Turmeric contains curcumin, a substance with powerful anti-inflammatory and antioxidant properties. Most studies used turmeric extracts that are standardized to include large amounts of #omg #antiox #antioxidants #curcumin
#spice #curry #masala #yellow #gold
Fresh turmeric is a bright orange-fleshed root-like subterranean stem (aka a rhizome) famous for its compounds that have powerful anti-inflammatory, antioxidant and antibacterial properties. A member of the ginger family, it has been used in Indian Ayurvedic and Chinese medicines for centuries to heal wounds, treat skin conditions, inflammations and infections.
Also known as Indian saffron, jiang huang, haridra or haldi, in its powdered form it’s often tucked away in the spice cupboard and brought out when curry or rice dishes call for its mild, warm peppery flavour and a distinctive shot of yellow colouring. The main active ingredient is curcumin and research has shown low rates of certain types of cancer in countries where people eat curcumin over long periods of time. #food #foodporn
In the same way that its relation fresh ginger is different from dried ginger, so too is fresh turmeric. Dried turmeric is made by peeling, boiling, drying and grinding the rhizomes – losing some of its essential oils and punch the drying process but providing warmth and colour. #Lakadong
is a variety of turmeric. It is indigenous to the north eastern state of #Meghalaya
Of the 11 districts of Meghalaya, lakadong grows in a small region called Jaintia Hills.
Lakadong is renowned for its high curcumin content of upto 8%. Compared to usual varieties of turmeric with an active ingredient content of 1–3%, lakadong variety is far superior. #gourmetgyanbyvicky #vickythegastronaut