Turmeric or Yellow Root
Turmeric, also called yellow root and scientifically Curcuma longa, is native to South Asia and is a plant of the ginger family. There, this root has been used for thousands of years both as a spice and for its various beneficial properties. Its striking yellow powder is an important component of curry and gives dishes a slightly bitter, earthy and warm flavour. In recent years this rhizome has also gained great popularity in the West as a health food... Read more
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Valuable Constituents
The most important component that makes turmeric so special is curcumin. This is a natural plant compound from the group of polyphenols that gives it the intense yellow colour. In addition to curcumin, the root also contains essential oils, vitamins such as B1, B2, B6 and vitamin E, as well as minerals like iron, potassium, magnesium and zinc. Because curcumin is fat-soluble, turmeric should always be eaten together with a fat source (such as oil) so that the body can absorb it better.
Promoting Well‑being
Turmeric is regarded as a very nutritious food and is often used to improve general well‑being. It is particularly known for its ability to neutralise harmful substances in the body. This property helps the body render free radicals harmless and thus protects cells. It has long been valued in traditional use for supporting digestion and enhancing overall well‑being. It promotes the production of bile and helps one feel balanced after eating.
Usage Instructions
The root can be used freshly grated or as a dried powder. A tried-and-tested tip to increase the uptake of active compounds is to add black pepper. Its piperine can significantly improve the absorption of curcumin in the body. A popular drink is 'Golden Milk', which combines turmeric with plant-based milk, ginger and a little fat. Incorporating it into the daily diet — whether in smoothies, soups or curries — is a straightforward way to benefit from its useful properties.