Organic Turmeric Powder

Botanical name: Curcuma longa

Family: Zingiberaceae

Other common names: Haldi, Indian saffron, Kunyit, Nghe, Jianghuang, Shati.

Part used: Rhizome powdered

Country of origin: India

Actions: Anti-inflammatory, antioxidant, hypolipidemic, choleretic, cholagogue, antibacterial.

Turmeric is an important ingredient in the food of India and Southern Asia, what would a curry blend be without turmeric to add its yellow colour.

It has also gained popularity as a medicinal herb with research confirming many of its traditional medicinal uses.

Uses and preparations

• Turmeric is spicy, bitter and warm it adds a distinct golden yellow colour to foods. It is an essential ingredient in commercial curry powders and is used in pickles especially piccalilli, adds flavour and colour to curries, devilled eggs, beans, lentil, rice, poultry, seafood and vegetables in particular cauliflower and potato dishes.
  

• Turmeric stimulates the gallbladder, it improves the action of the liver and is a remedy for jaundice. It can be used to stimulate digestion, and is helpful for gastritis, acidity and relieving nausea. The anti-inflammatory properties make it useful for arthritis. Turmeric can be helpful to reduce the risk of strokes and heart attacks due to its cholesterol-lowering and blood-thinning properties.
  

• Skin complaints such as psoriasis, eczema, fungal infections, athletes foot, cuts and bruises can be treated with a poultice of turmeric.
  

• The curcumin in turmeric is better absorbed in the body when taken with some fat and black pepper
  

Common preparation: mix 1 tsp with water, take three times a day (add fat and pepper for better absorption).

Tincture: Make a 1:5 tincture of turmeric and 45% alcohol

Poultice: Mix 1 tsp of powder with a little water to make a paste, apply it to the skin, cover and leave in place for a couple of hours.

Soups and smoothies: blend turmeric into soups and smoothies an easy way to reap the benefits.

Turmeric Paste: Mix 1 cup of water, 1/2cup of turmeric powder in a saucepan bring to the boil then simmer gently for around 7min add a little more water if it is sticking, you want a thick paste. Take off the heat and let cool. Stir in 2 tsp of black pepper and ⅓ cup of coconut oil mix well. Store in a glass jar in the fridge for up to 10 days. Use the paste in salad dressings, stir through porridge or yoghurt or simply put a heaped teaspoon in a cup of hot water or milk and drink it, add a little cinnamon or honey to taste.

Precautions

There are no adverse effects with normal dosages and amounts in food.

All information provided on this website is for informational purposes only. Please seek professional advice before commencing any treatment.