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In India, Turmeric (Curcuma longa) has been a traditional household item for centuries. The rhizomes are boiled, baked and ground into the fragrant, yellow-orange powder used as an ingredient in curry. Turmeric has also been used throughout history as a food preservative.
In the past decade, Turmeric's principle constituent, curcumin, has been extensively studied by Western researchers and scientists for its antioxidant activity. Researchers continue to study curcumin in relation to normal cell growth and normal brain function.