
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It's easy and healthy using more herbs: 'Living With Herbs' is a blog giving little tips, recipes, and information on herbs.
Dr. Angela C. Fritz