The rhizomes of the flowering plant known as turmeric, Curcuma longa, a member of the Zingiberaceae family that also includes ginger, are used in cooking. Native to the Indian subcontinent and Southeast Asia, the plant is a perennial, rhizomatous, herbaceous plant that needs temperatures between 20 and 30 °C (68 and 86 °F) and a sizable quantity of annual rainfall to survive. Each year, plants are harvested for their rhizomes, some for eating and others for multiplication the following season.

The primary component of turmeric, curcumin, which imparts these qualities, is used to make a bright orange-yellow powder that is frequently used as a colouring and flavouring agent in many Asian cuisines, particularly for curries. The rhizomes can also be used fresh or boiled in water and dried.

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How to use Turmeric?

  • Used in various Hindu Rituals
  • As a Dye for Holy Robes
  • Active Ingredient in many Dishes
  • Use as part of Skin Care
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Frequently Asked Questions

It's okay to take up to 8 grams per day, but for the average population, we recommend something on the lighter side: 500 to 1,000 milligrams per day,. Try taking with heart-healthy fats like oils, avocado, nuts, and seeds for the best absorption, she advises.

Numerous health benefits of turmeric have been scientifically demonstrated, including the ability to protect against Alzheimer's disease and cancer. Its most active component, curcumin, also has the potential to boost heart health. It works well as an antioxidant and anti-inflammatory. Additionally, it might lessen arthritis and depression symptoms.

Although it is acceptable to consume meals containing turmeric but pregnant and nursing women should not take supplements containing the spice. You should stop taking turmeric at least two weeks before surgery since it may have a blood-thinning effect.