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Binomially, this popular herb belongs to the ginger or Zingiberaceae family of root herbs and the genus; Curcuma. Scientific name: Curcuma longa. Its roots as well as leaves have long been used in traditional Indian and Chinese medicines for their demonstrated anti-inflammatory (painkiller), anti-oxidant, and anti-cancer properties.
Turmeric is native to sub-Himalayan mountain region and now grown widely in many parts of the tropical and subtropical regions as an important commercial crop. The plant grows to a meter in height and features aromatic miniature plantain-like leaves.
Turmeric root features dark brown skin on the exterior and deep orange-yellow flesh internally. Its leaves as well as rhizome features unique flavor and fragrance. Taste is described as mild peppery to warm and bitter while its fragrance is sweet and pleasant, slightly reminiscent of a mix of orange-zest and ginger to which it is related. Once harvested, the root is boiled, dried, and ground to make its distinctive bright yellow spice powder.
Turmeric is one of the readily available, cheap herbs that contain notable phyto-nutrients profile. At 159277 µmol TE/100 g, its total-ORAC value or anti-oxidant strength is one of the highest among known herb and spice species.
100 g of turmeric provides : 53% of dietary fiber, (% of Recommended Daily Allowance, RDA per 100 g)
138 % of vitamin B-6 (pyridoxine),
32% of niacin,
43 % of vitamin C,
21 % of vitamin E,
54 % of potassium,
517 % of iron,
340 %of manganese and
40 % of zinc.
but 0% cholesterol.
Just a few grams of turmeric per day either in the form of powder, crushed root or fresh root can provide enough nutrients to help you keep away from anemia, neuritis, memory disorders and offer protection against cancers, infectious diseases, high blood pressure and strokes.
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