To steal anyone’s thunder for any caveats against the Ayurvedic cuisine that the food tastes like curry, I would like to give some food for thought. This article is about the taste of the food, not about its health aspects or other uses. In Sanskrit, taste is called Rasa.
Does this type of cuisine really always taste the same? Let's examine the whole thing step by step. What is important in a healthy and full-fledged Ayurvedic cuisine when it comes to taste?
Curcumin belongs to the family of ginger, and can be used in a versatile manner. Hence, consider it a prophylactic must-have ingredient for your kitchen. To effectively strengthen its bioavailability consume curcuma in combination with long pepper as recommendations go by literature.
In India, curcumin is well-known as means to stain both textiles and skin. It is also used against pesticides or as antiseptic agent. On top, multiple clinical studies have proven its effect against several forms of cancer. Cur cumin can also help to treat multiple other diseases like diabetes, and dermatosis. Please note, in order to treat a disease with curcumin consult your physician or a local Ayurvedic Doctor.
Have a look at a video about the effects of curcumin based on a scientific study from PhD Bharad B. Aggarwal, Professor for Cancer Medicine at the University of Texas MD Anderson Cancer Center in Houston, TX.
Professor Agrarwal Discusses Curcumin
I would like to draw your attention to a book by Dr. Bharad B. Aggarwal and Debora Yost: „Healing Spices“. It contains many tasty and easy to cook recipes.
A further study on the topic of turmeric and the healing effects can be found under the following link: