Turmeric

Turmeric (Curcuma longa, also known as tumeric) is a spice commonly used in curries and other south Asian cooking. It's active ingredient is curcumin. It is a significant ingredient in most commercial curry powders. Turmeric is also used to give a yellow color to some prepared mustards, canned chicken broth, and other foods (often as a much cheaper replacement for saffron). It makes a poor fabric dye as it is not very lightfast.

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Turmeric is a member of the ginger family, Zingiberaceae.

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In traditional medicine, turmeric is thought to have many healthful properties. It is taken in some Asian countries as a dietary supplement, which allegedly helps with stomach problems and other ailments. It is popular served as a tea in Okinawa, Japan. It is currently being investigated for possible benefits in Alzheimers disease, cancer and liver disorders.

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Sangli, a town in the southern part of the Indian state of Maharashtra, is the largest and most important trading centre for turmeric in Asia.

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Curries: REDIRECT Curry...

Curcumin: Curcumin is the principal curcuminoid of the popular Indian spice turmeric, which is a member of the ginger family (Zingiberaceae). The other two curcuminoids are desmethoxycurcumin and bis-desmethoxycurcumin. The curcuminoids are polyphenols and are responsible for the yellow color of turmeric. Cu...

Curry powder: Curry powder is a mixture of spices of widely varying composition developed by the British during their colonial rule of India as a means of approximating the taste of Indian cuisine at home....