Turmeric (Curcuma longa) is a staple spice in South Asian cuisines; it is appreciated for its warm, slightly peppery taste, for its intense yellow-ochre color and especially for its antioxidant and anti-inflammatory effects.

Uses: We can incorporate it in a multitude of recipes, either for its subtle taste or to give a beautiful ochre or yellow color, for this reason it is also called the saffron of the poor.

Always add it at the end of cooking.

Use it to color rice (paella) or quinoa, add it to wok vegetable stir-fries with coconut milk, chicken or vegetable broth, chicken noodle soup, Harira or vegetable soup, in marinades, also with baked goods, smoothies, golden milk (latte d'oro), fruit juices and herbal teas.

It is a spice used in curry (which gives it its beautiful yellow color). This plant comes from the rhizome of a large Asian perennial herb of the Zingiberaceae family (like ginger). It has multiple health benefits, but mainly anti-inflammatory properties, thanks to its active ingredient; curcumin. It is recommended to consume turmeric with a source of fat (vegetable or animal) to increase the absorption of its medicinal properties and ideally with a pinch of black pepper which contains piperine, a natural substance that can increase the bioavailability of curcumin by 2000%.

Storage: Store in a cool, dry and dark place, in a closed container protected from light.

Precautions: We recommend that you consult a qualified health care practitioner before using herbal products, especially if you are pregnant, breastfeeding or taking medication.