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A major component of curry spices – turmeric (curcuma longa) – is used in Chinese and Indian medicine for thousands of years to mitigate disease states, ranging from flatulence to irregular menstruation.
In western countries is now recognized as an effective anti-inflammatory agent and a cure for cancer.
It is grown in China, Indonesia and India.
The active component of turmeric is kurkumim, the orange-colored oil, that has beneficial effects on many diseases. In addition to serving as a spice, turmeric is also used for preserving and coloring butter, cheese and other dairy products.
The most frequent use
Turmeric reduces cholesterol and reduces the tendency to thrombosis, reduces inflammation in joints, particularly in the shoulders, knees and elbows, calms inflammation and pain in rheumatoid arthritis. It also helps in preventing cancer, especially colon cancer.