Some of the best Indian food I’ve ever tasted was cooked in London. I always knew that the British loved Indian cuisine and that they once held governance over the country. But what I didn’t know was that curry was introduced to Indian cuisine by the Brits! (Just a little fun fact to chew on).
In traditional cultures that are thousands of years old, like India, there are deep traditions of cooking daily meals with medicinal roots and herbs. These herbs act as preventive measures for sustaining good health, and prevention is the cornerstone of India’s traditional Ayurvedic medicine.
Turmeric is one such medicinal root that has made its way into a vast number of Indian recipes. Aside from your standard Chicken or Goat curries, there is a whole list of Indian dishes that contain flavorful thermogenic ingredients like cardamom, coriander, ginger, cloves, chili and turmeric. Not only are the recipes tasty, the ones containing turmeric are especially healthful.
Research by Sarker et al. notes its powerful anti-inflammatory, anti-tumor and antioxidant properties. Moreover, the U.S. National Library of Medicine and the National Institutes of Health have this to say: “Laboratory and animal research has demonstrated anti-inflammatory, antioxidant, and anti-cancer properties of turmeric and its constituent curcumin.”