Botanical Name: Curcuma longa
Turmeric Root, also known as Curcuma, Gauri, Haldi, Indian Saffron, and You Jin, is the rhizome of a herbaceous perrenial plant native to India in the same family as Ginger. The Rhizome is dried and ground into powder and used topically, medicinally, and for it's strong yellow color in culinary applications. Turmeric is most commonly recognized as the ingredient that gives Curry Powder it's yellow color.
Turmeric is known to aid the body in healthy functions, offer anti-inflamitory properties, aid in digestion, antibacterial and anti-fungal uses, as well as topically to treat skin problems and infection. Turmeric has a large range of health enhancing properties and contains the active ingredient curcumin. Turmeric has been recognized as a treatment for spastic epigastric discomfort and is used in Ayruvedic Medicine to relieve joint pain. Although Curcumin is offered as an extract, Turmeric as a whole herb stays in the digestive tract longer than curcumin, releasing antioxidant curcumin along with other beneficial substances for longer, instead of passing through your system unnoticed by the body.
Turmeric can be added to curry, stir-frys, rice (for a yellow color), smoothies, juices, teas (delicious turmeric milk: brewed with vanilla, cinnamon, honey and milk), or taken in capsule form - Turmeric should be consumed along with Black Pepper which contains Peperine a natural substance that enhances the absorption of curcumin by 2000%. Turmeric is also reccomended to be consumed along with a fat to increase absorption of it's health properties.