Turmeric is a spice that has its origins from Southeast Asia, from western India. Maharashtra, an Indian state has a town named Sangli, which is the largest trading centre for Turmeric. Botanical name for this herb is Curcuma longa L. However, it is known by varied names across the world, namely, Tumeric, Indian saffron, Haldee, Zirsood, and Terre-merite.

This plant belongs to the Zingiberaceae family and resembles the ginger plant since both of them form a part of the same plant family. That part of the Turmeric plant which is consumed by us is called a Rhizome, an underground stem cách sử dụng bột thông cống. These rhizomes are thick, plump with crooked off shoots which look like short fingers.

The turmeric plant grows by shooting up a cone like structure at the end of the stalk. This structure opens into a number of small pale yellow flowers. The plant can grow a yard tall and bears wide leave as compared to that of the ginger plant. These leaves are edible as well but are not consumed commonly.

For preparing of the Turmeric Powder, fingers and rhizomes are boiled separately for more than half an hour till bubbles and white colored fumes come out of them. They are then drained and dried in the sun for approximately 15days until they turn completely dry and hard. This dry turmeric is then cleaned and refined in a drum rotated by hand or by power to make the powder. While processing, care has to be taken to see to it that raw turmeric rhizomes retain their bright yellow color and the aroma, else the final product might not be appear fresh.

This supplement is yellow in color and has a strong aroma and flavor. It tastes a bit earthy and is slightly bitter. It is one of the most widely used spices, especially in the Indian culture. In India, it is used not only in cooking but for religious rituals as well. Apart from the Indian culture, Middle Eastern cooking makes extensive use of this powder. This spice is an essential ingredient in curry powder, vegetables, lamb, chicken, pickles, liqueurs, mustards, etc, giving them a yellowish tint. its strong yellow color when added to any food will dye it yellow.

The main ingredient of Turmeric is “curcumin”. The yellow color that exhibits is because of Cucumin. This Curcumin is said to have medicinal qualities that were used in ancient times. Even today, Indians use this herb as a medicine.

Few famous varieties of Turmeric are Local Haldi, China scented, Thodopuza, Red streaked, Alleppey. Amongst these, Alleppey is the most popular in American Markets. I has s got a deeper color and is even more flavorful.

If this supplement is not stored properly might loose its aroma and flavor quickly. This is the reason why it should be stored in airtight containers and kept away from sunlight. It would be best to store it in cool and dry place.

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