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Top 10 Most Popular Superfoods VIII——Turmeric
Post Time:2019-04-10Author:Food2China

It is native to southwest India . When not used fresh, the rhizomes are boiled for about 30-45 minutes and then dried in hot ovens, after which they are ground into a deep-orange-yellow powder commonly used as a spice in Bangladeshi cuisine, Indian cuisine, Pakistani cuisine and curries, for dyeing, and to impart color to mustard condiments . One active ingredient is curcumin, which has a distinctly earthy, slightly bitter, slightly hot peppery flavor and a mustardy smell . 

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Nutrition:

Over 100 unique volatile components have been isolated from turmeric, but the primary polyphenolic component is a curcuminoid appropriately named curcumin (no relation to the spice, cumin, other than both being delicious) . Curcumin - with its structural array of conjugated double bonds - is responsible for the color of turmeric and many of the published health benefits . 

Over the past 20 years, thousands of research studies have linked turmeric with potent anti-oxidative, anti-viral, anti-cancer, anti-diabetic, and cardioprotective effects (at least in vitro and in animal models) . 

Main export coutries:

India, Sri lanka 

Concerning products:

turmeric power, turmeric tea, turmeric drink 

How to eat: 

add it to rice, toss it with roasted vegetables, use it in soups,make tea


Source:www.food2china.com

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