Turmeric has a peppery, warm and bitter flavour and a mild fragrance slightly reminiscent of orange and ginger, and while it is best known as one of the ingredients used to make curry, it also gives ballpark mustard its bright yellow color.
Turmeric comes from the root of the Curcuma longa plant and has a tough brown skin and a deep orange flesh. Turmeric has long been used as a powerful anti-inflammatory in both the Chinese and Indian systems of medicine. Turmeric was traditionally called “Indian saffron” because of its deep yellow-orange color and has been used throughout history as a condiment, healing remedy and textile dye.
Turmeric (Curcuma longa), the bright yellow of the spice rainbow, is a powerful medicine that has long been used in the Chinese and Indian systems of medicine as an anti-inflammatory agent to treat a wide variety of conditions, including flatulence, jaundice, menstrual difficulties, bloody urine, hemorrhage, toothache, bruises, chest pain, and colic.
A potent, yet safe anti-inflammatory
An effective treatment for inflammatory bowel disease
Relief for rheumatoid arthritis
Natural antiseptic and antibacterial properties to keep the infection away from cuts and burns
May prevent and slow the progression of Alzheimer’s disease by removing amyloyd plaque buildup in the brain
Helps manage weight, and aid in fat metabolism
BASIC TURMERIC TEA
The basic turmeric tea as drank by the Okinawan’s is simple to make.
Bring four cups of water to a boil.
Add one teaspoon of ground turmeric and reduce to a simmer for 10 minutes.
Strain the tea through a fine sieve into a cup, add honey and/or lemon to taste.
8 oz milk alternative (coconut milk or almond milk)
1/2 tsp turmeric
dash of cayenne pepper
1/2 tsp of honey
1/8 tsp cinnamon
Slowly heat up the milk and all the ingredients; stirring until dissolved.
Pour into cups and serve.