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Tumeric is a bright yellow powder made by dry grinding of mature turmeric rhizomes (underground stems). The use of turmeric for colouring and flavouring food, for cosmetic purposes and for medicinal properties dates back to the ancient Vedic culture of India. Used in almost all Indian curries but did you know it has many medicinal benefits too?
As a medicinal herb, turmeric is prized for its natural, non-toxic, pain relieving, anti-inflammatory and antioxidant properties. Its chief active component is curcumin, which has the ability to neutralize free radicals.
Taken orally, turmeric may lower the risk of inflammatory disorders like arthritis and joint pain, stimulate appetite, and reduce the symptoms of hepatitis, liver and gallbladder conditions, and jaundice. It may also be useful in addressing headaches and symptoms of the common cold.
It is a natural antiseptic and antibacterial agent, useful in disinfecting cuts and burns. It does leave a terrible stain on anything it comes in contact with though, so beware.
All this and it makes curry taste great too.