Turmeric's warm aroma, bright color, and gingery/peppery taste are relied upon in cooking throughout Asia. It's best known as the spice that gives curry powder its distinctive color, but is has great medicinal value.

Also known as Indian saffron and yellow root, this bright yellow powder is the dried and ground rhizome of the Curcuma longa root, which is a member of the ginger (Zingiberaceae) family. The golden hue of turmeric brightens curries, condiments, and egg, fish, and grain dishes. Its taste is warmly aromatic--a bit like ginger and pepper. The health benefits of turmeric -- which has a long tradition of use in Ayurvedic and Chinese medicine -- remains a hot topic among natural health advocates.

Turmeric has been the subject of extensive research in the last decade, suggesting its usefulness in addressing the inflammation response linked to several health complaints, including arthritis and joint pain, allergies, and high blood pressure.* Turmeric is rich in antioxidants which benefit the liver as well as bolsters the immune system, purifies the blood and promotes clear, healthy skin.* Turmeric strengthens digestion and eliminates toxins from the GI tract.* It supports proper function of the pancreas, in Ayurvedic terms, reducing kapha, and promoting healthy blood glucose levels that are already within the normal range.* Turmeric soothes and nourishes the joint tissue and promotes comfortable movement.* An excellent herb for those with kapha constitutions or imbalances, turmeric supports proper function of the heart and helps clear the channels of the physical and subtle bodies.*