Turmeric, Curcuma Longa, is a spice native to the Indian subcontinent and Southeast Asia. The turmeric rhyzomes are cleaned and dried, after which they are ground into deep-orange-yellow powder commonly used as a coloring and flavoring agent in many asian cuisine, specially for curries. It is a member of ginger root family and long used in Ayurvedic medicine to treat verious diseases. The main compound of turmeric, curcumin, has been shown in many studies and has been mantined about its amazing anti-inflamatory properties, anti-tumor/anti-cancer, and anti-oxidants effects.
Fresh turmeric was cleaned and then grated to form julienne shaped and then dried sun-sheded. This julienne shaped dried turmeric is specialized to brew in hot water as a tea. You will not over-dose while brewing and drinking it as tea whereas while drinking even half spoon of turmeric powder in hot water may over-dose you and may create side effects. There are many resources in internet to learn more about it.
- 2 grams (0.11 oz) for single serving (8 fl oz cup or Gaiwan)
- 3 grams (0.18 oz) for pot serving (16 fl oz pot)
- Boiling water
- 4 minutes
- Increase steeping time for multiple infusions.
- Brew on 3 grams on 4 fl oz water for 4 minutes to serve iced.