Turmeric is the spice that gives curry its yellow color. It has been used in India for thousands of years as a spice and medicinal herb.
Recently, science has started to back up what Indians have known for a long time — it really does contain compounds with medicinal properties.
These compounds are called curcuminoids, the most important of which is curcumin. Curcumin is the main active ingredient in turmeric. It has powerful anti-inflammatory effects and is a very strong antioxidant.
Unfortunately, curcumin is poorly absorbed into the bloodstream. It helps to consume black pepper with it, which contains piperine, a natural substance that enhances the absorption of curcumin by 2,000%. Curcumin is also fat soluble, so it may be a good idea to take it with a fatty meal.
Curcumin is a natural anti-inflammatory compound, increases the antioxidant capacity of the body, lowers risk of brain disease, lowers the risk of heart disease, can help prevent cancer, may help prevent and treat alzheimers, ease arthritis, incredible benefits against depression, help delay aging along with many others.
We LOVE to use turmeric in our cooking, just add it to any of your meals. Beware of the yellow staining though!! However, by far our most favourite way is to create a smoothie with it!!! We make our own turmeric paste (see below) & add it to everything! You can of course make a turmeric latte, mix one teaspoon along with some honey if you choose & top with your favourite warmed milk.
- 1 cup water
- 1/2 cup turmeric powder
- 1 1/2 tsp black pepper
- 5 tbs coconut oil
Mix the water, turmeric and black pepper over heat until it forms a paste, remove from the heat and mix in the coconut oil.
Store in the fridge for 1 month. www.mindfultribe.com.au
If you would like to watch a video of the paste being made, here is a video of Steve creating our turmeric paste