A cherished cousin of ginger, turmeric is a root that accounts for an excess of uses in our kitchens and lives. Bright orange-yellow in colour with a heady fragrance, turmeric has a unique earthy taste, with a touch of citrusy bitterness and the numbing punch of pepper. It is a staple in all Indian cooking, with its primary compound curcumin, giving the delectable dishes that lovely yellow tinge, a staining quality that can often turn against us (hint: stained nails after devouring some delicious curry).
Coined as the most powerful spices of all, haldi is every Indian household's go-to fix for a variety of health problems. Its incredible list of healing properties include antioxidant, anti-viral, anti-bacterial, anti-fungal, anti-carcinogenic, anti-mutagenic and anti-inflammatory - that should be an enough number of antis to make you look up and rethink its usage in your food!
The use of this spice has been traced back a thousand years in India and China with some stories even suggesting that it was used about ten thousand years back when Lord Rama walked the Earth. Its usage has been long embedded in the ancient Ayurvedic practice and has been cited to promote the holistic health of the body - this has resulted in increased usage of it in the Western world too.
- Relief from Arthritic Pain
- Cancer Prevention
- Brain Protection
- Digestion Improvement
- Healing Properties
- Delay in Diabetes
- Immunity Booster
- Liver Detoxifier
ScienceDaily websiteearlier this month.
Black Pepper to the Rescue
- Develop a small, artificial molecule -- FMeC1 – with properties very similar to curcumin.
- Then they fashioned an atomizer to create the “curcumin aerosol.” Upon approval, that aerosol can be sprayed directly into the nose.