Queen of Spices -Turmeric (curcuma):
Turmeric is a plant that has a very long history of medicinal use, dating back nearly 4000 years.It is also known as curcuma longa, is a very common herb belonging to the ginger family, which is native to tropical South Asia. Turmeric comes from the root of the Curcuma longa plant and has a tough brown skin and a deep orange flesh. The turmeric plant needs temperatures between 20°C and 30°C and a considerable amount of annual rainfall to thrive. India produces nearly all of the world’s turmeric crop and consumes 80% of it.
With its inherent qualities and high content of the important bioactive compound curcumin, Indian turmeric is considered to be the best in the world. Erode, a city in the South Indian state of Tamil Nadu, is the world’s largest producer of and the most important trading centre for turmeric.
Often referred to as the “Queen of Spices,” its main characteristics are a pepper-like aroma, sharp taste and brilliant golden colour. It has long been used as a powerful anti-inflammatory in both the Chinese and Indian systems of medicine.
Indian saffron : It was traditionally called “Indian saffron” because of its deep yellow-orange colour and has been used throughout history as a condiment,healing remedy and textile dye.This ancient spice,celebrated for centuries as both food and medicine has resurfaced within the health and nutrition communities, thanks to curcumin, the healing substance which supplies its vibrant colour.
It is an excellent source of both iron and manganese. It is also a good source of vitamin B6, dietary fiber and potassium. It is also loaded with many other healthy nutrients such as Protein, Niacin, Vitamin C, Vitamin E, Vitamin K, Calcium, Copper,Iron, Magnesium and Zinc. Due to all these factors,it is often used to treat a wide variety of health problems.