Turmeric
Turmeric is a flowering plant, Curcuma longa of the ginger family, Zingiberaceae, the roots of which are used in cooking. The plant is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast Asia.
Benefits
Reduces inflammation
Increases antioxidant capacity of the body
May improve brain function
Supports joint health
May lower risk of heart disease
The Science & Wisdom Behind Turmeric
Scientific Evidence
Turmeric contains curcumin, a compound with powerful anti-inflammatory effects and a strong antioxidant. However, curcumin is poorly absorbed unless consumed with black pepper containing piperine.
Traditional Use
Turmeric has been used in Ayurvedic medicine for thousands of years for conditions ranging from respiratory problems to wound healing and joint pain.
Anecdotal Reports
Many arthritis patients report reduced joint pain and improved mobility when supplementing with turmeric and black pepper combinations.
How to Use Turmeric
General Usage
Turmeric can be used in cooking, consumed as golden milk, taken as a supplement, or applied topically.
Common Uses For:
Recipe
Golden Milk: Warm 1 cup of milk of choice, add 1 teaspoon turmeric powder, a pinch of black pepper, honey to taste, and optionally cinnamon, ginger, and coconut oil.
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