Originally from southern Asia, Curcuma Longa is a herbaceous plant whose rhizomes - its perennial underground stems - are dried and then ground to a powder to produce turmeric. This bright yellow spice is the main ingredient in curry, the famous spice mixture that is so popular in Indian cuisine. Once hailed for its food preservation properties, turmeric is now used for its unique taste in cooking, as well as a natural food colouring agent!
Prevention of several chronic diseases
Turmeric has long been recognized by traditional Indian medicine, especially for its natural anti-inflammatory properties as well as for its benefits to the digestive system. An increasing number of studies focused on the medicinal properties of the spice have recently identified curcumin, an antioxidant of the curcuminoid family, which is responsible for the distinctive yellow colour of turmeric.
The results are promising as to the virtues of curcumin consumption in relation to the prevention of several chronic diseases.
What's the best way to optimize its virtues?
In order to optimize the bioavailability of curcumin, its absorption rate by the body, it is often recommended to combine its consumption with pineapple or pepper! Surprising, isn't it?
Pepper's piperin and the bromelain contained in pineapple maximize the positive effects of this spice. Why not make the most of it and add a fruity or spicy touch to your snack this month, like in this recipe of Carrot and Pineapple bread?
Source: Alexandra Pépin, nutritionist/dietetician