Better Homes and Gardens (Australia)
turmeric time
A spice not to be missed… here’s what the buzz is about!
remember when you needed a tablespoon of turmeric for that chicken tikka recipe you whipped up back in 1999? If that jar of pretty yellow spice is still languishing untouched in the back of the pantry, go ahead and toss it out. To unlock the magic of this spice and get its health benefits, you’ll need a fresh new batch.
!PRECAUTIONS Always check with your doc before embarking on any natural treatment regimen. Natural therapies may interact with certain prescription or OTC meds and may not be suitable for everyone, including those with gall bladder issues. WHAT IS TURMERIC? It’s an ancient spice, ground from the root and rhizome of the Curcuma longa plant, native to India and Indonesia. It’s used to add flavour and colour to curries and mustards and, like its close cousin ginger, is believed to have powerful healthgiving and healing properties.
Turmeric’s active ingredient, curcumin, is what gives the spice its gold star anti-inflammatory, antioxidant abilities. Experts believe inflammation is the root cause of many health woes, including some auto-immune diseases, while a diet rich in antioxidants helps fight free-radical damage to cells.
THE CLAIMS
Having turmeric daily either in your cooking or via supplements can help stave off illness and disease and/or ease symptoms of certain conditions, especially in cases of osteo and rheumatoid arthritis where the most promising clinical studies have been performed. It may: reduce joint pain associated with arthritis or gout improve flexibility and motion reduce reliance on NSAIDS and other pain meds calm digestive upsets reduce ‘bad’ cholesterol protect against certain cancers naturally treat Alzheimer’s disease. So add it to your wellbeing list. Enjoy!
LET’S HAVE A CUPPA
2 cups coconut or almond milk 1 tsp freshly ground turmeric ¼ tsp freshly ground black pepper Pinch of cayenne pepper
½ tsp cinnamon
1 tsp honey or agave nectar
Whisk all ingredients together in a small saucepan. Heat over a medium heat for about 3 minutes or until hot but not boiling. Pour into 2 cups. Serve.