How to Make:
It is recommended to take 1 teaspoon 2-3 times a day (mixed in tea, drinks, food, etc.) for maximum benefit potential. The powder can be used in smoothies, turmeric tea, miso soup (or other vegetable soups), or added to any recipe for a little nutrition boost, such as salt and spice blends, sauces, salad dressings, cookies, muffins, breads, and anything else you can think of!
- White turmeric strain is one of the rarest types of turmeric and hard to grow
- The main oil compound is called zerumbone and makes up 80-90% of the oils, researched for anti-inflammatory, antioxidant, and more
- White turmeric compounds differ from other plants in the ginger family and contain no curcumin
- This turmeric is grown organically and powdered on site under organic standards of Japan
With its distinct yellow (not in this case, though!) color and delightful spicy flavor, turmeric is mainly known as the prominent spice in curries but can be used in a variety of both savory and sweet dishes due to its versatility.
- Because it is most commonly associated with Indian and Bangladeshi cuisines, some people are surprised to hear that a wide variety of turmeric is grown locally in Okinawa.
- In fact, Ukon (the Okinawan name for turmeric) has been used for centuries in its natural form and as a powder in food and teas or more recently in tablet form.