I Know Turmeric
Turmeric is native to India, China and the Middle East. Since ancient times it was mainly used as a dye for wool. Throughout the history has been used to color different preparations, but its most widespread use has been that of textile dye.
The rhizome of turmeric (part of the plant used in the kitchen), contains starch, in the form of arabinogalactans; Coloring compounds, responsible for the color characteristic of this species, such as curcumin; And essential oil rich in terpenes, aromatic compounds that give it the flavor and several of its beneficial properties for health.
Properties
Turmeric is possibly one of the most studied spices from the medical point of view. Curcumin has been shown to have antioxidant, anti-inflammatory, anti-bacterial, antifungal and anticancer actions, and has the potential to contribute to a wide range of diseases including allergies, arthritis, Alzheimer's disease and other chronic disorders.
Curcumin also has antioxidant properties, thanks to curcumin, as this facilitates the elimination of reactive oxygen species, delaying cellular aging. Another important property of this spice is its hepatoprotective function, stimulating the production of bile, and digestive, as it stimulates gastric secretion, improving digestion.
Consumer recommendations
This spice has a very mild taste, and is generally well tolerated. It is a good option to flavor meals without the addition of salt, an important aspect for those suffering from high blood pressure.
Culinary uses
Turmeric is also known as the "yellow saffron", is widely used in Indian cuisine as food coloring in rice preparations. In addition, it is used in preparations with all kinds of meats, pastas, sauces, soups and creams.
