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Turmeric is one of the world’s most revered spices. Its praises are sung from the rooftops by herbalists. Entire books have been writhed extolling its magnificent virtues. Revered in the orient for centuries if not millennia, it has even been called “the world’s most healing spice” and hundreds of scientific papers and other reports have been published attesting to its healing benefits for all manner of conditions including cancer, ulcers, arthritis, alzheimers, cystic fibrosis, hemorrhoids, arteriosclerosis, inflammation and liver diseases.
As you might expect, we have some pages focusing on turmeric and here are some of them:
http://www.herbs-info.com/turmeric.html – our full page including herbal uses, history, claimed health benefits and scientific reports.
600 Reasons Turmeric May Be The World’s Most Important Herb
Top 10 Anti-Inflammatory Herbs
What’s the best way to use turmeric? Essentially, the way that is typically suggested is to simply incorporate it into the diet – using up to 4 grams per day. The taste is strange and unique – difficult to describe. It is not particularly fiery in the manner of for example cayenne or ginger, and personally I really like it, though it may take some getting used to. The best possible way to eat it – as with so many things – is fresh, raw, organic. I do this and simply chop or grate some very small pieces and sprinkle them on top of salads; or (my favorite) on top of my morning eggs on toast – along with organic avocado, heirloom tomato, olives and raw pumpkin seeds… 🙂
Fresh organic turmeric may prove to be a challenge to find (though worth the effort) and so you could resort to the powdered version (typically found in with all the other spices at the supermarket). It is also possible to obtain turmeric in capsule form, so that you can get it down you in a regulated manner without worrying about the bizarre taste or the fact that the amount of powder for optimum health benefits may be more than that which you might sprinkle on to your recipe otherwise.
Another thing to note about turmeric (powder or whole fresh) – it will stain plates, fingertips and work surfaces a bright saffron-yellow color! This will generally come out after a few washes but it’s not a good look to give guests stained plates – and so you may wish to designate specific kitchen utensils / tableware for your turmeric experiments. 😉 I would also counsel against chopping turmeric directly on a marble countertop!
Ok here’s the link to the full turmeric tea tutorial: http://knowledgeweighsnothing.com/how-to-make-turmeric-pain-relief-tea/
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