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Turmeric - Magic Food -In Your Plate

Anti - Cancer, Anti - Cardiovascular Diseases, Anti – Alzheimer's and ++.


Turmeric natural source of iron and manganese, turmeric is also recognized for its very strong antioxidant power, which makes it possible to avoid the appearance of certain cancers and cardiovascular diseases.

Several studies have also highlighted that in regions where it is consumed in large quantities, there are fewer cases of Alzheimer's disease and cholesterol.

Turmeric is a medicinal plant of the most powerful and well known. For millennia it is widely used in Ayurvedic Medicine and in Traditional Chinese Medicine, turmeric is a spice rich in vitamin C, iron and potassium. It is sometimes called "saffron of the Indies" because of its yellow color caused by a substance that contains its rhizome, curcumin. But the comparison stops there, its slightly bitter flavor being much more pungent than saffron.

Turmeric has 50 times more antioxidant effects than vitamin E, lined with an anti-inflammatory useful in arthritis, osteoarthritis and sprain. It is also good for the liver because it increases the secretion of bile and is used in many disorders of the stomach.

Epidemiological studies have shown that the incidence of colon cancer is significantly lower in Asian countries where large quantities of turmeric are consumed and it has also been observed that curcumin destroys cancer cells in the cervix.

More recently, researchers have looked at the preventive action of curcumin on Alzheimer's disease that would decrease the production of amyloid, a substance that forms characteristic deposits in the brain of people with this disease.

Although promising, curcumin remains to be studied in depth of all the benefits it can provide.

To date, it has been observed in cancer prevention: at the same age, Indians have eight times fewer lung cancers than Westerners, nine times less cancers of the colon, five times fewer breast cancers and up to ten times less kidney cancers. The difference may be due to their high consumption of turmeric, which is an average of 1.5 to 2 g of turmeric per day (equivalent to one-quarter to one-half teaspoon).

It also helps the body to fight stress and maintain the effectiveness of natural defenses.

Used for a very long time as an anti-inflammatory by Indian Ayurvedic medicine, there are no contraindications to the used. This is probably the most powerful natural anti-inflammatory identified to date.

Health Benefits

  • Antiseptic and antispasmodic;
  • Combats joint inflammation, osteoarthritis and arthritis;
  • Reduces the risk of cancer, especially skin cancer;
  • Facilitates digestion;
  • Prevents the formation of cataracts;
  • Prevents Alzheimer's disease;
  • Relieves arthritis pain;
  • Relieves diarrhea;
  • Worming (which causes the expulsion of worms parasitizing the intestines).


Turmeric has no side effects on humans.

A caution is nevertheless required in cases of gastric ulcer, as a study found that curcuminoids may have an irritating effect on the mucous membranes of the stomach in high doses.

In cooking

This spice, which also serves as a dye in India, is used in the preparation of several curries (masala), and will give color and scent to your soups, rice and meat stews.

Beware, however, of your counters, utensils, etc... the turmeric can leave a yellowish task.

The turmeric powder has a very particular taste, but also very little pronounced. You have to use a lot before you really taste it. In small quantities, it will therefore serve as a natural food coloring. It can be used :

  • In pastry: to give a nice appetizing color to muffins, cakes, pancakes, ice creams and sherbets, etc.
  • In curries of all kinds.
  • In legume dishes: lentils, beans, etc.
  • In rice, with vegetables, meat or chicken.
  • In marinades for grilled meat and fish.
  • In vegetable stir-fry, seafood (especially with shrimp and scallops).
  • In soups and pottage.
  • In tajines and other oriental-inspired stews.
  • Simply sprinkled on fish or meat before pan cooked.

Purchase and conservation

It is better to buy turmeric in small quantities because its beneficial properties are altered over time.

The darker the shade of the powder, the better the quality of turmeric.

You will buy it in powder, because root similar to ginger (it should then boil it, then make it dry before using it), but if you prefer here how to proceed :

The preparation of the powder consists in blanching the rhizomes for 1 to 3 minutes (to remove any fungi and molds, to eliminate bad odors and bad tastes, to eliminate air from rhizomes in order to avoid oxidation during storage ), dry them in the sun for 10 to 15 days (or in a dryer at 65 ° C), then grind them.

Source :


Turmeric should be stored in an airtight container, protected from heat and light.

If you have a large amount, it is possible to keep it in the refrigerator, packed in an airtight bag and then wrapped in 2-3 layers of foil (to make sure the spice will not taste like the freezer.)

Use and dosage of turmeric

Turmeric alone is very badly absorbed by the body not passing through the intestinal barrier, so it is necessary to add some black pepper. Another important point to know about turmeric is that it must also be solubilized in an oil (preferably olive oil). In practice, it is recommended to add turmeric in sauces, vinaigrettes and other cooked dishes (soups, vegetables, rice, pasta ...).

To know : add half a teaspoon of turmeric every day to your meals, not to mention pepper (black pepper). The recommended daily consumption of turmeric can vary between 1.5 and 3 g, or about the equivalent of a teaspoon.

In prime : turmeric prevents the accumulation of fat and accelerates the sugar removal process. Once it stimulates digestion (about 2 to 3 months after adding turmeric to its daily diet), the fats and sugars will be more soluble, so evacuated faster.

Recipes containing Turmeric :

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