Turmeric - Promise for Health and Well-Being

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.

•  Turmeric’s anti-oxidant and anti-inflammatory properties may play a key role in preventing and treating a lot of chronic diseases. 
  
• Curcuma increases bile production, helping improve liver function and has a protective action on stomach and liver. 
• There is encouraging research that turmeric may be a valuable preventive remedy for the risk of developing cancer. 
• Turmeric is used in clinical studies as a natural anti-inflammatory treatment. 
• Early studies suggest that turmeric may lower cholesterol and may help prevent the build-up of plaque in the arteries.
  

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:

• Yellow rice: add 1 Tsp. turmeric to water to cook 1 cup of brown rice. Combine with peas for a great side dish.
• Color dull looking cauliflower: Either add turmeric to cooking water or – better – cut cauliflower up into small florets, cook in salted water until still firm to bite. Combine in a pan 4 tablespoons butter with ½ teaspoon turmeric, add cayenne pepper, if you like it hot. Place cauliflower in a large dish, drizzle over melted turmeric butter. Add some tomatoes and greens for additional color.
  
• Color your scrambled eggs with some turmeric.
• Color your next cake with turmeric – yes: add turmeric to any dough.
• Use turmeric in soups and stews.
• Add turmeric to your vinaigrette and spice up your salad.

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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