Ground turmeric 1kg
CHF42.00
Tax included
Generally speaking, you can add turmeric to all savory preparations without making a mistake, so it will give flavor and color to all your preparations. It tolerates cooking very well so can be used at the beginning, in the middle, or at the end of cooking.
Spice with a light and subtle scent, sprinkle it in your salads or vinaigrettes. Turmeric (or poor man's saffron) goes very well with basil, cauliflower, potatoes, lentils, beans, poultry, white fish, mussels and tomato-based sauces.
Turmeric has a warm but mild flavor, it can be used in all dishes, don't hesitate to put it everywhere. You can surprisingly even put it in desserts, for example: half a teaspoon in your pancake or waffle batter.
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Curcumin, the active ingredient in Indian saffron, is a powerful antioxidant. Antioxidants help protect the body from cellular damage caused by free radicals, and therefore prevent premature aging of cells, as well as related diseases.
Additionally, curcumin acts on chronic inflammation in multiple ways. Its use is particularly interesting to reduce joint inflammation and to relieve inflammation of the digestive system.
Studies in patients with rheumatoid arthritis, arthritis, and osteoarthritis showed that 2 g of turmeric daily for 5 to 6 weeks produced effects comparable to those of Ibuprofen.
You should know that the antioxidant and anti-inflammatory action of curcumin is increased tenfold when mixed with piperine, the active ingredient in black pepper, which facilitates the bioavailability of turmeric, i.e. the absorption of curcumin by the body. . It would have a preventive effect on Alzheimer's disease, but especially on cancers. Many researchers justify a lower prevalence of certain cancers such as lung or colon cancer in some people, by their high consumption of turmeric.
Thanks to the curcumin it contains, turmeric exerts numerous physiological actions. It is an excellent antiseptic and healing agent. It is used to treat stomach ulcers and to protect the liver, as well as the entire cardiovascular system. It is a natural antimicrobial.
The WHO and Commission E recognize the effectiveness of turmeric in treating joint and digestive disorders such as:
nausea
flatulence
slow digestion
chronic stomach pain
stomach ache
loss of appetite
feelings of heaviness
etc.
This is just an overview of the virtues of turmeric, research discovers new reasons every day to include it in your recipes and as a food supplement!
The information contained on this site is never intended to be medical/prescriptive, as it is provided for informational purposes only, and therefore cannot be a substitute for medical advice.
Data sheet
- Origin
- Nepal
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Generally speaking, you can add turmeric to all savory preparations without making a mistake, so it will give flavor and color to all your preparations. It tolerates cooking very well so can be used at the beginning, in the middle, or at the end of cooking.
Spice with a light and subtle scent, sprinkle it in your salads or vinaigrettes. Turmeric (or poor man's saffron) goes very well with basil, cauliflower, potatoes, lentils, beans, poultry, white fish, mussels and tomato-based sauces.
Turmeric has a warm but mild flavor, it can be used in all dishes, don't hesitate to put it everywhere. You can surprisingly even put it in desserts, for example: half a teaspoon in your pancake or waffle batter.