Turmeric: A Key Ingredient in Cooking and Medicine
Turmeric, scientifically known as Curcuma longa, is a perennial plant native to tropical regions. It belongs to the Zingiberaceae family. Unlike its relative ginger, turmeric is known primarily for its highly developed rhizome. Although its flower is magnificent, it has no culinary or medicinal interest.
Use in Cooking and Phytotherapy
Turmeric is acidic, slightly spicy, dry, clarifying and warming. This spice has been used as a condiment for thousands of years and has also been used for phytotherapeutic purposes. In addition, like many Asian species, it is part of the plants often used in Ayurveda, the millennial traditional Indian medicine.
The Active Component: Curcumin
Curcumin, a fat-soluble polyphenolic pigment, is the most potent active ingredient in turmeric. In addition to giving it its characteristic ocher yellow color, this pigment is largely responsible for its benefits. Curcumin possibly helps inhibit some harmful molecules.
Properties and Benefits
Turmeric has important antioxidant properties and contributes to several areas of health. It has generally been advised to take between 1,500 mg and 3,000 mg of turmeric powder per day. For infusions, it is recommended to put between 1,000 mg and 2,000 mg of turmeric in 15 cl of boiling water for a quarter of an hour and drink 2 cups a day.
Recommended dosage
Turmeric is not very bioavailable, therefore, to easily increase its absorption, a cure can be made with a dietary supplement in capsules. It is recommended to take up to 2,500 mg of turmeric per daily dose. It is advisable to take these supplements with meals, as the presence of fat increases the level of absorption of the spice.
conclusion
Turmeric is a formidable Ayurvedic spice with antioxidant properties and health benefits. With this information, you now know the essentials about this unique rhizome. If the unique characteristics of this spice have piqued your interest, we wish you a happy experience with turmeric.
