Herbs and spices, like basil, cilantro, and turmeric, enhance dishes with flavor and aroma. They are crucial in global cuisines and offer health benefits. Commonly used in cooking and traditional medicine, they elevate meals and promote well-being.
A flowering plant belonging to the ginger family, Turmeric is a perennial, herbaceous plant that is native to South East Asia. The turmeric whole is the rhizomes that are harvested from these plants and is used as a colouring and flavouring agent in many Asian dishes, especially curries. Curcumin is the compound that gives turmeric its bright yellow colour. A little known fact is that, turmeric is also used in mustard, as well as to colour cheese and butter. You can even add it to your milk and drink it since it consists of many nutritional qualities.
Turmeric is a precious spice that has been used in both Chinese and Ayurvedic medicines for the longest time due to its anti inflammatory properties. Turmeric may also have the potential to cure digestive and liver problems, various skin ailments and wounds as well. Curcumin may lower the risk of heart disease, help prevent cancer and also be useful in treating Alzheimer’s disease.
