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Turmeric's warm aroma, bright color, and gingery/peppery taste are relied upon in cooking throughout Asia. It's best known as the spice that gives curry powder its distinctive color.
Turmeric has a peppery, warm and bitter flavor and a mild fragrance slightly reminiscent of orange and ginger, and while it is best known as one of the ingredients used to make curry, it also gives ballpark mustard its bright yellow color.
Turmeric comes from the root of the Curcuma longa plant and has a tough brown skin and a deep orange flesh. Turmeric has long been used as a powerful anti-inflammatory in both the Chinese and Indian systems of medicine.
Circumin is the active ingredient in the spice Tumeric, which has been considered a "holy powder" in India for centuries. Circumin imparts the bright gold color to turmeric and also serves as a yellow dye for textiles. But more importantly, the use of turmeric as medicine in the Indian culture goes back more than 5000 years.
Extensive research has shown circumin to be an effective antioxidant, antiviral, antibacterial, anifungal, anti-inflammatory and anti-cancer agent. That means it has enormous potential in combating malignant diseases and chronic illnesses, including diabetes, cancer and Alzheimer's disease.