Traditionally known as Indian saffron, due to its bright mustard yellow colour, turmeric has a warm but slightly bitter flavour. It’s a very mild spice, meaning you can use it in a variety of different dishes, including Western meals, as, if used correctly it will not overpower the flavour.
Turmeric, a natural source of Curcumin, is a plant native to South East Asia. It is a member of the ginger family, and often used as a spice for cooking. Curcumin also gives Turmeric its distinctive colour.
Modern research has shown that curcumin, considered the most active of the three curcuminoids in turmeric, is a powerful free radical scavenger.* It also supports a balanced immune system, a balanced response to environmental stressors, and possesses neuroprotective attributes.