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The plant of Turmeric belongs to the family of Zingiberaceae (the same Ginger) and is native to Southeast Asia even if it is now widespread in all tropical and sub-tropical areas of the world.
The roots ocher-yellow powdered of turmeric are the main ingredient of curry and many other Asian dishes. The rhizomes are boiled and dried in the sun or in the oven, and then they are crushed in a yellow-ocher powder. Its active ingredient is curcumin which has an earthy, bitter, spicy and extremely volatile, flavor while the color is preserved over time.
Also called “Saffron of the Indies” because of his colour, in European cuisine is used in risotto, cooked vegetables, in vegetable soups, to flavor fresh cheeses and to sprinkle omelettes and poached eggs.
Widely used in Ayurvedic medicine, the properties of turmeric are many. First, it has antioxidant and digestive properties, especially helping the digestion of fats and protects the liver. Also it is known for its antispasmodic and anti-inflammatory.
It also seems to have significant anticancer properties due to the antioxidant and anti-inflammatory mechanism that develops at the cellular level.