Turmeric is a spice that comes from the turmeric plant. It is the most effective nutritional supplement in existence and an ancient superfood. When used it gives the dish a distinct yellow colour. Since times immemorial, a pinch of turmeric has been added to seasoning in everyday cooking. This is largely to benefit from its varied medicinal qualities. Turmeric is an natural anti-inflammatory medicine, a natural antidepressant, delays aging and fights age-related chronic diseases. It dramatically increases the antioxidant capacity of the body. Curcumin present in turmeric boosts brain-derived neurotrophic factor, linked to improved brain function and thus lower risk of brain diseases. It is known to prevent and treat alzheimer\'s disease. When consumed as medication or supplements it cures arthritis. Apart from being used in seasoning, turmeric is used while marinating meat, disinfecting vegetables and making pickles. It is a natural preservative. The new \"turmeric latte\" has been an age old medicine used by Indians to cure cold, cough and flu. Benefits Potent anti-inflammatory properties; Antioxidant SI.No Quality Characteristics Results Limits 01 Sample Description It has its characteristic taste, flavour and is free from musty odour, dirt and mould growth. It shall have its characteristic taste, flavour and free from musty odour, dirt, mould growth, insect infestation and preservatives. 02 Moisture (% by wt.) 5.45% Not more than 10% 03 Total Ash (% by wt.) on dry basis 7.26% Not more than 9% 04 Acid insoluble in Dil HCL (% by Wi.) on dry basis 1.22% Not more than 1.5% 05 Total Starch (% by wt.) 54.20% Not More than 60% 06 Colouring power expressed as CURCUMINOID CONTENT ASTA Method 18.0 (on dry basis) 2.96% Not less than 2% by weight
