According to, “The Worlds Healthiest Foods“website, turmeric comes from the root of the curcuma longa plant. It is native to Indonesia and southern India, where it has been harvested for more than 5,000 years.

Turmeric has long been used in Chinese and Indian medicine. There are many, many health benefits from turmeric. The most talked about benefits are its antioxidant and anti-inflammatory effects.

Turmeric has a yellow or orange pigment which is called curcumin. Curcumin is thought to be the primary pharmacological agent in turmeric. Its anti-inflammatory effects have been shown in studies to be comparable to hydrocortisone and phenylbutazone. It can be used to treat inflammatory bowel disease such as Crohn’s and ulcerative colitis. The curcumin’s anti inflammatory effects and its antioxidant abilities relieve pain due to arthritis.

It has a tough brown skin and a deep orange flesh. Turmeric has a peppery warm and bitter flavor and a mild fragrance slightly reminiscent of orange and ginger. It is commonly found in grocery stores as a powder form.

Turmeric is generally a staple ingredient in curry dishes. It can be added to a variety of other dishes as well. These include egg salad, sprinkled on top of cauliflower, recipes that feature lentil, or even mixed in salad dressings.

My family uses it in almost every dish. My mom will sprinkle it on her homemade hummus, baked chicken, and even on the turkey for Thanksgiving. Most of the time I’m unaware of it because the taste is extremely mild.


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