Both varieties are rich in antioxidants, but one is the clear winner when it comes to the concentration of curcumin, turmeric's strongest antioxidant.

More than just adding flavor, color and aroma to our food, spices tell a story. Take turmeric, for example, which was first used nearly 4,000 years ago in India before spreading through China, East ...

Turmeric, the golden-yellow spice from the rhizome of Curcuma longa, has long been valued for both its flavour and health benefits. Scientific research increasingly highlights its potent bioactive ...

Raw turmeric is the fresh, unprocessed form of turmeric root, widely known for its vibrant orange-yellow colour and earthy, slightly bitter taste. Unlike dried turmeric powder, raw turmeric retains ...