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Turmeric or Curcumin
Curcumin or Turmeric is a member of the ginger family. It does not add much flavor to the dish but its color can make a dish come alive. Essential to curry blends. Use sparingly as too much of it can turn the dish bitter. Turmeric needs to be cooked. It is used in most dishes in India for its healthful qualities. Turmeric, botanically called Curcuma longa (LINN.) belongs to family Zingiberaceae. Turmeric is also called as “Indian saffron”. Turmeric is an important spice among the rice-eating peoples of India, South East Asia and Indonesia and is indispensable in the preparation of curry powder.
Turmeric has One of the Highest Antioxidants, it’s ORAC(Oxygen Radical Absorbent Capacity) is 159,000 trolox equivalents (TE)/100g
Source: USDA Database for the Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods, Release 2 - Prepared by Nutrient Data Laboratory, Beltsville Human Nutrition Research Center (BHNRC), Agricultural Research Service (ARS), U.S. Department of Agriculture (USDA) - May 2010
Shelf Life and Storage
Best if used within 18 months. Store tightly sealed in a dry location away from sunlight.
Nutrition Facts and Information about Turmeric:Turmeric is extremely rich in Potassium, Phosphorus, Magnesium and Calcium. It has good amount of Iron and small amount of Sodium, Zinc, Manganese and Selenium.
Vitamin Content of Turmeric: Turmeric has small amount of Vitamin C, Vitamin B6, Choline and Betaine. It also has Vitamin K,Niacin and Folate.
Calorie Content of Turmeric: 100g of Turmeric has 354 calories. Calories from fat are 83.
Health Benefits of Turmeric: Turmeric is natural antiseptic and anti-bacterial agent useful for disinfecting cuts and burns, prevents prostate cancer and stops the growth of prostate cancer, reduces the risk of childhood leukemia and is a natural detoxifier.