Turmeric

Turmeric is a spice or seasoning powder yellow color, derived from the roots of ginger related plant Curcuma longa.

The spice is widely used in the Far East, where her home is. It arrived in Europe through Arab traders. In the Middle Ages it was called Indian saffron. The name “yellow spice” indicates one of the uses of turmeric: color, which is not soluble in water, but only in fats or alcohol.

turmeric curcuma spice root

The yellow-orange pigment in turmeric is called curcumin – and it is the main active substance.

According to traditional Eastern medicine turmeric medicinal effects include cleaning the blood and digestive system, helps with liver and gallbladder and hepatitis. Turmeric contains a substance called curcumin, which acts as a stimulant to the liver and biliary for elimination of aspic, bilirubin and cholesterol. Over the years, the elimination of these substances in humans is reduced, which in turn reduces the absorption of nutrients that are soluble in fats. Turmeric also protects the liver against the poison and chemicals, is effective in the treatment of viral hepatitis, improves the elimination of the protective substance in the stomach to protect the stomach wall.

The taste is mild spicy, slightly bitter, pungent, like a blend of ginger and orange. It contains manganese, iron, vitamin B6, lot of fibers, and also potassium. As mentioned above, in traditional Indian and Chinese medicine turmeric is initially mainly used for anti-inflammatory medicines. The yellow-orange pigment in turmeric is called curcumin – and this is the main active substance.

turmeric market spice

In the East the turmeric is sold like whole root and with grinding it almost does not lose its flavoring.

The recommended daily intake of turmeric for mentioned problems is one full teaspoon per day (about 4 grams), which is divided into 3 parts and consume throughout the day (morning, noon and evening), for prevention will be enough for half a gram to one gram of turmeric in day.

In the East the turmeric is sold like whole root and with grinding it almost does not lose its flavoring. The powder is pungent. Turmeric gives curry spice mix (turmeric holds a nearly one-third share) bright yellow color. With it we season and color rice, mustard, pastries, butter, margarine, cheese, fish, poultry, meat, crisp, bright sauces, omelettes.

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