Fresh Turmeric Whole
Why fresh turmeric is good for you?
Fresh turmeric is a bright orange root-like subterranean stem (aka a rhizome) famous for powerful anti-inflammatory, antioxidant and antibacterial properties. A member of the ginger family, it has been used in Indian Ayurvedic and Chinese medicines for centuries to heal wounds, treat skin conditions, inflammations and infections.
Also known as Indian saffron, jiang huang, haridra or haldi, in its powdered form it’s often tucked away in the spice cupboard and brought out when curries call for a distinctive shot of yellow colouring. The main active ingredient is curcumin and research has shown low rates of certain types of cancer in countries where people eat curcumin over long periods of time.
In the same way that its relation fresh ginger is different from dried ginger, so too is fresh turmeric. Dried turmeric is made by peeling, boiling, drying and grinding the rhizomes – losing some of its essential oils and punch but still providing warmth and colour.
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