Fresh turmeric root: properties and uses

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Louise Hay
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Turmeric is a tuberous plant which reaches a height of about one and a half meters, with large green leaves and flowers on the top which, for some species, are appreciated for their ornamental characteristics.


La turmeric (variety Turmeric Longa) it has an underground rhizome which is the part of the root from which the spicy powder commonly found on the market is extracted.

Turmeric is part of many spice blends known in ethnic cuisine: a well-known example is the curry Indian and is also found singly in the form of dry powder.


For some years, however, it has been possible to find it without too much difficulty even in the form of fresh root.

 

Properties and healing principles of turmeric

The main healing elements of the turmeric are curcuminoids, phenolic pigments with important and documented healing properties.

Their benefits on the well-being of the organism are as follows:

  • anti-inflammatory;

  • antioxidants;

  • anticancer.

As a whole turmeric can exert the following beneficial actions:


  • has a protective action ofdigestive system, sopratutto quando assunta per via interna e se fresca. Essa contribuisce all colite, gonfiori, gastrite, diarrea, nausea, indigestione;
  • has a protective action and against liver and gallbladder. In particular, it facilitates the secretion and elimination of bile, whose important function is to emulsify fats to facilitate digestion;
  • has power antioxidant. Turmeric helps prevent and fight damage due to cellular oxidative stress, allowing them to function properly;
  • has properties that allow to reduce the concentration of cholesterol in the blood, making blood circulation more fluid and therefore also counteracting the damage due to arteriosclerosis.

Using fresh turmeric root

La turmeric powder is readily available in every supermarket and almost every grocery store. But unfortunately many properties of turmeric are lost during the process of making the spice powder, as the nutrients are sensitive to light.


La fresh turmeric root, keeping the skin of the rhizome, it contains unchanged active ingredients in greater quantities compared to dust. It is therefore possible to use it in place of the powder if you want to maintain a stronger flavor and more accentuated results.

Turmeric in the Ayurvedic diet it's a natural remedy largely used to cure colds, coughs and ailments that produce mucus; purifies the blood and improves the appearance of the skin, treating eczema and chapping; moreover, added to milk, it warms up and allows a good rest.


 

Turmeric in the kitchen: uses and veg recipes

 

Milk and turmeric

In Indian Ayurvedic medicine milk is used as natural remedy, adding to it several spices. Turmeric can be used for this purpose: drunk before going to bed, it is a pamper that not only calms and relaxes, but restores the body's thermal balance, heating, especially in summer, and allowing good breathing during the night.


Preparing the milk and turmeric is simple, just cut a small amount of fresh turmeric root (about 10 grams of root skin removed and cut into small pieces), add it to a cup of cold milk and let it heat, bringing to a boil. At the end of cooking, the milk is filtered, removing the root, and drunk hot.

 

Potatoes sautéed with turmeric

Another easy way to use fresh turmeric is to chop a few pieces of turmeric and sauté it in a pot with potatoes cut into chunks and a little water and freshly ground pepper.

Turmeric will add its color and its own spicy flavor with potatoes, improving digestion.


 

Tofu marinated with turmeric and ginger

Turmeric has a synergistic action when it comes combined with other alimentthe. In curryin fact, it is mixed with other spices, enhancing their flavor and healing properties and, at the same time, synergistically expressing its rebalancing potential.

Often used together, turmeric and ginger they have the same digestive and warming properties.


Marinate the tofu it is very simple, and allows you to flavor a food to your liking that usually, when it is natural, does not stand out.

Simply cut a stick of plain tofu into cubes, place it in a glass jar with a lid, and add the grated ginger and thinly sliced ​​fresh turmeric root. To have a tastier flavor, add a drizzle of extra virgin olive oil and tamarius. The jar is closed, shaken and left in the fridge for a few hours, turning it from time to time.

This tofu can be used on its own as a side dish or fresh aperitif, or added in vegetable or grain salads, both cold and hot.

 

Turmeric: 3 more tasty and healthy recipes



To learn more:

> Calories from turmeric

 

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