Back then, the inhabitants of India and Assyria used its coloring properties for weddings and other rituals. From the 1st century AD, turmeric settled in Greece, and from there it made its way to Europe and later to China. Turmeric owes China the breeding of the best commercial varieties, and British and Oriental cuisine boasts a rich assortment of dishes in which this spice appears.
First place, though, should still go to the healing properties of "yellow ginger" (the name the Greeks gave to turmeric). The composition of turmeric is: the yellow pigment curcumin, essential oil, phosphorus, calcium, iron, iodine, alkaloids, and vitamins B1, B2, B3, C. This combination of useful substances helps stimulate the flow of bile and gastric juices, strengthen hair, heal wounds, boost appetite and regulate cholesterol levels.
The plant is also used in the complex treatment of liver, kidney and gallbladder diseases, stomach ulcers and Alzheimer's disease, diabetes and skin diseases; it improves the condition of patients with liver cirrhosis, cleanses the blood and reduces swelling in arthritis.
Recipes with turmeric are widely used in dietetics.
Do you need a quality natural antibiotic? Turmeric will handle this task too. Recipes for remedies that include turmeric are widely used in the folk medicine of India. Here are a few of them: mix turmeric with aloe juice and an excellent burn paste is ready. Stir a teaspoon of turmeric powder into a glass of water and you can rinse inflamed gums with it.
A spice with such a huge track record cannot be left idle in the kitchen.
Besides its fresh, pungent aroma, ground turmeric gives an appetizing golden color to
rice dishes
, potatoes and cabbage, soups and snacks. You will quickly figure out which culinary creations this seasoning is indispensable in. Just try not to leave stains on your clothes; they are very hard to remove.
Cook at home – fragrant and appetizing!
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