Why Turmeric?
Both Eastern and Western medicine hold the medicinal properties of turmeric in high regard. Type 'turmeric health benefits' into your favourite search engine and you will find literally hundreds of scientific studies indicating the possibility of a wide range of pharmacological and clinical benefits.
Turmeric possesses a combination of properties. It has been used traditionally for its antioxidant, digestive, anti-inflammatory and anti-platelet effects. An internet search reveals it is being investigated for potential use in a number of human aliments.
India and Sri Lanka have long known that turmeric has more benefits than just flavour. Used for more than 4000 years to treat a variety of ailments, curcumin - the active ingredient in turmeric could potentially be the healthiest food your have in your daily diet.
While more testing and proof is needed, there are many potential health reasons to start eating this super food.
Fresh Turmeric
Fresh turmeric rhizomes (often called roots) look similar to ginger, a close relative. Like ginger, fresh rhizomes have a livelier flavour and a higher essential oil content than dried, and of course contain all of the phytonutrients and volatile oils in tact. Turmeric's bright orange flesh is earthy, peppery, and slightly bitter.
Dried Turmeric
India accounts for about 80 % of the worlds dried turmeric production and 60 per cent of world exports of dried turmeric. Other major producers are Pakistan, China, Haiti, Jamaica, Peru, Taiwan and Thailand. Dried imported turmeric has undergone a process of ionized radiation in order to increase shelf life and kill any possible bacteria . While this may sound good at first glance, most of the valuable and medicinal qualities are purged. Turmeric also loses its essential oils, the phytonutrients and pungency in this process.
