Turmeric 101: A golden spice with many lives!

A big bold yellow colour and an earthy spicy kick to the curry
can only be given by 
a spice that has been a part of India
for centuries – Turmeric.

Originated in Asia over thousands of years ago, turmeric has been a part of ancient civilizations and finds its place in Ayurveda, Unani and Chinese medicine.

In earlier times, turmeric was used as a dye and was later recognized for its medicinal properties.

A part of the ginger family, turmeric is commonly used in Indian, Bangladeshi, Indonesian, Irani and Pakistani cuisine. Its medicinal properties have been used for long in Ayurveda to treat various diseases. However, it was only in the 20th century that this little golden spice started gaining prominence in the western world.

Today, turmeric has been widely accepted as a herb and a spice that has magic properties. Add a pinch to your curry and give it a bright and beautiful flavour, heat it up with milk and drink to cure all kinds of diseases, or simply use it as an antiseptic – this extraordinary herb holds many surprises. What’s more, this incredible herb has properties that makes it an excellent ingredient for glowing skin. From being used as a coloring agent to being employed for digestive, respiratory and circulatory systems, turmeric has come a long way. Arguably, this herb, even in its little form, is the most powerful spice.

But if you ask us, our favourite use of this little wonder is the flavour it adds to food.

At Box8, we believe in the magical powers of turmeric and love the earthy flavour that it adds to our curries. My mother always says that adding a touch of turmeric, or haldi, to food not only makes it taste heavenly but is also auspicious. Either way, that bright fragrant yellow colour in curry is sure to make everyone salivate and make it a delicious meal 😉

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