Turmeric

Turmeric is a flowering plant, Curcuma longa (of the ginger family, the rhizomes of which are used in cooking. The plant is native to the Indian subcontinent and Southeast Asia that requires temperatures between 20 and 30 °C (68 and 86 °F) and a considerable amount of annual rainfall to thrive. Plants are gathered each year for their rhizomes, some for propagation in the following season and some for consumption. Turmeric is a must-have in all Indian dishes. One of the most active ingredients of turmeric is curcumin and clinical research proves that consuming it may reduce the possibility of cardiac attacks. It also has powerful anti-inflammatory effects and is a strong antioxidant. Besides, Turmeric helps in boosting brain functions and reverses the chances of diseases. Small studies also reveal significant benefits of turmeric for fighting depression. Turmeric helps in enhancing brain transmitters, such as serotonin and dopamine, and is also used for treating problems in the gall bladder, skin, and stomach. Curcumin is also fat soluble, which means it breaks down and dissolves in fat or oil. That is why it may be a good idea to take curcumin supplements with a meal that’s high in fat.