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Topic: Turmeric (Curcuma Longa) Nutrition Research Assignment
Cooking with different combinations of herbs and spices provide a complexity of flavors to a recipe that if not documented, can be difficult to replicated. (I know this because I have sometimes thrown together a meal with whatever herbs and spices I feel like adding and have had a wonderful result that I have never been able to duplicate again)
Anyone can add salt and butter to a dish and make it taste good, but getting the perfect flavor combination of herbs and spices takes practice and an experienced palate. The benefit of getting comfortable with cooking with herbs and spices is that reducing the salt and butter yeilds a healthier product.
Spices such as tumeric, curry, nutmeg and cinnamin can make a soup taste warm, earthy, and spicy. Adding fresh basil and parsley gives lasagna a pop of green color and contributes distinct flavors. Flavors contributed by herbs and spices satisfy the palate, but do herbs and spices contribute health benefits as well?
Choose any herb or spice and briefly explain it`s medicinal properties contributing to the overall nutrition of a meal (or dessert). Try to pick one that has not been picked.
please write about Tumeric!!!
Topic: Turmeric-Nutrition Student`s name Institution Date Turmeric (Curcuma longa) is a perennial plant a member of the Ginger family Zingaberaceae. The tubers when dried are ground into yellow powder with a bitter but sweet taste also has been extensively used in herbal remedies meant to treat diseases and maintain good health. Turmeric is a highly valuable herb in both Ayurvedic and ancient Chinese medicine because of its positive influence on the digestive system and the liver (Nasri et. al 2014). In nutritional basis, the herb is incorporated in foo