Benefits of ayurvedic antioxidant curcumin
Turmeric or curcumin is one of the main curry spices. Also known as "saffron from India", it contains properties of colours that give an orange colour to the dishes.
It has been used for more than 2,000 years and, in ancient times, to dye fabrics such as wool, cotton, silk, paper, body, lacquer, varnish, wax ... and also to make perfumes and dye the body. Parts, as a medicinal plant or, as it applies to us today, as a culinary spice with high colouring power for rice dishes, meat and prepared dishes from India, such as the famous curry.
One of the most significant aromatic plants in Ayurvedic medicine
- Curcumin protects against the 2 most prevalent killers in the United States: cancer and heart disease
- Curcumin have the immense anti-cancer properties.
- Anti-inflammatory and cardio protective properties.
Turmeric root tastes delicious, earthy and woody. The use of curcumin as a colouring and flavouring agent in foods is old. India is the main producer and consumer of turmeric in the world. The best-known varieties are "Alleppey Finger" (from Kerala), "Madras Finger" and "Erode turmeric" (from Tamil Nadu).
Curcumin is a necessary ingredient of curry powder. It is widely used in Indian dishes, such as lentil dishes, rice, fish and meat, and in Southeast Asian cuisine. Turmeric is routinely added to mustard and seasoning mixes. It is also used in place of saffron to provide colour and flavour, although it lacks saffron aroma. Turmeric is an unusually healthy spice.
Ayurvedic antioxidant curcumin, the active component of turmeric, protects against free radical damage because it is a potent antioxidant. It also reduces inflammation by decreasing histamine levels and possibly by increasing the production of natural cortisone by the adrenal glands. Protects the liver from a series of toxic compounds. It has also been shown to prevent platelets from clumping together, which in turn improves circulation and helps protect against atherosclerosis.
Turmeric or curcumin, natural food colouring
The extract of turmeric or curcumin is used as a food colouring, either raw as an extract (catalogued with the EU food code E-100ii). Or as curcumin, which is when the turmeric extract is processed to purify it or refine it. Turmeric gives an intense yellow colour to recipes and dishes.
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