Curcuma

Origin
Eastern India, Southeastern Asia, and Australia.

Flavor
Dry, with a slight earth-like taste.

General benefits
Antioxidant, stimulates digestion, respiration and circulation, lowers lipid levels, anti-inflammatory, stimulates blood circulation.

Ayurvedic properties
Its flavor is bitter, astringent, hot and dry. Suitable for the three Dosas.

Culinary uses
It is an important ingredient in curries. Its yellow color comes from the curcumin. As a spice, it blends well with seafood, rice dishes, stews, eggs and spicy mustard sauces. Turmeric reduces the spiciness of pepper.