Turmeric vs. Ginger
Turmeric and ginger – spices rich in antioxidants. Turmeric and ginger are much more than interesting kitchen spices. Both are powerful antioxidants and have a number of health effects.
Turmeric (Curcuma longa, German: Gelbwurz) and ginger (Zingiber Officinalis) are among the spices that have been used frequently and for a long time in Indian and Southeast Asian cuisine. Both rootstock plants belong to the family of Zingiberaceae (ginger plants).
Turmeric is native to southern Asia and Indonesia. It is used worldwide as a spice and is mainly an important component of curries, but is also contained in pickles, seasoning sauces and mustard. Turmeric contains pigments (curcuminoids) which give it its yellow color.
Ginger comes from Southeast Asia and is used particularly often in Japanese and Thai cuisine. Like many spices, turmeric and ginger have antioxidant and antimicrobial effects in addition to their aromatic properties. They contain natural protective substances and contribute to the shelf life of food.
Turmeric and Ginger
Turmeric and ginger can also exert their antioxidant and antimicrobial effects in humans. While turmeric is involved in many processes in the body, ginger works mainly in the gastrointestinal tract and protects against nausea.
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