Description :
Traditional Ayurvedic herbalists have advised turmeric for thousands of years, and it has been utilised as a colouring and flavouring agent in South Asian cuisines for hundreds of years.
The roots of the plant known as turmeric (Curcuma longa), which is a member of the ginger family, contain a significant amount of a bioactive compound known as curcumin. Since ancient times, South Asian cuisine has made use of turmeric both as a colouring and flavouring agent, and traditional Ayurvedic herbalists have encouraged the use of turmeric for its medicinal properties for thousands of years. Curcumin, with all of its many biological functions, has been the subject of substantial research by contemporary scientists. This product might have natural colour variations throughout its run.
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