Turmeric, also known as the “saffron of the poor”, is a perennial plant of Asian origin. It has large yellow flowers, wide leaves and a branched root. There are almost eighty kinds of turmeric though the “longa or domestic” is the most well known and used. It is collected in Autumn and can be purchased not only fresh, but also dried and ground.

The scientific world has long been aware of this spice for its active ingredients – camphor, cinerol, turmerone, flavonoids, curcumin, starch, fibers, polyphenols, vitamin C – and beneficial properties.

Curcuma has a purifying, antioxidant, anti-inflammatory, cicatrizating, antitumour action. It promotes the good functioning of the intestine (very useful in case of meteorism) and is a neuroprotective and immunostimulating agent that can help the body strengthen its immune defenses.

The ideal is to use turmeric as a spice when cooking. It can be used to prepare curry, for cooking spicy vegetables or meat dishes, for the preparation of risotto and omelette, but not only.

The Indian brides wear a small piece of turmeric on their wedding day, because this “saffron of the poor” is also considered to be an authentic lucky charm/talisman !