Description
ORIGINS
The exact location is uncertain but most likely, turmeric originated in Southern India and Indonesia.
TASTE
Pungent and bitter. It reminds you of a mixture of pepper and ginger.
AYURVEDA & MEDICINAL USES
Turmeric is most commonly used in Ayurveda to purify the blood and to treat skin conditions. It is a powerful anti-inflammatory agent, comparable to pharmaceutical medicines. It is also anti-viral, anti-bacterial,anti-fungal, anti-parasitic, antitumor, and anti-allergic. The external application stops pain and swelling and speeds up the healing process of wounds Important in the Ayurvedic treatment of diabetes, it lowers blood sugar levels, increases glucose metabolism, and triples insulin activity. It is also extremely useful in preventing liver disease, and rebuilding the liver.
NOTABLE FACTS
Turmeric is a vibrant yellow, and before it was used in cuisine, it was used to dye monks’ robes, string, and clothes. It is still used extensively in cuisine and Ayurveda in this part of the world. Curcumin is the main active ingredient in turmeric, responsible for its healing properties. Doctors and scientists are conducting promising investigations of curcumin’s potential in treating cancer and HIV/AIDS. However, turmeric contains only 2-6% of curcumin and so, remedies calling for curcumin would require concentrated extracts.
TRY-ME RECIPES
Turmeric is strong and increases while cooking so a little goes a long way. Turmeric shares many similarities with and is less expensive than saffron. While substituting it is discouraged due to turmeric’s bitterness, it does not stop people in this part of the world. Due to its vivid hues, It is used to flavor as well as color vegetable, meat, and fish curries, rice, and sauces. To make your own fresh turmeric powder, boil, dry, and finely grind fresh rhizomes.
