Turmeric is the famous oriental spice of the color of gold, whose anti-inflammatory and antioxidant properties, known for millennia by those who practice Ayurvedic medicine in the East, have now been recognized also by science.
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Turmeric is a plant that belongs to the Zingiberaceae family, largely cultivated in India and in the Middle East. The rhizome is used in this plant, both fresh and dried. In ancient Ayurvedic medicine turmeric has been used for over 5,000 years as a natural remedy for its innumerable therapeutic properties.
Nowadays, many of the therapeutic properties of this plant, such as the antioxidant and anti-inflammatory, have also been validated by official science, following numerous scientific studies.
The best way to use turmeric is by combining it with a little pepper. The pepper guarantees maximum absorption of curcumin, the most important active ingredient of this spice. Fat, like olive oil, also improves the absorption of curcumin.
The advice is to use it raw in combination with pepper and vegetable oil to season your dishes.
Turmeric is much more powerful when consumed together with cruciferous vegetables (broccoli, cabbage, cauliflower, brussels sprouts, etc.), vegetables with strong antioxidant and anti-cancer properties.
It is advised not to exceed the dose of 2 teaspoons a day. Keep out of the reach of children. Store in a cool and dry place.