Turmeric root has a delicious, earthy and woody flavor.

The use of turmeric as a colouring and flavoring agent in food is ancient. In medieval Europe, turmeric was known as Indian Saffron. India is the world’s leading producer, and consumer, of turmeric.

The well-known varieties are 'Alleppey finger' (from Kerala), 'Madras Finger' and 'Erode turmeric' (from Tamil Nadu). Turmeric is a necessary ingredient of curry powder. It is used extensively in Indian dishes, including lentil, rice, fish and meat dishes, and in Southeast Asian cooking. Turmeric is routinely added to mustard blends and relishes. It also is used in place of saffron to provide color and flavor, though it lacks saffron's aroma.

Turmeric is an unusually healthful spice. Curcumin, turmeric's active constituent, protects against free radical damage because it is a strong antioxidant. It also reduces inflammation by lowering histamine levels and possibly by increasing production of natural cortisone by the adrenal glands.

It also protects the liver from a number of toxic compounds. It also has been shown to prevent platelets from clumping together, which in turn improves circulation and helps protect against atherosclerosis. There are also numerous animal studies showing a cancer-preventing action of curcumin. This may be due to its antioxidant activity in the body. Turmeric also acts as a mild antacid.

The 1997 Commission E on Phytotherapy and Herbal Substances of the German Federal Institute for Drugs recommends Turmeric root for 'Dyspeptic conditions.'

'Average daily dosage: 1.5 - 3 g of drug; equivalent preparations. Mode of Administration
Comminuted drug, as well as other galenical preparations for internal use. Actions: The choleretic [bile-producing] action of curcumin is experimentally well documented. Further indications exist for a cholecystokinetic and a clear antiinflammatory action.'

This is Plum Flower brand's nitrogen-flushed vacuum pack.

Plum Flower is one of the most distinguished herb houses in the world.

Sulfur Free, Chlorine Free, Aluminum Phosphate Free.

Sulfites are used to give herbs the appearance of freshness. As with dried fruit, unsulfured herbs look different than those that are adulterated with preservatives. Herbs that are preservative free are more natural looking and are generally darker. The brightness of the herbs may be appealing, but it indicates the presence of harmful additives. Despite their appearance, unsulfured herbs are more fresh and safer than regular commercially available products.

The use of sulfur, chlorine and aluminum phosphate was made unnecessary through the establishment of Plum Flower processing stations in China. Herb harvesters slice and process the herbs fresh, avoiding the need to rehydrate dried herbs later to process. This first step is crucial, as rehydration leads to decomposition and thus the need for preservatives.

The herbs are then packed and the packages vacuum-packed, injected with nitrogen, and sealed. The nitrogen process combined with the lack of sulfur treatment inhibits the growth of anaerobic organisms, resulting in safer, higher quality herbs. After opening, store in a cool dry place.

The facilities in Lanzhou and Guang Zhou, China, scientifically test each batch of herbs before, during and after the processing to make sure that all the active ingredients are present. Herbs are also tested to ensure that the formulas surpass all FDA guidelines regarding heavy metals. Those herbs exported to the U.S. are voluntarily submitted to the FDA for approval.

Finally, batches are regularly sent out for quality control testing in third-party labs to double-ensure that Plum Flower products are 100% free of pharmaceuticals, preservatives and dyes.

The Lanzhou and Guang Zhou factories are so clean, they are certified by the Australian Government’s Therapeutic Goods Administration (GMP). These standards surpass any of the FDA, and are considered the highest for any government agency in the world.