Turmeric and its compounds have been the subject of scientific studies and part of ayurvedic and holistic medicine for centuries.

 

It’s a deep, golden-orange color, a relative of ginger. It comes from the rhizome (root) of a native Asian plant.

Mary-Eve Brown, an oncology clinical dietitian/nutritionist at Johns Hopkins Medicine, explains that the active ingredient in turmeric is called curcumin. Curcumin is a compound (polyphenol) that contains both antioxidant and anti-inflammatory properties.

According to Brown, “Anyone who’s trying to manage inflammation could benefit from adding some turmeric to their foods.” She cites inflammatory conditions such as arthritis and other joint disorders, colitis, allergies and infections.”

Brown notes that, as with most other nutrients, it’s better to get curcumin in whole food form rather than to take turmeric supplements.

We agree! Our featured brew this week, Ginger Turmeric Honey, is exactly as you expect, with a balanced complexity of nourishing ginger and turmeric roots. Local honey adds a subtle sweetness, leaving a pleasantly smooth finish.