Why Foodies Should Add Flavor With Turmeric

Why Foodies Should Add Flavor With Turmeric
Why Foodies Should Add Flavor With Turmeric

For years, turmeric, also known as Indian saffron, has been used in Asia not only as a spice, but as a medicinal herb to help treat fevers, colds, arthritis, bronchitis, and swelling of liver and kidney. The phytochemical curcumin is responsible for the yellow color of turmeric, which belongs to the ginger family. Turns out curcumin may soon become a household name as the ultimate disease fighter in helping to treat diabetes, allergies, arthritis, gastrointestinal diseases, and even cancer.  A recent literature review concluded that curcumin seems to help soothe many types of inflammation, showing promising effects slowing down cancer growth and helping to treat inflammatory bowel diseases such as Crohn’s disease and ulcerative colitis.

With encouraging results from curcumin research as it relates to various diseases, researchers are now looking for ways to develop it into a medication, which is proving to be very difficult because of its properties.

So for now, enjoy the wonders of curcumin by adding turmeric to your diet.  Spice up your standard recipes and experiment by sprinkling turmeric over eggs, meats, lentils, or even salads. You can, of course, always sit down to a plate of delicious curry, which is another great source of turmeric.

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  • You can grow your own turmeric If you can find fresh turmeric roots. Plant the roots in winter / early spring in a pot and wait. Then wait some more as turmeric is a late starter, buy may or early June it will be coming up. It makes a lush tropical looking leaf that will die in the fall and rebloom every spring. To harvest reach into the dirt and break off some fresh turmeric root. Use for cooking in the same way that you would use fresh ginger root. take pot inside before the first frost and water sparingly in the winter. harvest as needed and break off pieces to use or to make more plants in the spring. Fresh turmeric has a wonderful aromatic flavor that gets lost in drying. Can also be used to make a nice tea, goes well with fresh ginger root and lemon. Ginger root can be grown the same way for fresh ginger without whatever the h*** they are growing it in, in China.

  • But artificial colors are made of harming chemicals one should not use them frequently. As they can have consequences to that.

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