An ingredient that has long been used in traditional Indian and Chinese herbal medicine, turmeric comes from the root stalk of a plant within the ginger family.  This wonder-spice naturally contains an antioxidant called ‘Curcumin’, which in many studies has been found to have effects not dissimilar to much more potent anti-inflammatory medications.  In many studies turmeric has been found to have a positive effect on a number of common conditions such as; inflammatory bowel diseases eg colitis, certain types of arthritis, heart burn and even alzheimers and dementia.

Peppery and earthy in flavour, this is not something you want to be adding to your morning porridge, but rather is a much more at home in savoury dishes – often it is used as an ingredient in asian recipes (it gives a distinct yellow-orange colour to dishes).  Try adding a sprinkling to your own home made curries or on the top of some roasted butternut squash with some black pepper and olive oil.  I also add it into my ‘anti-inflammatory smoothie’, the recipe of which I will share with you over the coming days.

Caution; when using turmeric do not wear white. This ingredient stains like no other.



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