-Turmeric powder, a bright yellow spice from the rhizome of the Curcuma
longa plant, has a long history of traditional Ayurvedic usage.
-Turmeric powder is made from dry Turmeric Rhizomes.
-Turmeric's main ingredient is 'curcumin' which exhibit a wide range of medicinal activities.
-Turmeric is useful for its colour, flavor, cosmetic and medicinal properties.
-The yellow color of Turmeric is due to Curcumin and related compounds, Curcuminoids present in rhizomes of turmeric in the range of 3 to 6%. The quantification of Curcuminoids in turmeric and its products is normally based on spectrophotometric measurement.
-Turmeric promotes the flow of bile from the liver. Bile is one vehicle of the body, uses to excrete fat-soluble toxins. Curcumin, a potent antioxidant, is believed to be the most bioactive and soothing portion of the herb turmeric.
-Use of Turmeric
-The use of turmeric dates back nearly 3000 years to the ancient Vedic culture of India.
-Since then, it has been used as important spice, beauty products and in spiritual ceremonies.
-There are various benefits and uses of Turmeric Powder from food to medicines.
-There are hardly few recipes in which Turmeric Powder is not used in Indian Dishes.
-Almost all Indian vegetable and meat dishes use turmeric either as separate spice or in the spice mixture.
-A small pinch of turmeric powder would add an orange-yellow hue to salad dressings.
-It is also a great spice to complement recipes that use rice, lentils and dry beans.
-Turmeric powder is one of the most significant colouring material of India.
-Turmeric colour also serves as a chemical indicator since it changes its colour on adding acids or alkalis.
-Turmeric powder can be used for encapsulation and preparing highly beneficial Turmeric health tablets.
-It is an essential ingredient in various Indian food preparations for taste and colouring and in various herbal preparations. -Turmeric powder, extracts and curcumin also exhibit antioxidant property.
-Turmeric powder's flavor could also be described as peppery, or even warm in the mouth.
-Turmeric powder, a bright yellow spice from the rhizome of the Curcuma
longa plant, has a long history of traditional Ayurvedic usage.
-Turmeric powder is made from dry Turmeric Rhizomes.
-Turmeric's main ingredient is 'curcumin' which exhibit a wide range of medicinal activities.
-Turmeric is useful for its colour, flavor, cosmetic and medicinal properties.
-The yellow color of Turmeric is due to Curcumin and related compounds, Curcuminoids present in rhizomes of turmeric in the range of 3 to 6%. The quantification of Curcuminoids in turmeric and its products is normally based on spectrophotometric measurement.
-Turmeric promotes the flow of bile from the liver. Bile is one vehicle of the body, uses to excrete fat-soluble toxins. Curcumin, a potent antioxidant, is believed to be the most bioactive and soothing portion of the herb turmeric.
-Use of Turmeric
-The use of turmeric dates back nearly 3000 years to the ancient Vedic culture of India.
-Since then, it has been used as important spice, beauty products and in spiritual ceremonies.
-There are various benefits and uses of Turmeric Powder from food to medicines.
-There are hardly few recipes in which Turmeric Powder is not used in Indian Dishes.
-Almost all Indian vegetable and meat dishes use turmeric either as separate spice or in the spice mixture.
-A small pinch of turmeric powder would add an orange-yellow hue to salad dressings.
-It is also a great spice to complement recipes that use rice, lentils and dry beans.
-Turmeric powder is one of the most significant colouring material of India.
-Turmeric colour also serves as a chemical indicator since it changes its colour on adding acids or alkalis.
-Turmeric powder can be used for encapsulation and preparing highly beneficial Turmeric health tablets.
-It is an essential ingredient in various Indian food preparations for taste and colouring and in various herbal preparations. -Turmeric powder, extracts and curcumin also exhibit antioxidant property.
-Turmeric powder's flavor could also be described as peppery, or even warm in the mouth.
