How to use turmeric as a potent cancer fighting food by: Kali Sinclair
Turmeric is a spice that comes from the Curcuma plant. If you want to purchase fresh turmeric, you may be able to find it at a farmer's market. If not, look for it online.
The rhizome (commonly called a root) looks a lot like ginger root with its brown peel, but it is bright orange to yellow inside. You can cut it up, grate it, juice it, crush it through a garlic press, and add it to almost anything (smoothies, beans, lentils, quinoa, meat, etc.)
Dried turmeric is a powder whose color ranges from orange to yellow. You can make your own turmeric powder by peeling, boiling, drying, and then grating fresh rhizomes, but consume fresh, uncooked turmeric to maximize its health benefits. When using it in recipes that require cooking, try adding some before the cooking process, and then grate some fresh turmeric on top of the meal before eating.
In recipes, one tablespoon of fresh turmeric is equivalent to one teaspoon of dried turmeric for taste.
Turmeric is one of the basic and best known ingredients in curry (which is a combination of spices) and is a commonly used spice in Indian and Asian cooking. It is delicious in salad dressings or heavily sprinkled on salads, and it is a welcome addition to vegetable dishes, dips, and sauces.
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