Here is another fascinating “spice” article from Malaysian Delacacies on Facebook. (If you look, Facebook does have some interesting posts. But only some.)

Turmeric is named as the ’Golden Spice of Life’.The botanical name is Curcuma longa, and the plant is a member of Zingiberaceae or ginger family. Turmeric has color similar to that of sunlight. Therefore, it is considered to be sacred in India as in ancient times such natural forces were believed to have supernatural powers. It is used in auspicious ceremonies and rituals.

Studies have shown that two teaspoons of turmeric contain 1.88 milligrams of iron, 0.08 milligrams of vitamin B, 0.96 grams of dietary fiber, 114.48 milligrams of potassium and 0.36 grams of manganese.

Turmeric is an essential spice in Indian cuisine. This warm and aromatic spice with bitter undertones is also used extensively in Southeast Asian and Middle-Eastern cuisines. In Indian cuisine turmeric is added to nearly every dish, be it non- vegetarian or vegetarian. Its bright yellow color imparts an orange yellow hue to curries. It is widely used in Moroccan cuisine to spice meat, particularly lamb, and vegetables. It is also used in spice blends in the Caribbean, North Africa, the Middle East, and Indonesia. Turmeric is also used to give a yellow color to some prepared mustards; it gives ballpark mustard its bright yellow color.

Listed above on the graphic, are the benefits of Turmeric. Left-Click to see enlarged.