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Turmeric (Curcuma longa) is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae. It is native to tropical South Asia. Plants are gathered annually for their rhizomes, and propagated from some of those rhizomes in the following season. When not used fresh, the rhizomes are boiled for several hours and then dried, after which they are ground into a deep orange-yellow powder commonly used as a spice in curries and other South Asian and Middle Eastern cuisine, for dyeing, and to impart color to mustard condiments. Its active ingredient is curcumin and it has a distinctly earthy, slightly bitter, slightly hot peppery flavor and a mustardy smell. Curcumin can be used to test the alkalinity or acidity of foods. It turns yellow in an acidic food, and it turns red in an alkaline food. In medieval Europe, turmeric became known as Indian saffron since it was widely used as an alternative to the far more expensive saffron spice.
Turmeric is a yellowish / orange Indian and Chinese spice often used a dye, to spice food (one of the main spices used in curry) and for various health benefits. This spice, with the active ingredient curcumin, has been used for thousands of years. In recent years, more studies have been conducted on this amazing spice.
Turmeric is currently being investigated for possible benefits in Alzheimer's disease, cancer, arthritis, and other clinical disorders.
According to Chinese medicine, the benefits of turmeric root also include treating conditions such as:
Contraindications: Turmeric should not be used by people with gallstone or bile obstruction. Turmeric can be a uterine stimulant, therefore pregnant women should consult a physician before taking.
More information: http://en.wikipedia.org/wiki/Turmeric
Source: Manufacturer provided information.
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