is an essential flavouring spice of Indian and other cuisines. It's root is dried and ground. It is intensely pungent but not hot. The Turmeric rhizome provides the typical yellow
colour of many curry dishes and helps to make the food more digestible. Turmeric has been used for digestion, liver protection, and
obesity. Turmeric also possesses antifungal and antibacterial properties.
Helps inflammation, arthritis, gall bladder infections or inflammation and liver disorders.
Promotes circulation and helps dissolve blood clots. Helps prevent thrombosis and can lower cholesterol.
Turmeric contains curcumin and an essential oil (turmerone, zingiberins). Curcumin increases
the secretion of bile by stimulating the bile duct. Curcumin also protects the liver by detoxification, stimulating the gall bladder and scavenging free radicals. In conjunction with
the adrenal glands, it inhibits both platelet aggregation and the enzymes which
induce inflammatory prostaglandins. Curcumin may also help break down fats and reduce cholesterol