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Origin: Peru
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Turmeric (scientific name: Curcuma longa), Chinese name is 薑黃, also known as 寶鼎香, is a plant of the genus Curcuma in the ginger family. It is called turmeric or kunyit in some Asian countries. The dark yellow powder ground from its rhizome is one of the main ingredients of curry and is also used in Southeast Asian cuisine. It tastes bitter and spicy with a hint of earthiness. The main ingredient, curcumin, has some health-care effects, so turmeric also appears in traditional Chinese medicine.
ウコン（学名：Curcuma longa）、中国では保定香とも呼ばれるウコンは、ショウガ科ウコン属の植物です。アジアのいくつかの国ではターメリックまたはクニットと呼ばれています。根茎から挽いた濃い黄色の粉末はカレーの主材料の一つで、東南アジア料理にも使われています。ほのかに土っぽい風味があり、苦くてスパイシーな味わいです。主成分であるクルクミンには健康効果があるため、ウコンは漢方薬にも使われています。
Nutritional value:
Turmeric is pungent in taste and warm in nature (sub-ginger is slightly warm, while dried ginger is hot). It can treat cold, cold, vomiting and diarrhea, and asthma and cough from cold drinks. Ginger is beneficial to the intestines and stomach, promotes the secretion of digestive juice, neutralizes acid and reduces intestinal contraction.
In Japan, dozens of 90-103-year-olds who died naturally without pain were dissected and studied, and it was found that each of them had a lot of cancer cells in their bodies. But why didn't their cancer cells cause the body's ills?
Several cancer researchers have found that cancer cells will enter a "dormant period" after being active for a period of time, and then become active again after a period of dormancy, making waves. The longer the "dormant period", the longer the patient can survive without even the dreaded "metastasis".
Now the medical community is actively researching ways to delay the "dormant period" of cancer cells. There are several foods: green tea, garlic, turmeric, curry, soybeans, broccoli and white cauliflower. All advocated by them.
Cooking method:
Turmeric has the strongest spiciness and is often used as a seasoning. Old ginger is used for cooking chicken wine and ginger duck. Common dishes include fried crab with ginger and spring onion, pork knuckle and ginger, and dessert with ginger and milk.
食物摂取
成人の1日のクルクミンの推奨摂取量は、体重1キログラムあたり0～3 mgです。安全上の理由から、過剰摂取や副作用の可能性を避けるため、1日の推奨摂取量は200 mg以内です。しかし、いくつかの研究結果によれば、ウコンの毒性は低く、マウスの体重1kgあたり2.0gを超える給餌量では明らかな副作用は見られないという。クルクミンは脂溶性なので、油と一緒に調理すると吸収率が上がります。黒コショウやピペリンと一緒に食べると、クルクミンの吸収率も高まります。
Food intake
The recommended daily intake of curcumin for adults is 0-3 mg per kilogram of body weight. For safety reasons, the recommended daily intake is within 200 mg to avoid excessive intake and possible adverse effects. However, some research results show that turmeric has low toxicity and there are no obvious adverse reactions when the feeding dose is greater than 2.0g/kg mouse body weight. Curcumin is fat-soluble, and its absorption rate is increased when cooked with oil. Eating it with black pepper and piperine can also increase the absorption rate of curcumin.
Cantonese Dietary Recipe: 
English CookPad：
Harvest Season in Hong Kong: July to September
