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Description
Origin:
Turmeric is a flowering plant of the ginger family, native to South Asia. The rhizome is widely used as a spice and coloring agent, particularly in Indian and Southeast Asian cuisines. Turmeric is often referred to as “Indian saffron” due to its bright yellow color.
It has been used in traditional medicine for thousands of years in India and China
Other Names:
Yoruba: Ata ile pupa
Igbo: ntu ntu
Hausa: turmeric foda or kurkur
Health Benefits:
Anti-Inflammatory: Contains curcumin, which has potent anti-inflammatory properties and can help manage inflammatory conditions.
Antioxidant: Helps neutralize free radicals and reduce oxidative stress in the body.
Digestive Health: Aids digestion and helps alleviate symptoms of indigestion and bloating.
Nutritional Information (per tablespoon):
Calories: 24 kcal
Carbohydrates: 4 g
Protein: 0.5 g
Fat: 0.7 g
Fiber: 1.4 g
Fun Fact: Did you know?
The vibrant color of turmeric can stain clothing and countertops.
Uses:
Culinary: Used in soups, and rice dishes to add color and flavor.
Medicinal: Incorporated into teas, supplements, and traditional remedies for its health benefits.
Cosmetic: Used in skincare products for its anti-inflammatory and brightening effects.
Recipes & Videos:
International Recipe: Turmeric Rice Video: How to Make Turmeric Rice (How to cook Turmeric Rice| Simple and easy – YouTube)
Local Recipe: Nigerian Jollof Rice with Turmeric Video: Nigerian Jollof Rice Recipe (https://youtu.be/_YfE7BlyukE?si=oc4mPu2fSuih6iLL)
Best Storage Method:
Ground: Store in an airtight container in a cool, dark place, away from moisture and heat.
Fresh Root: Store in the refrigerator wrapped in a paper towel or plastic wrap, or freeze for longer storage.
Best Storage Method:
Ground: Store in an airtight container in a cool, dark place, away from moisture and heat.
Fresh Root: Store in the refrigerator wrapped in a paper towel or plastic wrap, or freeze for longer storage.
Shelf Life:Ground: 2-3 years.
Fresh: 1-2 weeks (fridge), up to 6 months (freezer).
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