No Products in the Cart
Turmeric contains active compounds with powerful medicinal properties and these compounds are called curcuminoids, the most important of which is Curcumin. One study found that when even 2g of curcumin was ingested, its serum levels were very low. However, when 20mg piperine compound found in black pepper was added to curcumin the bioavailability increased by 2000%. Curcumin provides high levels of antioxidant protection – 13 times higher than Blueberries.
It offer numerous health benefits since they are powerful antioxidant, anti-inflammatory, antiseptic, anti-fungal, anti-bacterial agents.
Turmeric May Help Combat Alzheimer’s Disease and Inflammatory Conditions
Curcumin is capable of crossing your blood-brain barrier, which is one factor that has led researchers to investigate its potential as a neuroprotective agent for neurological disorders such as Parkinson’s and Alzheimer’s disease.
Another common condition that can benefit from curcumin’s anti-inflammatory activity is osteoarthritis. Research16 published in 2011 found that patients who added 200 mg of curcumin a day to their treatment plan had reduced pain and increased mobility.
Curcumin is non-toxic, and does not adversely affect healthy cells, suggesting it selectively targets cancer cells.
Turmeric-Carrot-Black Pepper Soup Recipe
Moroccan Carrot Soup
2 tablespoons butter
2 teaspoons turmeric
1 1/2 teaspoons cumin seeds
1 tablespoon honey
1 tablespoon fresh lemon juice
1/8 teaspoon allspice
1 cup chopped organic yellow onion
1 pound large organic carrots, cut in ½- inch dice (about 2 ⅔ cups)
2 1/2 cups low-sodium organic chicken stock or vegetable stock
2 minced garlic cloves (or more to taste)
Salt and fresh cracked black pepper (to taste)
1/2 cup sour cream, crème fraishe, or plain yogurt, optional for garnish
Melt butter in a large sauce pan over medium-high heat and add onion; saute for 2 minutes.
Mix in carrots and broth. Bring to boil.
Reduce heat, cover and simmer until carrots are very tender, about 20 minutes.
Stir cumin seeds in a small skillet over medium-high heat until fragrant, about 4 – 5 minutes.
Finely grind in a spice mill and remove soup from heat. Puree in batches in a blender until smooth.
Return to sauce pan. Whisk in honey, lemon juice and allspice.
Season with salt and pepper. Ladle soup into bowl.
Sprinkle with toasted cumin, or mix cumin and sour cream in a small bowl and dollop on top.