Varieties of Turmeric
Curcuma Longa
Curmeric Longa is a spice that comes from the turmeric plant. It is commonly used in Asian food. You probably know turmeric as the main spice in curry. It has a warm, bitter taste and is frequently used to flavor or color curry powders, mustards, butters, and cheeses. But the root of turmeric is also used widely to make medicine.
Curcuma Caesia
Curmeric is known around the world for its amazing health benefits and its use in multiple dishes and drinks. The west has caught up with eastern wisdom regarding the bright yellow spice that is a permanent fixture in almost all Indian kitchens. While yellow turmeric has been taking the health and culinary world by the storm, not many know about black turmeric.
Curcuma Powder
After the turmeric root is harvested it is cleaned, cured and then dried. Later, the dried root may be sold as it or ground into a fine powder. In India, it is often referred to as Indian saffron, yellow ginger, yellow root or kacha haldi. Turmeric and especially its most active compound curcumin have many scientifically-proven health ben efits, such as the potential to prevent heart disease, Alzheimer’s and cancer.
Curcumine
Curcumine de curcuma Turmeric, a spice that has long been recognized for its medicinal properties, has received interest from both the medical/scientific world and from culinary enthusiasts, as it is the major source of the polyphenol curcumin. It aids in the management of oxidative and inflammatory conditions, metabolic syndrome,arthritis,anxiety, and hyperlipidemia.
