The Spice Of Life
Turmeric Root (Curcuma longa) has a lot in common with its cousin Ginger in the Zingiberaceae plant family. They are both rhizomes, a horizontally spreading underground stem, native to South Asia. Their warm colors, flavors and beneficial properties complement each other nicely and both have figured prominently in regional cuisine as well as the medicinal practices of Ayurveda and Traditional Chinese Medicine for thousands of years.
Turmeric has picked up many monikers in all its centuries of use including “golden goddess”, “spice of life” and “queen of the spices”, that speak to how deeply revered it is. Turmeric is thought to be an energetically warming and drying herb, traditionally used to clear congestion, stimulate and soothe digestion and clear a stagnant liver and gallbladder. It’s also been used topically to help disinfect and care for minor wounds and skin abrasions.
Turmeric contains a chemical called curcumin that gives it its vibrant yellow hue and many of its beneficial properties. The whole root contains some powerful antioxidants as well as B vitamins, vitamin C and a wide spectrum of essential minerals. It has been widely studied and celebrated as an anti-inflammatory agent that may be helpful for use with arthritis and other types of pain in restrictive joints. It may also be beneficial in supporting cognitive function, especially where there is a risk of degeneration or memory problems.
Dried Turmeric Root has a slightly bitter, earthy flavor. It can be decocted alone as a tea, or ground as a spice for a variety of culinary dishes. Since curcumin is fat soluble and more bioavailable with black pepper, Golden Milk is also a delicious way to take Turmeric.
Directions: Pour one cup of water over 1-2 teaspoons of herb. Bring to a boil and simmer for 10 minutes. Strain and drink
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