Turmeric, the bright orange herb that is best known for adding brightness to Indian curries, offers a plethora of health-enhancing benefits making it a prized culinary addition across India, China and the Far East for centuries.
Perhaps you already have an ample stock of turmeric powder in your kitchen ammunition but like all things powdered, a fresh stalk of turmeric far outshines the nutritional benefits. Here’s 3 reasons why:
- The main health benefits of turmeric stem from its curcumin content. Curcumin is a strong anti-oxidant with high anti-inflammatory effects. When turmeric is dried, a great deal of curcumin is lost in the process.
- Curcumin on its own is very poorly absorbed into the bloodstream. Raw turmeric contains turmeric oil, and curcumin being fat-soluble, is better ingested in this natural form.
- Commercial mass-produced turmeric powder goes through a chemical process to elongate its shelf-life, which in turn reduces it nutritional significance.
Curcumin, the active ingredient in turmeric, has a long list of health-enhancing benefits including:
- Reducing inflammation and joint pain.
- Lowers blood sugar levels.
- Improves brain functioning and overall cognitive health.
Turmeric Milk has been served in Indian homes for centuries. Traditionally, an inch of fresh turmeric is boiled with fresh milk and served sweetened with sugar.
Turmeric milk his believed to cure common colds and flu, give stamina to young children as well as increase the libido of grooms on their wedding night.
Here’s a super easy Turmeric Milk recipe you can whip up in under 5 minutes:
Tezzy’s Turmeric Milk Recipe:
- 1 cup full-cream cow’s milk
- 1 inch raw turmeric, washed, peeled and sliced
- 1 teaspoon honey (or to taste)
- 1 pinch pink Himalayan salt
- In a blender, blend the milk and turmeric together.
- Microwave for 1 minute on high.
- Stir in the honey and salt. Enjoy!