Turmeric is the health and wellness industry’s new darling. Used for thousands of years in Ayurvedic and Chinese medicine for it’s therapeutic effects, the western world has only recently begun to realize the root’s many health benefits.

 

Turmeric, or Curcuma longa, is a perennial plant native to South Asia and belongs to the ginger family. You might recognize the little root by its brilliant yellow-orange colour – in ballpark mustard, Indian curries, and as a natural dye – and if you haven’t already started adding the spice to your own cooking, we think 2017 is a great year to start. Our new Golden Milk has a blend of organic ginger with a touch of freshly ground organic black pepper. We added the latter because in order to absorb all the anti-inflammatory compounds in turmeric, it’s recommended to eat it with freshly ground black pepper and healthy fat or oil. We’re also partial to that little kick of heat!

 

If you want to incorporate turmeric into your own cooking try turmeric as a with with fresh ginger and honey, in smoothies, curries, soups, salad dresses or simply with rice. Add it to your oil if you plan on sautéing anything like tofu or lentils to give your dish the health benefits and that lovely yellow hue.

 

Curcumin, the most active compound in turmeric, is high in antioxidants and anti-inflammatory qualities, and in scientific and peer reviewed studies, has been found to:

 

1.     Reduce symptoms of depression and anxiety

2.     Strengthen the immune system

3.     Reduce blood sugar

4.     Suppress the growth of fat tissue and prevent against obesity

5.     Sooth the digestive system – especially for those suffering from indigestion, irritable bowel syndrome, Crohn’s and ulcerative colitis

6.     Speed up the healing process of wounds

7.     Reduce joint pain (comparable to ibuprofen) and stiffness*

 

And before we leave you, a word of warning: turmeric can and will stain everything so be sure to wear dark clothing when cooking with it, even wear gloves if you have them!

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