Turmeric root whole fingers (Curcuma longa L.) Lab proven Quality and Purity

Turmeric​ root (Curcuma longa L.) also known as Indian Turmeric, Indian Saffron, Yellow Ginger, Yellow Turmeric, Yu Jin, Jiang Huang, Kurkuma  a Acrid, Bitter and  Warming herbal tea enjoyed for its taste and aroma. Turmeric​ root has been used traditionally for ages.

Turmeric was first used as a dye and then later for its medicinal properties. It does not, in fact, make the best dye as it can fade easily. Traditionally in India, it was used to treat skin, upper respiratory tract, joint, and digestive issues. Today it is also commonly used to treat allergies, liver disease, and depression.

Turmeric is a close relative to ginger, also a good anti-inflammatory herb. The plant grows wild in the forests of South and Southeast Asia.

Turmeric is a popular ingredient in South Asian cooking. Typically, the powdered root is used as a culinary spice, but in some areas of India, where turmeric is grown, the fresh leaves are also used to wrap and cook foods. As a culinary herb, it is most often used in powder form. It is a key ingredient in commercially available curry powders. Its bright orange color is used as a dye in cheese and yogurt. It has been used in Indian cooking and medicine for many thousands of years.

Almost all Iranian khoresh dishes are started by using onions caramelized in oil with turmeric.

When not being used fresh, turmeric is boiled for about 20-30 minutes and then dried in hot ovens before being ground into powder.

Old folklore suggests turmeric was used as a method for birth control, while this has not been confirmed, using the herb while trying to become pregnant might be counterproductive!

In Medieval Europe, turmeric was known as Indian saffron because it was widely used as a less expensive alternative to the far more expensive saffron spice.

Only small amounts of turmeric are actually absorbed into the bloodstream.

Although the constituent curcumin found in turmeric is available as a standardized extract, it is felt that the use of the whole herb is probably better for you than just the isolated constituent. The whole herb is known to stay in the digestive tract longer than curcumin, allowing it to release antioxidants and other beneficial substances.

Curcumin is a powerful antioxidant. It is a fat-soluble compound making it more easily digested with fatty meals.

Suggested Use: It can be used for herbal tea. Place the 1-2 teaspoon of herb in a saucepan (preferably not aluminium), pour on cup of water, place the saucepan lid on, bring to the boil and simmer on a low heat for 10-15 minutes. Strain and drink. Turmeric​ root has also other uses, research beneficial uses of this herb or consult an Herbalist as to how this product can benefit you.

Contraindications: Considered safe.

Typical Ingredients: 100% pure Botanical, absolutely nothing added, dried Turmeric​ root.

Vegetarian/Vegan Suitability: Suitable for Vegetarians and Vegans

Wild grown/Organic cultivated/Eco cultivated/Cultivated: Cultivated

Country of origin: India

Packaging: All products are hand packed in resalable paper bags to ensure maximum freshness

Quality assured