It is the great moment of turmeric: this Indian spice, often used in addition to other spices to combine curry, or used alone in Indian cuisine, giving it that characteristic smell and taste, is little known and used by us, but it is living its golden period thanks to many studies that have highlighted its healing power. In fact, turmeric is a powerful natural anti-inflammatory and antibacterial , which we find in almost all supermarkets, and we can use it for meat and fish dishes, sauces, meatballs and pies, pan-fried or baked vegetable dishes. Here are 3 reasons to bring turmeric into our kitchen (and into our life).

3 REASONS TO COOK WITH TURMERIC

1. Valuable to counter the decline of cognitive faculties.
   Turmeric appears to prevent diseases related to the degeneration of cognitive abilities, for example senile dementia. It also has an antioxidant and anti-inflammatory power that helps us against diseases and counteracting aging.
2. It is a powerful anticancer.
   In this regard, the studies that place turmeric as one of the preventive foods for many neoplasms have been numerous in recent years, but perhaps not everyone knows that it is also useful to support oneself during therapies, for example if one takes chemo, and that reduces the proliferation and development of metastases.
3. It fights arthritis and muscle and bone pain.
   It would work pretty much like ibuprofen, only it’s a spice.

How to enjoy its benefits? Avoid supplements or things found on the net. Buy turmeric powder and use it extensively in cooking as a spice.