The question we have all asked ourselves, what is it?
The turmeric is the root of the evergreen tropical tree called Curcuma longa, member of the Zingiberaceae. It is the spice that gives the warm, slightly bitter flavor of curries and various Middle Eastern dishes.
In addition, it colors and adds aroma to numerous varieties of mustard, providing its distinctive and vibrant golden color, it combines well with other spices such as chili, coriander, cumin and cinnamon. It is a natural preservative.
The extract of this plant is used as a food coloring in two ways, such as turmeric (crude extract) and curcumin (purified or refined state).
1. The most important chemical constituents of turmeric are a group of compounds called curcuminoids, which include curcumin (diferuloylmethane), demethoxycurcumin, and bisdemethoxycurcumin.
two. Some general constituents are sugars, proteins, and resins.
3. Certain compounds in turmeric have antifungal and antibacterial properties.
Four. Some research shows that taking turmeric by mouth may improve an upset stomach (dyspepsia). Dose 500 mg of turmeric four times a day.
5. Taking some turmeric extracts can reduce the pain caused by osteoarthritis of the knee.
In one study, turmeric was found to work as well as ibuprofen in reducing pain from this condition. A dose of 500 mg twice a day of the specific turmeric extract (Meriva, Indena).
6. Turmeric helps reduce blood clots.
7. Turmeric is applied topically as an analgesic in inflammatory disorders. It is a natural antiseptic, and its application on small cuts and burns helps accelerate wound healing.
8. In combination with milk, turmeric is an excellent ingredient to help hydrate dry skin.
9. Turmeric is very useful to treat dandruff and itchy scalp, it also has the ability to rejuvenate it.
10. To prevent hair loss, make a mask made from olive oil and turmeric.
What is the best way to consume it?
Specialists recommend adding it as a turmeric extract.
Recipe: Rice with Turmeric
1 cup of rice
2 cups of water
1/4 of white onion
1 clove garlic
1/2 teaspoon fresh ginger
1 teaspoon turmeric powder
1 teaspoon vegetable oil
1 teaspoon salt
1. In a saucepan with oil, sauté the finely chopped onion, garlic and ginger over low heat for a few minutes until the onion is translucent, add a pinch of salt.
two. Add the teaspoon of turmeric powder and fry for a few more seconds to better activate its flavor. Add the rice and fry until slightly transparent.
3. Empty the water, wait for it to boil, and add 1/2 teaspoon of salt, when the water evaporates, cover and lower the heat, cook for 25 minutes.
Four. Serve, and if desired, cover with a few slices of almonds.
This recipe is ideal to accompany stewed meats.
Note: It is not recommended to eat turmeric if you have kidney stones or bile duct obstruction, and if you have previously had surgery, as it could slow blood clotting, or stop taking turmeric for at least two weeks before undergoing a surgical procedure.