the golden spice

Haldi or turmeric is a commonly used spice in different parts of the world. The spice is derived from the root of the plant Curcuma longa (a plant of the ginger family). It is native to India and southern Indonesia.

The use of turmeric dates back to more than four thousand years in the Vedic culture for culinary and religious purposes in India and soon was widely used in China and Africa followed by other parts of the world

Turmeric powder not only gives that peculiar warm flavour to your meal but also has some exceptional medicinal properties. It is often used to treat inflammation and pain. Don’t you remember your grandma or maa pressing turmeric against a cut or bruise you got while playing outdoors or while learning how to use a knife?

The particular chemical present in the root that gives turmeric its flavor and medicinal properties is called Curcumin. However, it is important to note that curcumin is not easily absorbed into your bloodstream and hence it is consumed along with other foodstuff when trying to consume it for pain relief, one of the common liquids being milk. Turmeric is fat soluble and a glass of whole milk with turmeric will surely help your sore throat or cold.

Does that explain why you don’t just put turmeric in your mouth like sugar cubes? It is not just the bitter taste, there is science behind it.

Curcumin also acts as an antioxidant and helps block the action of free radicals in your body responsible for undesirable effects of aging. Not only does it directly combat the free radicals in your body but also enhances the activity of other antioxidants in your body.