Turmeric

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. Now it has become an integral part of our kitchen as well as our ally in dealing with many health problems. Turmeric powder has an intense orange-yellow color and is used in food, medicine and even to dye fabrics. It has a warm, slightly bitter taste with notes of black pepper and an earthy aroma reminiscent of mustard.

Turmeric is usually used in savory compositions but also in some traditional Indian sweets. It is used in canned goods, ice creams, yogurts, cookies, etc. It is also a key ingredient in many curry mixes as well as in the Moroccan ras el hanut. It is added to rice, sauces and meats to give it its rich color and powerful medicinal properties.

Medicinally, in the traditions of Eastern countries, turmeric is used to treat various internal disorders, such as indigestion, throat infections, the common cold, and various liver ailments. Research has shown that it can block some types of cancer. It is a powerful antioxidant and helps fight free radicals. It is also a powerful anti-inflammatory and some research has shown that it has properties equivalent to those of cortisone, so it helps relieve the pain of rheumatoid arthritis. It aids digestion by stimulating bile production and may help prevent plaque build-up in the arteries.