Turmeric or kurkuma is a plant of the ginger family. When not used fresh, the rhizomes are boiled for about 30–45 minutes and then dried in hot ovens, after which they are ground into a deep orange-yellow powder commonly used as a spice in Tamil cuisine and even curries, for dyeing, and to impart color to mustard condiments. Its active ingredient is curcumin and it has a distinctly earthy, slightly bitter, slightly hot peppery flavor and a mustardy smell. Curcumin has been a centre of attraction for potential treatment of an array of diseases, including cancer, Alzheimer's disease, diabetes, allergies, arthritis and other chronic illnesses.
Curcuma is a small perennial herb native to India bearing many rhizomes on its root system which are the source of its culinary spice known as Curcuma and its medicinal extract called Curcumin. Curcuma has been focused on Alzheimer's, Arthritis, Cancer and Diabetes. In laboratory experiments on rodents, Curcuma can break up the Alzheimer's amyloid-beta polymers, suppress arthritic inflammation, induce apoptosis in some cancer types and improve insulin sensitivity. Human trials of Curcuma for some illnesses are underway.
Curcuma is native to Indonesia and southern India, where it has been harvested for more than 5,000 years. It has served an important role in many traditional cultures throughout the East, including being a revered member of the Ayurvedic pharmacopeian. While Arab traders introduced it into Europe in the 13th century, it has only recently become popular in Western cultures. Much of its recent popularity is owed to the recent research that has highlighted its therapeutic properties. The leading commercial producers of turmeric include India, Indonesia, China, the Philippines, Taiwan, Haiti and Jamaica.
Serving size: 100 grams
Protein: 7.8 gram
Fat: 9.9 grams
Carbohydrate: 65 grams
Dietary Fiber : 21 grams
Curcuma is an important ingredient in curry mixes, chutney, and mustard pickles. It also goes well with chicken, duck, turkey, vegetables, rice, and salad dressing. Curcuma is extremely pungent, and actually gets stronger when cooked. A little goes a long way, so use it sparingly when experimenting. Avoid touching your clothing when working with Curcuma. It is a powerful yellow dye.