An East Indian plant of the genus Curcuma, of the Ginger family.
The root or rootstock of the Curcuma longa. It is externally grayish, but internally of a deep, lively yellow or saffron color, and has a slight aromatic smell, and a bitterish, slightly acrid taste. It is used for a dye, a medicine, a condiment, and a chemical test.
An anti-inflammatory, antibiotic and antioxidant. Important aid in helping to prevent and dissolve gallstones. Promtes digestion and assimilation and enhances blood circulation.
This is the root of a plant which is related to ginger and has a bitter flavor and an intense yellow-orange color. It is a staple ingredient of Indian cooking and is almost always used in curries.
Haldi Ingredient Name Alternate / Hindi Name(s) Ingredient Name Alternate / Hindi Name(s)
(TER-muh-rihk): The ground root of a plant related to ginger. It has a bitter, pungent flavor and an intense yellow orange color. It is used in curries and is what gives American mustard its bright yellow color.
Perennial herb of the ginger family. Demonstrated to have anti-inflammatory and antiarthritic activities. Used for dyspeptic conditions. Also used for skin diseases, fragrance and colorant.
(Curcuma longa) The ground rhizome of a plant in the ginger family. It is used both for coloring and for flavor. Store in a cool, dry place.
A popular Indian spice that is used widely for it aromatic and coloring properties.
widely cultivated tropical plant of India having yellow flowers and a large aromatic deep yellow rhizome; source of a condiment and a yellow dye
ground dried rhizome of the turmeric plant used as seasoning
An ingredient of Indian curries which is thought to have medicinal properties. It is derived from the root of the plant Curcuma longa which has spongy, orange bulbs and yellow, trumpet-shaped flowers. Turmeric is used in Ayurvedic medicine as a digestive aid.
A yellow spice with a warm and mellow flavor, turmeric is related to ginger. Turmeric is used in prepared mustard and curry powder, and it's a popular ingredient in Middle Eastern cooking. Recipe: Bread and Butter Pickles
yellow root with a peppery taste
A widely cultivated tropical plant of India with yellow flowers and an aromatic root. It is used as a yellow dye.
Haldi or huldi. A very important Indian spice, turmeric is a rhizome. The fresh root is used occasionally as a vegetable or in pickles. The ground spice is extensively used to give the familiar yellow colour to curries. Use sparingly or it can cause bitterness.
A bright yellow, bitter, flavorful spice commonly used in curry sauces.
The popular Indian yellow spice, 'Haladi' of the ginger family. The powdered root is used in a variety of vegetarian and non-vegetarian dishes.
Adds color to dishes; gives curry powder it's bright yellow color.
A spice from the root of a plant in the ginger family. It is believed to have anti-oxidant and anti-inflammatory qualities.
a native of the Southeast Asia, belongs to the same family as ginger and galangal. It has a bright orange yellow flesh with a strong, earthy smell and a slightly bitter taste. The flesh is responsible for the yellow color we associate with curry powder and it overpowers all other spices.
slightly bitter ocher-yellow powder ground from boiled and dried rhizome
Like its relative ginger, turmeric is a rhizome. Often replacing saffron for its coloring agents, turmeric is also a key ingredient in curry powders and adds a peppery, musky flavor to a dish.
a ginger like root which is dried to rock like hardness then ground
a bright, golden-colored powdered spice used in many Indian and Middle Eastern dishes.
Turmeric contains curcumin and an essential oil (turmerone, zingiberins). Curcumin increases the secretion of bile by stimulating the bile duct. Curcumin also protects the liver by detoxification, stimulating the gall bladder and scavenging free radicals. In conjunction with the adrenal glands, it inhibits both platelet aggregation and the enzymes which induce inflammatory prostaglandin. Curcumin may also help break down fats and reduce cholesterol.
This is a bitter-tasting spice which comes from the root of a plant related to ginger. it is used for its intense, bright yellow-orange color, dried and ground. It is the main ingredient in many curry powders. The fresh root is used in the same way as fresh ginger root. Store in a plastic bag in the refrigerator.
Derived from an East Indian herb. Turmeric is a yellow coloring agent with anti-inflammatory and antioxidant properties.
Fresh turmeric looks like a smaller, orange-hued and less bulbous version of ginger. It should be peeled before use, but needs to be handled with care — it stains everything it comes into contact with, including hands! Fresh turmeric is becoming increasingly available in Asian supermarkets, but if you can't find it, substitute 1 tablespoon of turmeric powder for every 30 g (1 oz) of fresh turmeric required.
Anticancer and anti-inflammatory.
East Indian perennial herb, Curcuma longa or turmeric, which produces curumin, a yellow to reddish-brown dyestuff used in Persian rugs.
A rhizome of the ginger family, it has large leaves...
As A Treatment"...Turmeric (curcumin) has been shown to have anti-inflammatory, antioxidant, cholesterol-lowering, platelet aggregation inhibition, hepatoprotective, carminative, and antimicrobial activities..."
Turmeric (Curcuma longa), also called tumeric or kunyit in some Asian countriesTurmeric is known by different names in different languages.
