Turmeric for Skin

Turmeric is a common ingredient in Indian and Middle Eastern cuisine, commonly used as a substitute for saffron because of its similar flavor and ability to turn food a golden color. It can be add zest to any dish and is frequently used along with a number of other spices to create a curry flavor. Turmeric is also a commonly used ingredient in Chinese medicine, although there is little evidence that it has real medicinal use.

Turmeric (Curcuma longa) is revered around the world as "the spice of life" and it is frequently used in a wide range of products including perfume, cosmetics, dyes and essential oils. Thai, Indian and Persian cuisines use turmeric for color and flavor, especially in curries. India is the main exporter of turmeric and although there are approximately 70 varieties of Curcuma longa found around the world, Madras turmeric and Allepey turmeric are the most well-known. Ayurvedic and Chinese medicines use curcumin, the active ingredient in turmeric, to alleviate arthritis, depression, diabetes, stomach ailments and inflammation. Studies are finding that turmeric may even prevent certain types of cancer.

Instructions
Add turmeric, curry powder, cayenne pepper and ginger to a potato salad to give it a spicy and savory kick. Use about half a teaspoon of the turmeric and cayenne pepper and a teaspoon of the curry powder and ginger.

Use turmeric in any recipe for Worcestershire sauce to add some heat. Use about a half teaspoon to a teaspoon.
Throw some turmeric, along with cayenne pepper, onion and garlic powder and a couple of bouillon cubes, in with your rice and you'll get delicious yellow colored rice. For each cup of rice use 1/4 teaspoon of turmeric, a pinch of the cayenne pepper, 1/8 teaspoon of garlic pepper, 1/2 teaspoon of onion powder and 3 bouillon cubes.

Adding turmeric, along with spices like cayenne or chili powder, to a pickling recipe can make deliciously spicy pickles. Use about a tablespoon of the turmeric and about a quarter tablespoon of the cayenne or chili powder. Combine 1/2 teaspoon turmeric, 1 teaspoon cumin, 1 teaspoon ground coriander, 1 teaspoon chili powder and 1/2 teaspoon salt to make a quick curry powder that goes great with chicken or vegetables.

Common turmeric varieties
The most commonly produced turmeric, Curcuma longa, is referred to simply as turmeric or Indian saffron. The U.S. and Britain regularly import Madras turmeric to spice curries, pickles, mustard and other foodstuffs. Madras turmeric is grown in the Tamil Nadu region of India and it is bright yellow in color.

Another popular variety is Alleppey turmeric, also called Alleppey Finger turmeric; this variety comes from the Kerala region of India and it is preferred by cooks because the powdered form has a flavor that is most similar to fresh turmeric. The Alleppey root is dark in color due to high concentrations of curcumin.

Lesser known varieties
Lesser known varieties of turmeric are produced in different regions of India and are frequently named for the location where they are grown, such as Erode, Salem, Suvarna, Sudarshana, Suguna, Rajapore, Sangli, Nizamabad, Local Haldi, China-scented, Thodopuza, and Red-streaked turmeric varieties.

For More Information Please Visit : - Skin Specialist in delhi, cancer specialist in Delhi, Turmeric Uses