Turmeric root, when used in cooking, is known for its very pungent flavor, like peppery ginger (the plant is part of the ginger family). It is great with rice and in stews and can be added to egg omelets. This root is a big part of the curry cooking process. Turmeric is what gives curry the bright yellow color.
Turmeric root is steamed or boiled and afterward dried and turned into powder by grinding the dried root. The smell is quite strong and has a bitter, but robust taste.
The health benefits of taking turmeric are many. Turmeric, research has found, may help to prevent the spread of breast cancer cells. Turmeric and its main a active ingredient, curcumin, can be obtained in capsule form that can be taken daily.
Turmeric can be used to benefit anyone: men, women (including before, during or after pregnancy, and nursing), children and animals. The health properties of turmeric may benefit those suffering from Alzheimer's disease and people with cystic fibrosis. It appears to help relieve pain for those with arthritis and certain pains associated with diabetes. Turmeric has been shown to help reduce the inflammatory reaction in diabetics as well. It also has anti-bacterial properties.
Turmeric also enhances the effect of taxol in reducing metastasis of breast cancer. Taxol is an anti-cancer drug used to treat patients with lung, ovarian, breast cancer, head and neck cancer, and advanced forms of Kaposi's sarcoma.
Some Indian women to keep them free of superfluous hair (hair removal) use turmeric paste.
As part of wedding ceremonies, turmeric paste is applied to both bride and groom before marriage in some places of India, Bangladesh, and Pakistan. It is thought that the turmeric gives a glow to skin and keeps some harmful bacteria away from the body.
So whether you use turmeric in your cooking, take it in capsule form or wear on your body! - It should be part of your daily life. The health benefits of turmeric are many and as a spice it is a nice addition to many meals.
If you enjoy cooking, you can learn more about spices and seasonings at Seasonings. A source for some information in this article was Daniel Tanner