Turmeric, belonging to the ginger family, has been used for centuries in Indian traditional medicine and cuisine. And for good reason, as its bright yellow color and unique aroma are accompanied by strong antioxidant, digestion-promoting, blood sugar-stabilizing, and anti-inflammatory effects. It is also an effective remedy for inflammatory processes affecting the joints. The characteristic bright yellow spice is obtained by drying and grinding the root and stem of the perennial plant Curcuma longa. It is one of the most famous spices in Asia, particularly favored in India.
A pinch of turmeric can safely be added to most vegetable dishes and soups. It beautifully colors and flavors rice. It gives a pungent, exotic Eastern taste to meats, soups, and vegetable dishes, but use it cautiously because its distinct slightly bitter, astringent, somewhat ginger-like flavor can make our dishes monotonous. Turmeric is an essential spice for Worcester sauce, and curry is also a tasty source of curcumin.
Studies have shown that turmeric, which gives turmeric its bright yellow color, has anti-inflammatory and antioxidant properties.
Reduces blood sugar levels, alleviates inflammatory processes during diabetes.
It inhibits the inflammation factors involved in cardiovascular diseases.
Inflammatory bowel diseases may improve and the number of relapses may decrease with the effect of curcumin.
Well applicable for the treatment of joint inflammations.
Curcumin is fat-soluble, so consume it with fatty foods! The extract of black pepper, piperine, greatly aids its absorption.