The Take Off of Turmeric
The Take Off of Turmeric
Turmeric has long been used as both a flavor ingredient and a medicinal remedy. Its bold yellow color and iconic taste make it an enticing culinary ingredient used in most curries as well as a host of other Indian and Middle Eastern dishes.
While the spice’s taste and appealing color certainly help its popularity, the real reason for the more recent surges in turmeric’s popularity is its beneficial nutritional and medicinal qualities.
The main beneficial aspect of turmeric is a group of compounds called curcuminoids with the most impactful of these being curcumin. Curcumin is a powerful anti-inflammatory compound with similarly strong antioxidant properties.
Curcumin has also been shown to be beneficial in the treatment of several conditions including heart disease, arthritis, depression, Alzheimer’s, and even certain cancers.
While a spoonful of turmeric certainly won’t replace the prescribed medications proven to help these conditions, it can be a helpful addition to your routine as a dietary supplement that, luckily, tastes amazing.
