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Turmeric

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  • Turmeric Capsules and Powder @ Herbosophy
  • Turmeric capsules label
  • Turmeric Loose Powder
Organic
$17.42

 Product Details

  • 100 Capsules ~turmic-pwd.gif
  • 600mg per capsule ~
  • 2 Capsules per serving ~
  • 50 servings ~
  • 100% Organic Dried Curcuma longa Root ~
  • No other ingredients of any kind ~
  • Freshly encapsulated when you order ~

Serving Suggestion

Serving size: 2 Capsules.
Take one to two servings with meals.

Warning: If you are pregnant, nursing, have any health condition or are taking any medications, it is recommended that you consult your health care practitioner before using herbs, including culinary herbs. KEEP OUT OF REACH OF CHILDREN. Store in a cool, dry place. Do not take this product if the safety seal on the bottle is broken.

Nutritional profile

  • One teaspoon ground turmeric has 8 calories. It provides 0.2 g protein, 0.2 g fat, 1.4 g carbohydrates, 4 mg calcium, 0.9 mg iron and 0.6 mg vitamin C

Common Names: 

Indian saffron; Indian Yellow Root; curcuma, Safran des Indes, Terre-mérite, Souchet des Indes (French); Kurkuma, Curcuma, Indischer Safran, Gelbwurz, Gelbwurzel (German); Curcuma (Italian); Ukon (Japanese); Klacze kurkumy (Polish); Açafrão da India, Curcuma (Portuguese); Haldi (Punjabi); Zholty imbir (Russian); Haldi (Hindi); curcuma, Azafrán arabe (Spanish); wong geung, Yu chin, Yu jin, Jiang huang (Chinese); kunjit, kunyit, Daun kunyitleaves (Indonesian); kamin (Thai); Gurkemeje (Danish); Geelwortel, Kurkuma (Dutch); kanghwang (Korean); kyoo (Japanese); Ird (Amharic); Kurkum (Arabic); Halodhi (Assami); Halud (Bengali); Hsanwen, Sa nwin, Sanae (Burmese); Harilik kurkuma (Estonian); Keltajuuri (Finnish); Kha min (Thai); Zerdeçal (Turkish); Haladi (Urdu); Cu nghe (fresh), Bot nghe (dried and ground) (Vietnamese)

Background

  • In some languages, the names of turmeric just mean “yellow root”. English (turmeric) derives from the French terre-mérite meaning “meritorious earth” probably because ground turmeric resembles mineral pigments (ocher). Turmeric was used in Biblical times as a perfume as well as a spice. The earliest record of turmeric comes from an ancient Assyrian herbal in about 600 BC. Some say it came into use in the West through the sunworshippers of Persia when their supply of saffron ran out. Turmeric held a place of honor in India’s traditional Ayurvedic medicine. A symbol of prosperity, it was considered a cleansing herb for the whole body.
  • In the 1870s, chemists discovered turmeric’s orange-yellow root powder turned reddish brown when exposed to alkaline chemicals This discovery led to the development of “turmeric paper,” thin strips of tissue brushed with a decoction of turmeric, then dried. During the late 19th century, turmeric paper was used in laboratories around the world to test for alkalinity. Eventually, it was replaced by litmus paper. In the Middles Ages it was called “Indian or Eastern saffron”.
  • The shepherds of Nepal cook their rice in turmeric. Before they set out to herd their sheep high in the mountains, they daub the turmeric paste upon the chakra between their eyebrows. It is believed that this will provide blessings, success and protection when driving their sheep on long, perilous journeys through the mountain path.
  • In Indonesia, rice dyed with turmeric has traditionally formed part of the wedding ritual feast, and it was the custom for the bride and groom to tinge their arms with the coloring also. In the same country, it was traditionally smeared on the abdomen of women after childbirth and applied as an ointment to the cut cord of the baby, both for healing and as a protection against evil spirits.
  • In India they say that the external application of turmeric suppresses the unwelcome growth of hair on female skin. In parts of Asia turmeric water is used as a cosmetic, to lend a golden glow to the complexion. It was once widely used as a body paint. In India, they also believe that sometimes tree spirits leave their homes and enter into human beings, in which case they have to be exorcised. The exorcist detects the presence of the spirit by lighting a piece of turmeric root, because no ghost can stand the smell of burnt turmeric.

 Product Reviews

Showing reviews 1-20 of 41 | Next

  1. Good result!

    Posted by Emm on 3rd May 2014

    We purchased the turmeric capsules, along with some others, and have had some great results. Knowing that these are fresh and made up when ordered helps to reassure us that we are getting a quality product. Many thanks.


  2. Good anti-inflammatory

    Posted by Unknown on 2nd May 2014

    Great advice/feedback, shipping and above all, RESULTS!

    I take this to help me continue to train and compete in long distance triathlons. Thanks Jorge!!


  3. excellent quality

    Posted by Unknown on 26th Mar 2014

    This by far the best product, service and delivery I've had from any business.
    Health benefits, I could talk about for ages so I won't bore you.
    It's great


  4. Arthritis

    Posted by Linda on 20th Mar 2014

    I have been taking the tumeric along with ginger capsules for my knees. I have stage three arthritis in both knees and have had three operations on my left knee and one on my right. The last operation I had to total non weight bear so my right knee has taken all my body weight. At this stage my right knee is holding up and the only thing I can put it down to is the ginger and tumeric. I will continue to take this product as I haven't taken anything els and have seen a great improvement. Thanks for a efficient service and a great product many thanks.


  5. It's helpful

    Posted by Jozmaye Benn on 5th Mar 2014

    Dont know whether it is coincidence but I guess it may be not.coz, I had severe nerve pain on my right hand, so I took 4 capsules a day for 2 months.. it's magic..my hand can function back..also have been taking turmeric capsule for over a year for my endo..though it's not cured my endo problem but it seems turmeric helps me in managing the pain due to its anti inflammatory effect..good stuff!


  6. Awesome stuff :)

    Posted by Rachel C on 10th Feb 2014

    I take turmeric for my joints and also to help with my aggravated nerve pain, so far it really has helped and I am confident to continue taking this product rather than over the counter medications :-)


  7. Tumeric relieves 80 year old aching joints

    Posted by Sharon Fraser on 3rd Dec 2013

    I ordered the Tumeric for my active 80 year old mother-in-law (MIL) as she had tried another brand of supplement and found relief for her chronic bunions and aching joints but had decided to discontinue due to lack of availability in her regional area and costly pricing - I assured her we could find something as good if not better and affordable - Thank you; Herbosophy Tumeric has exceeded my promise and relieved a doubting MIL aching joints. We will return for all our supplements from Herbosophy and will be telling all in our network.


  8. RELIEF FROM BACK PAIN

    Posted by Ray Taylor on 3rd Nov 2013

    after many years of cronic back pain & spending thousands of dollars to try to attain relief i am extremely glad i have discovered Tumerick.No more back pain & my general health has never been better.I have now got my wife[who rarely will take any kind of medication] takeing Tumerick also


  9. Hoping to reduce frequency of lung infections

    Posted by Donald Ferguson on 29th Oct 2013

    Turmeric has a great reputation. So I am using it; in the hope that it might reduce the frequency of lung infections caused by the homophyallus bacteria. I have been told that perhaps 50% of people "carry" the homophyallus bacteria. Herbosophy seems to me; to be a very professional organisation. I do a lot of swimming in public pools; and hence decided to find a reputable supplier of turmeric.


  10. For reducing skin damage during radiation therapy

    Posted by Unknown on 20th Oct 2013

    Best product, fast delivery, will definitely be ordering some more soon..


  11. Good for inflammation

    Posted by Margie Nielsen on 13th Oct 2013

    I haven't been taking this brand for long but I've had no reaction so that's a good thing. I know how good turmeric is for my health & this is a good & inexpensive way to take it.
    I have joint pain in my knee on & off especially if I walk a lot. I think I would be in more pain without them.
    Excellent service & very quick delivery.


  12. FANTASTIC IS NOT A GOOD ENOUGH WORD

    Posted by jeanette spiers on 3rd Oct 2013


    MY DAUGHTER ADVISED ME TO GET THEM FROM YOU AS SHE WAS ADVISED BY A RHUMATOLOGIST ..I AM ON MY SECOND BOTTLE --USED TO TAKE 6 PANADOL OSTIO A DAY FOR SOME RELIEF--NOW MAY BE 2 IN FEW DAYS APART..I ALSO HAVE KHRILL WITH GLUCOSEMINE IN THEM..WE ARE BOTH NEARLY PAIN FREE --BUY THEM FROM YOU AND RECOMMENDING LIKE CRAZY


  13. Capsules too large and difficult to swallow

    Posted by Tracy Graham on 18th Sep 2013

    I would rather the ingredients be compressed into a smaller tablet form to make it easier to swallow as I have great difficulty in this area. Otherwise I am sure this is a good quality product.


  14. Excellent!

    Posted by Julie on 26th Aug 2013

    Happy to have found HERBOSOPHY!
    I have now been taking the Turmeric for over one month...and feeling great!
    Thanks for the excellent service!


  15. Feel alive again - recommended by my mother

    Posted by BW on 18th Aug 2013

    Great product, reduced my joint pain
    Within the first few days. A great herb
    I have recommended it to all my family
    and friends.Quick delivery.


  16. Reduced pain

    Posted by Unknown on 10th Aug 2013

    I have been using Turmeric capsules for a few months now and believe that it is helping ease the pain that I've had in the past with Arthritis.


  17. Very effective

    Posted by Unknown on 4th Aug 2013

    Best joint pain relief I have tried. If I miss a day I know it.


  18. Recommended by my Rheumatologist

    Posted by BM on 20th Jun 2013

    Turmeric capsules has been effective in reducing rheumatoid arthritis inflammation in my wrists, so reducing soreness. Known in Indian medicine for centuries and tested as being effective in western medicine.
    Happy client.


  19. Great Product at a Reasonable Price and super fast delivery

    Posted by Sara Maclean on 6th Jun 2013

    Got exactly what I wanted , fresh encapsulated Turmeric at a good price. I would definately use Herbosophy again!


  20. Efficacy I'm not sure of yet, but it tastes very good.

    Posted by Unknown on 19th May 2013

    Efficacy I'm not sure of yet, but it tastes very good.


Showing reviews 1-20 of 41 | Next

 Similar Herbs by Flavour Property

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 Recipes

 Crisp Fried Eggplants
1 tsp turmeric
1 tsp cayenne powder
1 tsp coriander powder
1 tsp cumin powder
salt
4 Tbsp semolina
2 large eggplants
corn oil for frying
Mix together the spices, salt and
semolina. Then cut the eggplants into discs, ¼
inch thick. Heat a little oil in a skillet. Coat
each disc with the spiced semolina and sauté in
hot oil, turning over until both sides are crisp
and golden. Remove with a slotted spoon and
drain on a paper towel. Serve immediately.
Discs tend to become soggy when cold so do
not sauté in advance. (The Indian Spice
Kitchen)

Spiced Potatoes and Carrots
1 lb potatoes, diced and parboiled
1 lb carrots, diced and parboiled
1 tsp cumin seeds
1 tsp ground coriander
½ tsp turmeric
1 little lemon juice
1 Tbsp fresh cilantro, chopped
oil
salt
Heat the oil and put in the cumin seeds.
Stir these round for a few seconds before
quickly adding the potatoes, stirring as you do
so. Now add the ground coriander and turmeric
and cook on a medium heat for 3 minutes or so,
stirring continuously. Put in the carrots and salt
at this point, and turn down the heat to low.
Give the mixture a good stir and then cover and
cook for 10-15 minutes. Check that the
potatoes and carrots are cooked and then
squeeze on some lemon juice. Served
garnished with the cilantro leaves. (The Spices
of Life)

Cold Spiced Chicken
3 T plain yogurt
½ tsp garam masala
½ tsp ground turmeric
salt
6 chicken breasts, skinned
2 ½ cups chicken stock
4 green cardamoms
1 curry leaf or bay leaf
Sauce
1 oz butter
1 T gram flour
½ T plain flour
½ tsp garam masala
½ tsp ground turmeric
2 cups reserved chicken stock
½ tsp ground mace
¼ tsp ground cardamom
¼ cup heavy cream or thick yogurt
Blend together the yogurt, garam masala,
turmeric and salt to taste. Rub the chicken
breasts with the mixture and marinate for 1
hour. Heat the stock with the cardamoms and
curry leaf. Put in the chicken breasts and
simmer for 15-20 minutes or until tender. Lift
out the chicken and transfer to a serving dish.
Strain and reserve the stock. Leave to cool
while making the sauce. Melt the butter in a
pan and stir in the flours until smooth. Add the
garam masala, turmeric and a little salt, then
whisk in the reserved stock. Bring to the boil
and simmer for 15 minutes, stirring
occasionally. Stir in the mace, cardamom and
cream or yogurt. Spoon over the chicken and
chill before serving. (The Complete Book of
Spices, Jill Norman, Dorling Kindersley, 1990)

Classic Indian Curry Powder
6 dried red New Mexican chiles, seeds and
stems removed, or 4 small hot dried red chiles,
such as piquant seeds and stems removed
¼ cup cumin seeds
¼ cup coriander seeds
2 Tbsp whole black peppercorns
1 Tbsp mustard seeds
1 tsp cardamom seeds
1 tsp whole cloves
1 tsp fenugreek seeds
1 Tbsp ground turmeric
1 Tbsp dried powdered curry leaves
Preheat the oven to 250 degrees. Place
the chiles, cumin and coriander seeds,
peppercorns, mustard and cardamom seeds,
cloves, and fenugreek seeds in a baking pan
and place in the oven. Roast for 15 minutes,
taking care that none of the spices burn. Grind
these spices in a spice mill to a fine powder.
Mix the ground spices with the turmeric and
the curry leaves and seal in an airtight jar. (A
World of Curries, Dave Dewitt & Arthur Pais,
Little Brown)

Golden New-Potato Salad
1 ¾ lbs new potatoes (about 12), scrubbed
½ tsp whole cumin seeds
2 tsp ground turmeric
½ tsp yellow or brown mustard seeds
1/3 cup plain nonfat yogurt
1/3 cup low-fat mayonnaise
¼ cup fresh lemon juice
1½ Tbsp snipped chives
Kosher salt and freshly ground pepper
2 celery stalks, diced
1 medium bell pepper, seeded and diced
1 small red onion, peeled and diced
Put potatoes in a large pot, and cover
them with cold water. Cover the pot and bring
it to a boil over high heat. Reduce the heat to a
high simmer, and cook, uncovered, until the
potatoes are easily pierced with the tip of a
knife, but not mushy, 20-30 minutes. Drain
and set aside to cool. Heat a dry skillet over
high heat for 30 seconds. Add the cumin,
turmeric, and mustard seeds, and reduce the
heat to medium. Toast, shaking the pan and
moving it on and off the heat as necessary to
prevent scorching, until the spices are aromatic,
3-5 minutes. Transfer to a spice mill, and grind
into a fine powder. In a medium bowl.,
combine the yogurt, mayonnaise, lemon juice
and chives. Stir in the ground spices, and salt
and pepper to taste. Put the potatoes in a large
bowl, cutting any large ones in halves or
quarters. Add the celery, bell pepper, onion,
and dressing. Toss gently so that potatoes
don’t fall apart until all the ingredients are well
combined. Cover and chill for at least an hour
for the flavors to combine. The salad may be
made a day ahead. (Tonics)

Monkfish sofrito
2 Tbsp sunflower oil
1 clove garlic, minced
juice of 1 lemon
1/2 tsp turmeric
a cardamom pod, cracked
6 Tbsp fish stock or water
salt and pepper to taste
1½ lb monkfish, cut into four pieces
parsley or coriander leaves to garnish
Heat the oil in a pan large enough to
hold the fish in a single layer. Add the garlic,
lemon juice, turmeric, cardamom, stock and
seasoning. Slowly bring to boil. Add the fish
pieces, cover and cook gently for 10-15
minutes or until the fish is cooked, turning the
pieces frequently and adding a little water if the
liquid evaporates. Transfer the fish to a
warmed serving dish, pour over the sauce and
sprinkle with chopped parsley or coriander.
(The MacMillan Encyclopedia of Spices and
Natural Flavorings)

Kedgeree
1 medium onion, finely chopped
2 Tbsp oil
1 tsp turmeric
1½ tsp Garam Masala
6 oz long-grain rice
1 pt fish stock or water
10 oz cooked smoked fish, roughly flaked
salt and white pepper
2 oz butter, melted
2 hard-boiled eggs, roughly chopped
fresh parsley, chopped
Fry the onion in the oil until it begins to
brown. Add the spices and rice and cook for a
minute more, stirring well to coat the grains.
Pour in the stock or water, bring to the boil and
simmer, covered, for 20 minutes or so, until all
the water is absorbed and the rice is al dente.
Add the fish and season. To serve, stir in the
melted butter and chopped eggs over a
moderate heat for a minute or two, correct
seasoning and sprinkle with parsley. (The Hot
and Spicy Cookbook)

Krupnikas (Liqueur)
2 rhizomes dried ginger
2 rhizomes dried turmeric
1 Tbsp caraway seeds
10 whole cloves
10 whole allspice
3 sticks cinnamon
1 vanilla bean
10 cardamom pods
½ whole nutmeg
rind from one fresh orange
rind from one fresh lemon
pinch of saffron
4 cups water
2 lbs honey
1 quart 190-proof alcohol
Crack rhizomes of ginger and turmeric
with a kitchen mallet or other heavy object.
Add with the rest of the spices to the 4 cups of
water and bring to a boil in a saucepan. Turn
the heat to low and simmer, uncovered, for
about an hour. It should be reduced by half.
Turn off the heat and allow to steep while you
prepare the honey. In another large heavy
saucepan bring the honey slowly to a boil while
skimming off the foam. Strain the spice water
into the honey and remove from the heat.
Slowly stir in the alcohol. Bottle and allow to
age six months. (Ginger: East to West)

Gobi Dum (Cauliflower)
2 lb cauliflower
5 Tbsp ghee, mustard oil or any other cooking
oil
1 pinch of asafetida
1 tsp cumin seeds
salt to taste
½ tsp chili powder
1 inch piece fresh root ginger, peeled and cut
into slivers
½ tsp ground turmeric
1 ½ tsp ground coriander
½ tsp garam masala
1 Tbsp lemon juice
2 Tbsp natural yogurt
2 Tbsp fresh coriander leaves, finely chopped
Wash and cut the cauliflower into small
florets with long, thin stems. Heat the ghee or
oil in a wok or a non-stick frying pan. If using
mustard oil, heat to smoking point, then reduce
the heat. This takes away the pungency and
gives the oil a sweet flavor. Add the asafetida
and cumin seeds. Fry for 20 seconds and then
add the cauliflower florets and cover tightly
and leave for 1-2 minutes. Remove the lid and
stir-fry again for 1-2 minutes. Cover tightly
and leave on a medium heat for a further 1-2
minutes. The cauliflower should now have a
brownish appearance. Repeat this process until
the cauliflower is a golden brown, taking care
not to burn it. Lower the heat, add the salt, chili
powder, ginger, turmeric, coriander, garam
masala, lemon juice and yogurt, if used. Mix
well, cover tightly and cook on a low heat until
the cauliflower is tender, about 10-15 minutes.
Serve sprinkled with the fresh coriander. (A
Taste of Kashmir)

Roast Turkey
9 lb turkey
1 green pepper, finely chopped
2 tsp ginger
2 onions, finely chopped
2 cups half-cooked brown rice
2 Tbsp vinegar
2 tsp turmeric
2 tsp black pepper
2 tsp garam masala
Preheat oven to 325F. Wash the turkey
and remove its skin. For the stuffing, mix
together the green pepper, ginger, onions, and
rice, 1/2 tsp vinegar and pack it into the bird.
Prepare a paste of turmeric, black pepper,
garam masala and the rest of the vinegar. Rub
it onto the bird. Cover with foil and bake in the
oven for 20 minutes for each pound. Baste
frequently with butter and the turkey's own fat.
Remove the foil to brown the turkey 20
minutes before taking it out of the oven.
(Creative Cooking with Spices)

 

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