About Turmeric

About Turmeric

Turmeric is a spice grown in India and other tropical regions of Asia. It has long history of use in herbal remedies, particularly in China, India and Indonesia. It is a common food flavouring and colouring in Asian cooking. It has a peppery, warm and bitter flavour and mild fragrance slighty reminiscent of orange and ginger. Turmeric is traditionally called “Indian Saffron” because of its deep yellow-orange colour. Turmeric protects against liver diseases, stimulates the gall bladder, reduces cholestrol levels, dissolves blood clots, helps stop external and internal bleeding, a good remedy for digestive problems. Some people apply turmeric to the skin for pain, ringworm, leech bites and infected wounds. Also these are used as moth repellents in older days. It is also considered as highly auspicious and holy in India and been used in many Hindu ceremonies. It is used in all puja’s to make a form of Ganesha,which is made by mixing turmeric with water and forming into cone shape. Also the whole turmeric plant is tied to the pongal pot in which an offering of pongal is prepared. Women of earlier days, even now in southern part of India, women wash their face with turmeric powder, since it soften the skin. Once when it’s harvested the whole plant is taken out of the soil and the turmeric in the root is separated and dried in the sun. Later they are ground to fine powder known as Turmeric powder. Collected all these photos from various sites…

 

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