From the Zingiberaceae Family, Turmeric is known as an aromatic spice. Its use is recurrent in Asian gastronomy to give a touch of color and spicy flavor to dishes.
It has its origins in Southeast Asia
The phytochemical compounds, curcuminoids, that its orange rhizome presents, give it important medicinal properties, such as the reduction of inflammation caused by arthritis, the prevention of arteriosclerosis, hepatoprotective effects, respiratory and gastrointestinal disorders, skin conditions such as psoriasis or eczema, or cancer prevention and its antioxidant capacity.
Its most common consumption is in powder, or grated fresh, as a condiment for spoon dishes, such as stews or legumes, although it can also be consumed fresh by diluting it in water or juice.
Its conservation in fresh must be carried out in a cool, dry and dark place. Away from any heat source, or alternatively in the refrigerator covered with film.