Turmeric: heat-creating spice for fat-burning and coloring agent
Turmeric is a sterile plant and does not produce seeds. and also it is a thermogenic (literally means `heat-creating’) spice. This means it has a fat-burning effect on the body because of the heat, it creates after eating and the digestive processes.
The exact origin of turmeric is not known but it is assumed to have originated in South or Southeast Asia, mostly from Sri Lanka and India. Turmeric is probably cultivating at first as a dye, and then became valued as a condiment as well as for cosmetic purposes. It is often used in cooking as a substitute for the more costly saffron.
Turmeric has a long history of medicinal use in South Asia, widely used in Ayurvedic systems. there are three major component in turmeric namely, curcumin, curcuminoids and essential oils, which attributes the number of medicinal properties. curcumin is the main component of the turmeric with gives the yellow color.
However, Studies show that turmeric has many proven health benefits for digestive and liver health, for our skin health, reducing blood sugar, treat diabetes and helping to prevent post-exercise aches.
Turmeric is grown in wet and intermediate zones of Sri Lanka as a mono-crop and an intercrop under coconut. major cultivating districts are Kurunegala, Gampaha, Kandy, Kalutara, and Matale. harvesting is done after 8-10 months of planting.