Turmeric is a member of the ginger family. It contains ascorbic acid, which is a good source of vitamin C. It is also very inexpensive and comes in a variety of sizes and flavors – it’s used as a tonic and a dressing for soups and curry and for food that comes in tubes or bags. It is also used to decorate and adorn foods and clothing. Saffron is from the same plant group but is much richer in vitamins and minerals. It is a green colored, fragrant, aromatic spice that has a long history of use in food culture, particularly in India. Saffron is an easy-to-digest spice and has a rich, rich aroma. It is considered the national dish of India, and it is used for cooking and decoration in various places worldwide.
When was turmeric found out about?
It was first mentioned in India in 1498 and its name was coined at the Ashoka Temple in Goa around the 6th century. There are multiple theories about the origin of turmeric and its history. It has been found to have some similarity to cumin or mustard seeds, a spice that has been in use in India for thousands of years. The spice, which contains cilium, has long been used primarily as a seasoning for meats, but also for some uses in curries and other dishes.
How does turmeric taste?
Because of its rich and aromatic scent, turmeric spices have been used to decorate foods and wearables for thousands of years. It can be used topically or sublingually to enhance texture. Turmeric spices are often added to some sauces and dips to emphasize flavors.
Does turmeric contain vitamin C?
Yes, turmeric contains ascorbic acid which, along with its other important vitamins, helps support health. It can also help combat free radicals associated with aging. It’s been used as a supplement in the treatment of rheumatism and joint pain for millennia.
Does turmeric have anti-biotics value?
While turmeric does contain anti-biotics like salicylic acid and asafoetida, turmeric contains very few naturally occurring anti-biotics like boron and phenols. Although some turmeric uses do use anti-biotics because of its high vitamin C content as well as because of its use for flavoring, turmeric should be viewed with caution, as turmeric can have a
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