Botanical Name: Curcuma longa
Origin: Sri Lanka or Nicaragua or India
Turmeric root, also known as Curcuma, Gauri, Haldi, Indian Saffron, and You Jin, is the rhizome of an herbaceous perennial plant native to India in the same family as Ginger. The Rhizome is dried and ground into powder and used topically, medicinally, and for it's strong yellow color in culinary applications. Turmeric is most commonly recognized as the ingredient that gives Curry Powder its yellow color.
Qualities: Turmeric is known to aid the body in healthy functions, offer anti inflammatory properties, aid in digestion, antibacterial and antifungal uses, as well as topically to treat skin problems and infection. Turmeric has a large range of health enhancing properties and contains the active ingredient curcumin. Turmeric has been recognized as a treatment for spastic epigastric discomfort and is used in Ayurvedic Medicine to relieve joint pain. Although Curcumin is offered as an extract, Turmeric as a whole herb stays in the digestive tract longer than curcumin, releasing antioxidant curcumin along with other beneficial substances for longer, instead of passing through your system unnoticed by the body.
Suggested use: Turmeric can be added to curry, stir-fries, rice (for a yellow color), smoothies, juices, teas (delicious turmeric milk: brewed with vanilla, cinnamon, honey and milk), or taken in capsule form. It is recommended to consume Turmeric with a source of fat in order to increase absorption of it's health properties as well as with a pinch of black pepper which contains Piperine a natural substance that can boost the bioavailability of curcumin by 2000%. (reference: http://nutritionfacts.org/video/boosting-the-bioavailability-of-curcumin/)
Storage: Store in a cool, dark, dry place. Refrigeration not required
Disclaimer: this information is for educational purposes only and has not been evaluated by the FDA or CFIA. It is not intended to diagnose, treat, cure, or prevent any disease. This product has been packaged in the same facility as peanuts, tree nuts, wheat, soy, and other potential allergens.