Journal of Agricultural Science and Botany

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Turmeric

Turmeric is a spice derived from the turmeric plant. It is widely used for food in Asia. turmeric is probably the main spice in curry. It has a moist, bitter taste and is mostly used in curry powders, mustards, butters and cheeses for flavouring or colour. But turmeric root is also commonly used to produce medicinal goods. It contains a yellow-colored chemical known as curcumin, sometimes used. Curmeric is widely used for pain and inflammatory disorders, such as osteoarthritis. This is used also for hay fever, insomnia, high cholesterol, a form of liver disease, and itching. Regarding heartburn, thought and memory skills, inflammatory bowel disease, stress, and many other conditions some people use turmeric, although there is no clear medical evidence to support these uses.

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