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turmeric
Turmeric, a flowering plant belonging to the ginger family (Zingiberaceae), encompasses two notable varieties: the well-known Curcuma longa, commonly referred to as yellow turmeric, and Curcuma zedoaria, known as white turmeric.
Ingredient functions - Yellow turmeric, known for its vibrant color and earthy flavor, is widely used as a spice in culinary dishes, adding depth and warmth to cuisines around the world. Conversely, white turmeric, with its subtle taste and medicinal potential, is often utilized in traditional herbal remedies, prized for its purported anti-inflammatory and digestive properties. Together, these varieties of turmeric offer a spectrum of flavors and benefits, enriching both culinary delights and holistic health practices. Turmeric is a key ingredient in many culinary dishes, particularly in Indian cuisine, where it imparts a warm and slightly bitter flavor.
Concerns - Non-reproductive organ system toxicity (low) and Irritation (skin, eyes, or lungs) (low)
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