Turmeric is a perennial plant and belongs to the same family as ginger. It is native to Asia and needs a lot of heat and rain to thrive. It has now become an integral part of our kitchen as well as our ally in dealing with many health problems.
Turmeric powder has a bright orange-yellow color and is used in food, pharmaceuticals and even paint fabrics. It has a warm, slightly bitter taste with notes of black pepper and an earthy mustard-like aroma. Turmeric is usually used in salty compositions but also in some traditional Indian sweets. It is used in canned goods, ice creams, yogurts, biscuits, etc. It is also a key ingredient in many curry blends as well as Moroccan ras el hanut. It is added to rice, sauces and meats to yield its rich color and strong medicinal properties.
Medically, in the traditions of the countries of the East, turmeric is used to treat various internal disorders, such as indigestion, throat infections, the common cold, and for various liver diseases. Research has shown that it can block certain types of cancer. It is a powerful antioxidant and helps to fight free radicals. It is also powerful anti-inflammatory and some research has shown that it has properties equivalent to those of cortisone, so it helps to reduce pains from rheumatoid arthritis. It helps digestion, stimulating bile production and can help prevent plaque creation in the arteries.