Turmeric Tuesday


Today we talk about turmeric…
Turmeric? I know some people haven’t heard of this word, much less of the herb, but turmeric is one of the main ingredients found in curry. Belonging to the ginger family (which I didn’t even know, but should’ve due to its shape, but that’s what happens when you get it in the powder or ground form of course; how was I suppose to know ðŸ¤·ðŸ½â€â™€ï¸), turmeric is a plant native to South-east Asia, prominently, India. You’ll also find this plant grown in China, Jamaica, Haiti, Peru, and Indonesia.

Turmeric is a beloved herb used by different cultures and is also an herb believers of Ayurveda have on hand. Turmeric is considered a super food because of all its benefits. 100g of turmeric a day can offer your body with the essentials needed such as magnesium, vitamin b6, vitamin c, and potassium. It’s also a great source of fiber. Turmeric is a rather versatile herb. You can use turmeric as an antiseptic, and it can be used for skin eruptions such as ring worm and scabies when combined with neem leaves.  Mixed with olive, you can burn turmeric and inhale it to relieve nasal congestion. Of course, we cannot forget the flavor it brings to cooking as well.
Due to it’s curcumin properties, turmeric can aid in fighting off diseases such as the flu, help relieve depression, fight against cancer, and keep blood sugar levels stable for diabetics.

The benefits of this herb is limitless. Here’s a link to Science Direct that breaks down everything you need to know about turmeric. From its history, to it’s Ayurveda healing powers.