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History and background
Nicknamed the ‘golden spice’, turmeric is without doubt one of the most widely used – and well-liked – spices in the world. Although nowadays we mainly associate it with Indian cuisine, it wasn’t always this way; rewind 4,000 years, and the spice had a religious significance. Not only was it added to Indian dishes, it was used in religious ceremonies too. Such is its association with Indian culture that the spice has also been nicknamed ‘Indian saffron’.
It wouldn’t reach China or Africa for centuries. It’s estimated that China was the first nation besides India to gain access to turmeric in circa 700 A.D., with Europeans only becoming aware of the spice in the late 1200s via Italian explorer and merchant Marco Polo.
How to use turmeric powder
Although the plant’s root is best known for its distinctive flavour and vivid yellow hue – two things that have made it a staple of Indian cuisine – its uses extend far beyond cooking. It’s been used as a natural colouring agent, for instance. And it became a cornerstone of Ayurvedic medicine, thanks to the wide range of health benefits it was believed to offer.
Today, these benefits are much better understood. Turmeric is now considered to be an effective dietary supplement, having been used to treat everything from digestive disorders to joint pain, respiratory ailments, allergies and much more.Contact Us
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Frequently Asked Questions
Turmeric is most commonly added to South Asian dishes, and can be found in curry powder. However, those wishing to take full advantage of the health benefits of turmeric often choose to add the powder to water to create what’s known as turmeric water. This makes it easier to consume higher doses of the spice.
There’s plenty of research to support the health benefits of turmeric, yes. Not only does it have anti-inflammatory and antioxidant properties, it contains compounds called curcuminoids, which are believed to have medicinal properties.