Product descriptions
Place of origin: India
Ingredients. Turmeric 100%
Turmeric - reduces inflammation, inhibits tumour formation
Turmeric is also used in India to heal wounds and as a tea to treat respiratory problems. Modern medical science confirms the positive physiological effects of the spice, most notably in relation to the compound curcumin, which has potent antioxidant and anti-inflammatory properties. Curcumin relieves arthritis, pain caused by injuries and dental surgery, and there is also a large body of research investigating its potential in the treatment of heart disease, diabetes and Alzheimer's disease.
The English name 'turmeric' is said to derive from the Latin terra merita, the merit of the earth. Turmeric is highly revered by Hindus and is associated with fertility.
CULTIVATION
Turmeric is a robust rootstock, bright and deep yellow in colour, the size and shape of ginger and a favourite of hot tropical climates. The world's premier country is India, where it is grown, consumed and exported in extreme quantities.
Root fragments from the previous year are planted and grow into a long-stemmed plant almost 1 metre tall. In about 9 months the stem system emerges from the ground, indicating maturity. The stem is boiled, peeled, dried for a week and then graded. Almost the entire crop is ground and sold as powder.
AROMA AND ZAMAT
Turmeric has a peppery aroma with a slight woody flavour. Its warm, musky flavour has a slightly bitter aftertaste.
CULINARY USES
When a recipe calls for saffron, it is often replaced by turmeric. Incorrectly. It is not a substitute for saffron, but it is used in Indian cuisine. It is used in dishes where the colour is important and not the taste, so that it can be referred to as saffron, while the price of saffron is much higher.
It is perhaps valuable as an ingredient in curries, where its flavour and aroma are highly valued.
It is used in chutneys, pickles and many Indian rice dishes, but in North Africa it is often used to season lamb and stews.
MEDICAL AND OTHER USES
Mildly digestive because of its aroma, it is used mainly for the treatment of liver problems and stomach upsets. It has been reported to be effective against colds when boiled in sugar water. Its individual use is as a dye because of its brightness of colour. In the food industry it plays a role as an edible dye colouring agent, e.g. in mustards, liqueurs, butter.
LOCATION
It is recommended to buy in small quantities and store in airtight glass jars protected from light. When preparing turmeric with your own hands, gloves are recommended as they will discolour your hands.
BENEFITS OF TURMERIC
- Reducing inflammation
- Pain relief
- Antioxidant effect
- Fighting skin and ageing
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