Brief Introduction & History of Turmeric :
Almost everyone is familiar with the special properties of turmeric. It is difficult to imagine Indian food without turmeric. Turmeric has been used for thousands of years to improve the digestive system, reduce inflammation, and cleanse the body.
The elements found in it curcuminoids and volatile oil are also known to fight cancer disease. The use of turmeric lumps is most beneficial in the winter season and this time increases the benefits of turmeric manifold because raw turmeric has more properties than turmeric powder.
You will be surprised to know that the color that comes out during the use of raw turmeric is much thicker and firmer than that of turmeric powder. Raw turmeric looks like ginger. It can be used in juices, boiled in milk, added to rice dishes, pickled, made into chutneys and added to soups.
Turmeric has been used in Asia for centuries and is a major part of Ayurveda, Siddha medicine, traditional Chinese medicine, Unani, and the animistic rituals of Austronesian peoples. It was first used as a dye, and then later for its supposed properties in folk medicine.
From India, it spread to Southeast Asia along with Hinduism and Buddhism, as the yellow dye is used to color the robes of monks and priests. Turmeric has also been found in Tahiti, Hawaii and Easter Island before European contact. There is linguistic and circumstantial evidence of the spread and use of turmeric by the Austronesian peoples into Oceania and Madagascar. The populations in Polynesia and Micronesia, in particular, never came into contact with India, but use turmeric widely for both food and dye. Thus independent domestication events are also likely.
Turmeric was found in Farmana, dating to between 2600 and 2200 BCE, and in a merchant’s tomb in Megiddo, Israel dating from the second millennium BCE. It was noted as a dye plant in the Assyrians Cuneiform medical texts from Ashurbanipal’s library at Nineveh from 7th century BCE. In Medieval Europe, turmeric was called “Indian saffron.”
How to make turmeric water & use it?
Take fresh turmeric crushed in pieces and then boil it by adding 250 ml of water. Keep it boiling until 10 to 15 mins then sip it warm and enjoy the benefits.
Benefits of turmeric water:
- Reduces arthritis symptoms.
- Boosts immune function.
- Helps reduce cardiovascular complications.
- Helps prevent and treat cancer.
- Helps manage irritable bowel syndrome or IBS.
- Prevents and treats Alzheimer’s.
Note: Be careful and use it in responsible amount as in Indian food we are generally using mostly in all cooking.
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