-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.
