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The Asian root spice needs no introduction. The rhizomes of the plant are gathered and then dried in ovens, before they are ground to make turmeric powder.
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A number of home remedies have turmeric as an ingredient. Turmeric has a number of health benefits, including cooling the body, improving digestion and immunity.
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Turmeric's benefits are credited to compounds called curcuminoids that enhance its antioxidant properties. Turmeric also has 34 essential oils.
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Mostly, turmeric is cooked at high temperatures or fermented in pickles. But are we destroying its benefits? Here's what experts say.
As per a study by the Central Food Technological Research Institute, Mysore, boiling and pressure-cooking turmeric may lead to a loss of the curcumin compound.
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After cooking turmeric in three ways, about 27 to 53% of curcumin was lost due to heat. Maximum loss of curcumin was observed during pressure cooking.
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However, experts advise cooking turmeric. "Curcumin becomes more bioavailable when the compound is subjected to heat," says Nutritionist Rupali Dutta.
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Cooking turmeric for 5-10 minutes in any oil enhances its absorption by the body. Nutritionist Shilpa Arora also suggests adding turmeric to dals and curries.
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Cooking turmeric for short durations may actually increase its health benefits. You can also get creative with it and add it to soups, salads, smoothies and milkshakes!
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For More Turmeric Benefits
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