100 Pure Whole Dried Termeric Sticks Haldi sticks

Just a few grams of turmeric per day either in the form of powder, crushed root or fresh root can provide enough nutrients to help you keep away from anemia, neuritis, memory disorders and offer protection againstcancers, infectious diseases, high blood pressure, and strokes. Turmeric has been in use since antiquity for its anti-inflammatory (painkiller), carminative, anti-flatulent and anti-microbial properties. The herb contains health benefiting essential oils such as termerone, curlone, curumene, cineole, and p-cymene. Curcumin, a poly-phenolic compound, is the principal pigment that imparts deep orange color to the turmeric. In vitro as well as in laboratory animal studies have suggested that the curcumin may have anti-tumor, antioxidant, anti-arthritic, anti-amyloid, anti-ischemic, and anti-inflammatory properties. This popular herb contains no cholesterol; however, it is rich in anti-oxidants and dietary fiber, which helps to control blood LDL or "bad cholesterol" levels. It is very rich source of many essential vitamins such as pyridoxine (vitamin B6), choline, niacin, and riboflavin, etc. 100 g herb provides 1.80 mg or 138% of daily-recommended levels of pyridoxine. Pyridoxine is employed in the treatment of homocystinuria, sideroblastic anemia and radiation sickness. Niacin helps prevent "pellagra" or dermatitis. Fresh root contains very good levels of vitamin-C. 100 of root compose of 23.9 mg of this vitamin. Vitamin C is a water-soluble vitamin and a powerful natural anti-oxidant, which helps the body develop immunity against infectious agents, and remove harmful free oxygen radicals. Turmeric contains very good amounts of minerals like calcium, iron, potassium, manganese, copper, zinc, and magnesium. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase. Iron is an important co-factor for cytochrome oxidase enzymes at cellular level metabolisms and required for red blood cell (RBC's) productions. Culinary Uses • Turmeric is an indispensable spice, which imparts a musky flavour and yellow colour to curries. • Almost all Indian vegetable dishes use turmeric either separately or as part of the masala (spice mixture). • It is also used in recipes comprising rice, lentils and dry beans. • A small pinch of turmeric powder would is enough to add a pleasant orange-yellow hue to salad dressings. • As awareness about the ill effects of pesticides and fertilisers rises, people have started soaking and rinsing their vegetables and greens in water mixed with turmeric and salt, as it helps remove a lot of chemicals from the surface.