turmeric, indian saffron, anti-inflammatory, curcumin, antioxidant
Turmeric the Wonder Spice
06/13/09
I am in love with Indian spices. Ginger, cardamon, coriander, cumin, and curry to name a few. They smell seductive and the taste tingles on the taste buds long after the meal is done. There is a restaurant named Imlee and Indian Bistro here in Miami that I just adore. The warm and exotic smells fill your nostrils as you open the door. The restaurant is small so reservations are recommended but not required. The wait staff is attentive and patient. They will explain the dishes if you are new to Indian cuisine.
Turmeric or haldi is referred to as Indian saffron. It is used for flavor and coloring in dishes but it has also been used as medicine in China and India. Turmeric has long been used as a powerful anti-inflammatory. It has also been used to treat flatulence, jaundice, menstrual difficulties, bloody urine, hemorrhage, toothache, bruises, chest pain, and colic.
If that wasn’t enough secret powers, the active ingredient in turmeric which is called curcumin, has been shown to be comparable to drugs like hydrocortisone and Motrin but without any toxic side effects. Curcumin is also a powerful antioxidant and can help detoxify the body. (Antioxidants can neutralize free radicals and may even reduce or prevent some of the damage they cause.) It protects the liver from the damaging effects of alcohol and toxic chemicals. Turmeric stimulates the production of bile which is needed to digest fat. It even guards the stomach by killing salmonella bacteria and protozoa that can cause diarrhea. All that in a single spice, wow!
Turmeric is a member of the ginger family. The rhizomes are harvested, boiled, and then dried in hot ovens. The prepared rhizomes are then ground into the deep orange/yellow color powder that we are familiar with. Tumeric is commonly used in curries and has a warm peppery flavor.
Living a life of personal balance, moderation, education, and connection.
Turmeric or haldi is referred to as Indian saffron. It is used for flavor and coloring in dishes but it has also been used as medicine in China and India. Turmeric has long been used as a powerful anti-inflammatory. It has also been used to treat flatulence, jaundice, menstrual difficulties, bloody urine, hemorrhage, toothache, bruises, chest pain, and colic.
If that wasn’t enough secret powers, the active ingredient in turmeric which is called curcumin, has been shown to be comparable to drugs like hydrocortisone and Motrin but without any toxic side effects. Curcumin is also a powerful antioxidant and can help detoxify the body. (Antioxidants can neutralize free radicals and may even reduce or prevent some of the damage they cause.) It protects the liver from the damaging effects of alcohol and toxic chemicals. Turmeric stimulates the production of bile which is needed to digest fat. It even guards the stomach by killing salmonella bacteria and protozoa that can cause diarrhea. All that in a single spice, wow!
Turmeric is a member of the ginger family. The rhizomes are harvested, boiled, and then dried in hot ovens. The prepared rhizomes are then ground into the deep orange/yellow color powder that we are familiar with. Tumeric is commonly used in curries and has a warm peppery flavor.
Living a life of personal balance, moderation, education, and connection.
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