Turmeric Whole

Turmeric with its shiny yellow color is known to be used as a medicine, dye and flavoring agent since 600 BC. It is an essential ingredient of the curry powder and lots of Asian spice blends. It is an essential Asian spice blend. Turmeric’s flavor is pungent, bitter and astringent. It adds a subtle color and flavor to all types of dishes. Turmeric is also utilized as a coloring agent in confectionery, pharmacy and food industry. Organic turmeric is free from chemical fertilizers, lead, pesticides, artificial colors, heavy metals, irradiation and additives. Whole Turmeric ( Sabut Haldi) is gotten from fresh turmeric which is then cleaned and dried. To get the best flavor from these drieduse whole fingers and grind them as needed using a microplane or spice grinder. Turmeric contains lipopolysaccharides, endotoxins that boost immunity and lower the risk of colds, flu, and other infections. Drinking turmeric water daily, especially in winter can help the body in defending against pesky viruses. “If you want anti-inflammatory effects you need to get 500 to 1,000 milligrams of curcuminoids per day.” When using the spice on its own, the common rule of thumb is that there are 200 milligrams of curcumin in one teaspoon of fresh or ground turmeric (though it varies a bit depending on the source and origins).


Inquiry

When it comes to cooking with turmeric you have several options. Do you choose fresh turmeric, whole dried pieces, or the ground spice? I tend to prefer punchy, fresh turmeric in sautés and smoothies and ground turmeric for its color and ease of use in roasted vegetables and rice pilafs. Here’s a quick guide to fresh and dried turmeric and how to substitute one for the other.

Fresh turmeric rhizomes (often called roots) look similar to ginger, a close relative. Like ginger, fresh rhizomes have a livelier flavor than dried. Turmeric’s bright orange flesh is earthy, peppery, and slightly bitter. Depending on how tender or mature the it is, you may want to scrape off the peel before using it. Like ginger, turmeric may be cut into coins, matchsticks, or cubes; grated with a micro-plane or cheese grater; and juiced or thrown into smoothies.

Fresh turmeric may be found in the produce section of well-stocked grocery stores, health food stores, and Asian and Indian grocery stores. Choose firm rhizomes and avoid soft, dried, or shriveled ones. Store fresh turmeric in the refrigerator in a plastic bag or airtight container for a week or two, or freeze it for several months.

Turmeric and especially its most active compound curcumin have many scientifically-proven health benefits, such as the potential to prevent heart disease, Alzheimer's and cancer. It's a potent anti-inflammatory and antioxidant and may also help improve symptoms of depression and arthritis.

Here are 9 hard-to-ignore benefits of raw turmeric or kacchi haldi that would convince you add this golden root to your daily diet.

  •  Boosts Digestion
  • Provides relief from a host of tummy problems
  • Anti-inflammatory properties
  • Good for your skin
  • Excellent antiseptic
  • Pain removal
  • Acts as blood purifier
  •  Maintains blood sugar problem