Turmeric is native to India, where it has been harvested for more than 5,000 years. It has served an important role in many traditional cultures throughout the East, including being a revered member of the Ayurvedic pharmacopeia. Turmeric has long been used both as a condiment and a healing remedy and is also traditionally known as "Indian saffron" because of its deep yellow-orange colour.
Turmeric contains curcumin which has anti-inflammatory properties that help with joint pain, liver health, Alzheimer’s and circulation.
Turmeric is native to India and plays a role in many traditional cultures throughout the East, including being a revered part of Ayurvedic medicine. It’s used both as a culinary spice and a healing remedy. In traditional medicine, turmeric is used to treat many skin conditions – either as a spice, a supplement or applied right to skin (which may turn skin yellow, and that is normal!)
Turmeric is best absorbed when paired with black pepper, so use these two spices in unison. Turmeric has a mild, earthy and slightly peppery flavor and its bright yellow color add beauty to curries, stew and salad dressing. It can be mixed into water as tea, or use it to prepare golden milk, a warming blend of milk, honey, turmeric and pepper.