What is Curcumin in Turmeric & How It’s Beneficial for Your Health

What is Curcumin in Turmeric & How It’s Beneficial for Your Health

If you are looking for the Best Sellers in Curcumin Supplements then you are in the right place, we were getting a lot of questions about the use of turmeric and how curcumin helps you improve your health. Yes, curcumin is the naturally existing ingredient in turmeric that improves your health and has many more benefits in it. So today we will talk about some of the many benefits of turmeric and how you can use it in your daily life. Read the complete article below for interesting facts.

Medical Properties of Turmeric!

Turmeric is used as a medical ingredient especially in the Middle East. It has been used as a medical ingredient for more than a thousand years, and people around the world didn’t trust this concept at first until now when science has started to back up this idea of it being a medical treatment. Actually turmeric contains curcumin, a compound that anti-inflammatory. You can treat your injuries and your inflammations and swell by consuming turmeric powder. People usually drink this powder with milk for best results. But science has proven that turmeric has only 3% of curcumin so if you want to treat an inflammation completely than you can have direct supplements of curcumin.

Increases The Antioxidant Properties of Your Body!

Science has proven that you use turmeric in your daily lives, in your food and as direct intakes as supplements than you can save yourself from cancer and other chronic diseases. Turmeric has curcumin that allows the inflammation to reduce when it is damaging your tissues. Actually, inflammation is beneficial for your body if it comes and goes as a natural process, but if it is because of a foreign problem, an injury or any other acute or chronic disease then turmeric is the only natural ingredient that can help you treat it. Moreover, curcumin increases oxygen levels of your body, cleaning your blood vessels and making blood flow very easy. People who jog on a daily basis and are fond of extreme workouts must consume turmeric on a daily basis.

Increase in Growth Cells and Neurons!

Science has proven the regular use of turmeric can improve your health and growth as it helps your growth cells and tissues to mature and strengthen. Along with this, nervous receptors and neurons are increased by the use of turmeric and a person consuming turmeric daily can have a really good memory and reflex. An important fact is that curcumin in turmeric also helps you get rid of heart diseases and you can easily save yourself from heart attacks by consuming turmeric daily..

Cooking With Truffles

Truffles are the epitome of cuisine luxury, and you might have had them while eating at an expensive restaurant. Since they are so costly, you might feel tempted to believe that cooking with truffles must be an occult art that only chefs working in restaurants with Michelin stars truly know about.

But that’s not the truth. Cooking with truffles is pretty straightforward and simple. Of course, there are differences between cooking with fresh truffles and using preserved ones. The real challenge is how to make the peculiar taste of truffles work with other ingredients and shine in your dish.

The following advice will tell you all you need to know to cook with truffles. You might not become a critically-acclaimed chef overnight, but you will surely be able to try your hand at making some exquisite recipes.

1. Preserved truffles lose their aroma relatively fast

The chances are that you would most likely get preserved truffles and not fresh ones, which is why the first tip offered here refers to them. Preserved truffles come in containers that keep their flavor intact. However, after you open the container, they should be used within one hour and a half, or they will lose their specific taste. Also, make sure you have a truffle shaver around for easy prepping.

2. Don’t use more than 8-10 grams for each person at the table

Another thing you should know about truffles is that their flavor is strong, so you don’t want it to become overpowering. Count how many guests will sit at the table, and don’t use more than 8-10 grams of truffle for each one.

3. Truffles should spend as little time as possible in contact with other ingredients

Because of their volatile aroma, truffles don’t make a good home with other ingredients. That means that they are the last to be added, and overall prepping time should be short.

4. Preserved truffles don’t work with just anything

Another piece of advice you must remember is that truffles are not a good fit for just any dish. However, they can be used successfully for recipes that contain eggs, butter, or for béchamel sauce. As long as you keep these things in mind, you will be fine.

5. Never mix truffles with vinegar

Any acidic ingredients, such as vinegar, or lime juice, should be avoided, as they can ruin the delicate flavor of truffles. Don’t let eagerness get in the way when you’re cooking with truffles, as that could destroy any dish, not just one that contains such exotic ingredients.

6. Truffles are a finishing touch, not the base

You may see in movies how chefs add only a few shaves of truffle to a dish, and you think that’s only because truffles are so expensive, and restaurants would never hit their profit margin if they used too much. However, that’s not the case. Truffles are ideal for finishing touches, so too much of a good thing can turn into something bad rather quickly.

7. A few ideas for dishes that work with truffles

Risotto, pizza, and mashed potatoes are a few dishes that work like a charm with truffles. Just remember to apply the ‘less is more’ rule and enjoy your favorite recipes as you have never had them before.

8. Truffles come in more than one hundred varieties

You must know how rare truffles are. Growing on the roots of certain trees, and only under unique circumstances and due to a particular process, truffles are often compared to gold. But did you know that there are more than one hundred varieties of truffles in the world?

However, not all of them can be eaten, and that’s an important thing to know. People who harvest truffles know their trade, but you can’t wake up one day and decide to find your own truffles. The chances are you won’t find anything, but even if you did, you have no guarantee that you found one of the several edible varieties.

9. Truffles lose moisture and quality constantly

Truffles, even when fresh, don’t keep their quality and flavor for long. Usually, restaurants need to use them within a week, or they will lose most of their aroma. And it doesn’t happen all of a sudden. Truffles begin to lose moisture as soon as they are out of the ground, and with that, their quality drops.

Seeing how each gram of truffle costs around 100 dollars, that’s money being lost with each passing hour. Therefore, chefs know very well that they need to move fast.

10. Also, truffles love dry storage

Of course, preparing dishes with truffles only during their season is impossible, and that’s why methods of preservation and storage have been invented. Dry storage works best for truffles and keeps them as fresh as possible.

The 12 Spices That Will Instantly Make You A Better Cook

The 12 Spices That Will Instantly Make You A Better Cook

a variety of spices

Photo by C Colourin Public domain (CC by 2.0)
www.publicdomainpictures.net/en/view-image.php?image=212117&picture=food-kitchenspices-spoon-wood

We’ve compiled a list of 12 spices essential to creating unique and flavorful dishes and included some helpful advice for each herb or spice. In no particular order…

1. Ginger

Ginger products are made from dried or fresh ginger root (a rhizome, actually) and the mildly hot, bitingly sweet spice can be used in many ways, both in sweet and savoury dishes. Mix up a delicious ginger marinade for fish, chicken or vegetables. It’s a natural for stir fries and Asian dishes—soy sauce, garlic, and ginger are very happy together. Try adding crystallized ginger to chocolate or shortbread to make a dessert that’s both spicy and sweet. Enjoy ginger cookies, ginger-infused chicken, ginger beer, ginger candy or make a tea with honey to treat what ails you.

2. Cumin

Cumin comes from the dried seeds of an annual plant in the parsley family. Earthy, pungent and slightly nutty, cumin is a commonly used spice in Asian, Indian, Middle Eastern and Mexican cuisines. It is sold as either whole or ground. We suggest roasting cumin seeds to release its full flavour. Cumin enhances the flavour of many types of dishes is frequently included in curry powders. Use it to season chicken, beef, pork, sausages, soups, stews, eggs, beans, lentils, chickpeas, potatoes, couscous, chilli and more.

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3. Basil

Basil plants bear leaves that have a strong aroma that might remind you of mint and cloves. While the leaves’ fragrance is powerful, the taste is more subtle. It is used extensively in Italian and Thai cooking. Basil is rich, spicy and slightly peppery— a lovely culmination of flavors making it delightful to use fresh, dried or frozen. Basil is wonderfully versatile because the leaves can be eaten fresh or cooked. Fresh leaves add extra zing to salads and can double up as a garnish. It greatly enhances the taste of veal, chicken, fish or lamb. When used with mild vegetables such as cauliflower, potatoes, cabbage, squash, eggplant or zucchini, basil accentuates the taste factor. Soups, stews, sauces and marinades with basil add zip and zest.  Many cooks like to use basil in tomato dishes, especially Italian sauces; the two flavors complement one another where the sum is greater than the parts. Lemon basil is often used in chicken dishes and desserts.

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4. Bay Leaf

These aromatic, woodsy-tasting leaves are typically sold dried but if you have an opportunity to buy fresh or frozen, go for it. Choose leaves with a rich green color. Add whole bay leaves to soups, stews, and marinades and remove before serving. Bay leaf is often used to season long-cooking dishes like soups, stews, and braises, but it can also enhance the flavor of quicker-cooking dishes like rice, risotto or a pasta sauce. The key is to have at least a little liquid for the bay to infuse and heat to get the process going. Though bay leaf is used most widely in Mediterranean cooking, it has become an established seasoning in Indian, Middle Eastern and many European cuisines. It’s also one of the herbs used in a classic French bouquet garni.

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5. Turmeric

Tumeric is a spice native to Southeast India that comes from the rhizome of a plant in the ginger family. It is sometimes available fresh but is usually sold dried and ground in powder form. Turmeric has antioxidant properties and a host of many other health benefits. It boasts a peppery warm flavor. Its intense colour mimics that of saffron and is a great budget-friendly substitute when looking to achieve the rich yellow hue in any dish — be careful to not get it on your clothes! It’s a popular Indian spice, a must-have for giving curries a full-bodied flavor and in Malaysia cooks use it to flavor a popular chicken dish called kapitan. It is used in Sri Lanka’s Colombo powder. Turmeric is what colors American processed cheese, mustard, butter, yellow cake mix, popcorn and dozens of other products.

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6. Black Peppercorns

Black pepper is one of the most versatile and widely-used spices in the world. Available in several varieties, peppercorns are actually the dried berries of the pepper plant (piper nigrum), native to Asia. The same plant also produces white and green peppercorns. For the best flavor always choose whole peppercorns over pre-ground versions: the flavor of freshly ground or cracked pepper makes the small effort in preparation well worth it. Black pepper’s uses are almost endless, adding both heat and that extra bit of dimension to many dishes. Try coating meats with crushed peppercorns or add it to warm beverages such as chai tea. Add to fresh fruit for an extra kick or mix with other spices for a flavor-enhancing blend.

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7. Oregano

With a hearty, robust flavor, oregano is ideal in dishes that contain other equally strong or acidic ingredients, providing that this-is-Italian flavor for pizza or your favorite spaghetti and meatballs. It’s readily available both fresh and dried. Fresh oregano has a milder, more delicate flavor. The two most common types of oregano are Greek and Mexican. Mexican oregano looks similar to Mediterranean oregano, but Mexican has a stronger resinous and earthy flavor. (The plants are from different but closely related botanical families.) Mexican oregano has a stronger, more robust flavor.

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8. Mustard

Mustard seeds need to dry roast or fry and pop in hot oil to release their full potential. In stir fries, toss them in oil with finely minced aromatics like ginger and garlic or curry leaves. The seeds’ spiciness makes them choice additions to rubs and seasoning blends. When cooked in oil the taste of mustard seeds will remain subtle, adding a less pungent flavor to things like curry pastes, sauces, or stews.After toasting, mustard seeds mellow out and can be incorporated into a sauce or dressing to provide a nutty, earthy flavor as well as a bit of texture.They’re also used for pickling. There are three varieties of mustard seeds: yellow, brown and black — each can be used to make your own mustard condiment.

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9. Cinnamon

Super tasty and versatile, cinnamon is used in both sweet and savory dishes. The whole quills or cinnamon sticks can be added to stews, used to flavor curries, mulled wine, punches, added to stewing fruit and rice dishes (including rice pudding). It’s distinctive taste and aroma is enjoyed solo (think cinnamon rolls) and in combination with other warm spices like cloves, nutmeg, and allspice (in cakes, cookies and fruit crisps, breads, pies, puddings and more). In savory dishes, it may appear in soups, sauces, chutneys, curries, catsup, pickles, squash, potatoes, green beans, red beets, applesauce, vinegars, meat, fish and poultry glazes and marinades and grains. Try it in hot drinks like cider, mulled wine coffee, tea and cocoa too. Cinnamon is widely used in spice mixes for savory dishes in Asian, Middle Eastern and North African cuisines, for example in tagines.

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10. Rosemary

Rosemary has a piney aroma and a distinctive sharp flavor. It can be used fresh or dried. Rosemary is an incredibly powerful herb and can easily overwhelm a dish if you use too much. It’s best to start with the minimum called for in a recipe and work your way up to taste. Also, remember that the rosemary flavor will gain strength the longer a dish cooks, particularly those with a lot of liquid. Rosemary has a place in everything from meat and chicken, to vegetables, soups, baked goods, and even cocktails. It can go into a marinade or braise and get worked into a compound butter to melt over the finished dish. Rosemary is a natural accompaniment to lamb, its bracing flavor a perfect match for the inherent gaminess of lamb.

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11. Cardamom

Cardamom is an alluring spice with a seductive aroma. Its bright green pods conceal black pearls of flavor which liven up a wide array of dishes. It is a common ingredient in Indian spice mixtures such as curries, often blended with things like cumin, coriander, ginger, garlic and turmeric. Cardamom is also used extensively in the Middle East to flavor coffee and it often appears in Scandinavian breads, cookies, and other baked goods. Cardamon pairs well with fruits, either in sweet or savory recipes. Cardamon and orange, for example, in a glaze for meat, or cardamom and peach with baked pork, or a cardamom spiked apple sauce.

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12. Coriander seed

The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly citrus flavour totally different to fresh coriander leaves. They are commonly used in Indian cooking as well as featuring in Asian, Middle Eastern and Mediterranean dishes. Although the difference in flavor between ground and whole coriander is nuanced, the powder works best for incorporating flavor seamlessly into doughs and batters, while the texture of whole or gently cracked seeds complements meat rubs or condiments like gremolata or chutney. Coriander’s pleasant yet subtle flavor can enhance sweet and savory dishes of any origin, from yeasted doughs and cookies to sauerkraut and racks of lamb.

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