Turmeric and its benefits

ou may have seen an unusual rhizome, huhu bug looking plant in many Indian food

Ysupply stores.

Turmeric, a plant in the ginger family, is native to Southeast

Asia and is grown commercially in that region, primarily in India.

Its rhizome (underground stem) is used as a culinary spice and traditional medicine.

A word of warning, when using turmeric, if you do not want golden, orange-stained fingers or a stained benchtop, always wear food prep gloves and use a chopping board, when preparing it for any dish.

The best way to store your

turmeric is just like ginger, in a plastic bag in the freezer where it will last up to 6 months.

Ways to enjoy turmeric

It has an earthy taste on its own but will add a depth of flavour and colour to Thai or Asian dishes as well as your winter stew. Great in a homemade chicken soup and why not pop in some next time you

make chilli con carne.

It is a common ingredient when making your own curry powder and is used to naturally colour mustard.

If you are wondering where the golden orange colour comes from, it is from curcumin which is a major component of turmeric, and the activities of turmeric are commonly attributed to curcuminoids (curcumin and closely related substances). Curcumin has both antioxidant and anti-inflammatory properties.

Traditionally it was used in

India for disorders of the skin, upper respiratory tract, joints, and digestive system. It has also been used in cooking for hundreds of

years.

Today, turmeric is promoted as a dietary supplement for a variety of conditions, including arthritis, digestive disorders, respiratory infections, allergies, liver disease, depression, and many others. The best way to use turmeric is in your everyday cooking.

The bottom line

Along with health benefits there are also side effects when using turmeric, so check with your health provider before taking turmeric supplements or when using the rhizome. For many it has become an everyday part of their meals and health regime.