Have you had your Curcuma longa today? Well, If you had a big plate of curry for lunch then you should be all set! We’re talking turmeric here, and it’s more than just a colorful accent to an Indian meal. In fact, I do not even like curry, not any of it. (I know, everyone keeps telling me it’s fantastic, but I’m not on the train yet…)
So, what is it?
Turmeric is a perennial herb native to South Asia, distinguishable by its long, orange roots, which result in a rich, golden-colored spice. Also known as ‘Indian Saffron’ turmeric is a major player in mid-Eastern and Asian cuisine, and I’m sure you’ve had a yellow curry over rice, boasting healthful amounts of it at some point. From a culinary standpoint, turmeric has a very distinctive, earthy flavor and I do not get around to using it often. Though, it does lend such a deep, golden color to rice & stir-fry dishes that I will add it to my pan from time-to-time. As an herbal supplement I am a big fan, and here is why…
There are several, but I take it for it’s anti-inflammatory & anti-cancer properties. More comprehensively, turmeric possesses valuable anti-arthritic, anti-inflammatory, antibiotic, & anti-oxidant properties, in addition to being a widely-used digestive aid. As an anti-inflammatory, turmeric helps inhibit blood clotting by blocking prostaglandin production, thus making it an effective agent in increasing circulation. MD Anderson Cancer Center out of Houston has performed research to support turmeric in this light. As an anticarcinogenic, turmeric has been initially shown to reduce tumor size by suppressing cancer-specific cells. At the University of Texas Med Center out of Galveston, turmeric is showing positive results in addressing colorectal cancer, but is also linked as a potential aid in breast Cancer. Sounds good to me!
Where do I get me some golden T?
I look forward to upcoming, published research on new benefits for turmeric, but until then, I’ll be working to find a new-found appreciation for curry in my kitchen… Slowly but surely.Pin It