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Turmeric Ground

Health benefits

Anti Infections
Anti Infections
Digestive Support
Digestive Support
Anti-inflammation
Anti-inflammation
Kidney Health
Kidney Health
Antioxidants
Antioxidants

The active ingredient in turmeric is a natural compound (polyphenol) called curcumin, which has both antioxidant and anti-inflammatory properties. Due to anti-inflammatory properties, turmeric is sometimes consumed as a tea or in pill form for a variety of ailments, including arthritis and intestinal problems. Today, oral (taken by mouth) turmeric is promoted as a dietary supplement for a variety of conditions, including allergies, itching, and high cholesterol. Topical (applied to the skin) turmeric is promoted for acne, eczema, psoriasis, and anti-aging. Research studies have shown some possible benefits of turmeric for inflammation, degenerative eye conditions, metabolic syndrome, arthritis, hyperlipidemia (cholesterol in the blood, anxiety, muscle soreness after exercise, and kidney health. Because curcumin and other chemicals in turmeric might decrease swelling, it is often used to treat conditions that involve pain and inflammation.

About Product

Turmeric (Scientific name: Curcuma longa) is a deep, golden-orange spice known for adding colour, flavour and nutrition to foods. A relative of ginger, turmeric comes from the rhizome (root) of a native Asian plant named Curcuma longa, and has been used for culinary purposes for hundreds of years.  Native to southern India and Indonesia, turmeric is widely cultivated on the mainland and in the islands of the Indian Ocean. It has also been used in ayurvedic and other forms of traditional medicine in China and India. The rhizome has a pepperlike aroma and a somewhat bitter warm taste and has a strong staining orange-yellow colour. The rhizome has a pungent orange flesh that can be used fresh but is most often found as a deep gold powder that’s used as a spice. The ground is made by boiling and drying the root then grinding it into a powder. Turmeric ground has a warm, bitter, black pepper-like flavour and earthy, mustard-like aroma. 
Other Details

Turmeric rhizomes (roots) can be used fresh, but they are often boiled in water and dried, after which they are ground into a deep orange-yellow shelf-stable spice powder commonly used as a coloring and flavouring agent in many Asian cuisines, especially for curries (curry powder). Turmeric essential oil is typically extracted from the powdered or dried rhizome of the Curcuma longa plant through a process called steam distillation. Fresh or dried, turmeric has an earthy, pleasantly bitter taste that magnifies the flavours of other spices. Its peppery, citrusy notes also make it a delicious spice for seasoning dishes all on its own, though it’s wise to always add a sprinkling of black pepper, which provides a spicy kick that counterbalances turmeric’s astringent side.

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