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Turmeric
Turmeric is a close relative to the ginger family. Although today it is  frequently used in Indian dishes, it has been used in the past in both China and Ayurvedic for anti-inflammatory, digestive, liver, skin disease, and wound healing purposes. A resilient, perennial plant, turmeric grows anywhere from three to five feet high in the tropical region of Southern Asia. Turmeric rhizomes have a sharp, slightly bitter taste. Its ground roots are a burnt orange color and often used as a food coloring. In fact, turmeric is the main ingredient in curry powder.
Many know very little about the wonders of this secret natural healer. The active ingredient in turmeric is called curcumin, a substance with strong antioxidant properties. Curcuminoids have been shown to stimulate bile production, reduce inflammation from osteoarthritis, and battle uveitis as effectively as corticosteroids, (inflammation of the uvea, the middle layer of the eye between the sclera [white outer coat of the eye] and the retina [the back of the eye]). Turmeric oil, made with a mixture of turmeric powder and olive oil, is  a natural antibiotic and has the ability to prevent bacterial infection in wounds.
Many studies of turmeric and curcumin concerning animals have been performed in the laboratory, and have yet to be tested in humans. However, the results of these studies have been promising. Laboratory evidence suggests that curcuminoinds have the ability to treat cancers of the breast, prostate, skin, and colon. Curcuminoids have also been shown to aid in fighting parasites such as ringworms, protect the stomach and intestinal walls from ulcers, and to have a generally protective effect on the liver.
Turmeric is safe in healthy amounts, but those who are taking it as a supplement need to make sure to take no more than the dose recommended by their doctor. An excess of turmeric can cause digestive orders like upset stomach, diarrhea, and constipation. People who have blood clotting disorders, gall stones, gall bladder problems, or a bile-duct blockage should not take turmeric. Pregnant women are safe if taking turmeric regularly in food, but turmeric supplements should be closely monitored by a doctor.
Oven Roasted Cauliflower with Turmeric and Ginger
Ingredients:
3 tablespoons vegetable oil
1 tablespoon black mustard seeds
1 jalapeno, finely diced
1 tablespoon grated fresh ginger
1 teaspoon turmeric
1 head cauliflower, cut into florets
Salt
Instructions:
Preheat oven to 425 degrees F.
Whisk together the oil, mustard seeds, jalapeno, ginger, and turmeric in a small bowl.
Place cauliflower in a medium baking dish and toss with the flavored oil and season with salt. Roast until lightly golden brown and just tender, 20 to 25 minutes. Serve hot
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