TURMERIC / YELLOW ROOT (TURMERIC) FROM INDIA

Turmeric, or curcuma or yellow root, is a plant native to South Asia. When its root is dried and ground, it creates a bright orange-yellow powder that typically colors foods and sweets in the cuisines of Bangladesh, India, Iran, and Pakistan. It is a key ingredient in curries. The selected turmeric is produced in the Nizamabad region of Telangana in Central India. The climate is tropical savanna, with most rainfall occurring from June to October, which is why it produces turmeric of exceptional quality.

Turmeric is commonly used in savory dishes, but also in some sweets. It is used in:

• baked goods
• ice creams
• yogurts
• yellow cakes
• cookies
• coloring cereals
• sauces
• gelatins

In South Africa, turmeric is used to give a golden color to boiled white rice. In Vietnam, it is used in many dishes and soups. In medieval Europe, turmeric became known as "Indian saffron" due to its extensive use as an alternative to saffron. Despite usually being used as a powder, turmeric is also used as a root, similar to ginger.

HEALING PROPERTIES

In Indian traditional medicine, turmeric is considered particularly therapeutic, with many applications from traditional medicinal recipes throughout Asia and Europe. Basic research shows that extracts from turmeric may have antifungal and antibacterial properties.