Turmeric is a healing spice if there ever was one!

Hailing from the root of Curcuma longa – a leafy plant in the Zingiberaceae, or ginger family – recent research shows this golden-hued spice helps to fight cancer, guard against Alzheimer’s, and balance blood sugar. That’s because curcumin, the phytonutrient that gives turmeric its color, has potent antioxidant and anti-inflammatory activities.

The root, or rhizome, of turmeric has a tough brown skin and bright orange flesh. Ground turmeric comes from fingers which extend from the root. It is boiled or steamed and then dried, and ground. India is the world’s primary producer of turmeric; it is also grown in China and Indonesia.

Turmeric is a necessary ingredient of curry powder and is used extensively in Indian dishes, including lentil and meat dishes, and in Southeast Asian cooking. Turmeric is mildly aromatic and has scents of orange or ginger. It has a pungent, bitter flavor.

Antioxidant Score (ORAC)=159,277

Selecting and Storing Turmeric

Store ground turmeric in a cool, dark, dry place for up to 6 months.

Preferences: No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Seeds, No Soy, No Dairy, No Poultry, No Molds, No Tubers, No Citrus, No Nightshade, No Legumes, No Grains, No Corn, No Yeast, No Peanuts,

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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