Okinawa, or the Ryukyu Islands, was an independent nation until the late 1800`s. It had a thriving commerce with the South Eastern Asian nations. That is how turmeric, and the related varietals, were brought to the islands for cooking, dyeing and for medicinal purposes. Production of turmeric and wild turmeric increased as the islanders realized the positive effect that the turmeric powders had on their health. Most islanders were farmers and fishermen leading a healthy lifestyle and maintaining a holistic diet of vegetables such as bitter melon, soybean products, fish, and pork. The food products were grown in an unadulterated environment, in soil that was rich in minerals.
Today Okinawa is the most frequented resort destination for the mainland tourists. Tourists enjoy the emerald green ocean, lively cultural entertainment, and the healthy gourmet dishes. Turmeric, or “uchin” in Okinawan, has been popularized in mainland Japan by these visitors. Few major food manufacturers have been aware of the positive anti-inflammatory effects of curcumin, a compound found only in turmeric and other ingredients that help support the liver, joints and immune system.
Turmeric, made from the roots of the Okinawa Curcuma plants, are an ancient spice that is becoming a popular herbal supplement due to its antioxidant activity. The Curcumin in Turmeric provides antioxidant activity that helps neutralize free radicals in the body and is responsible for its vibrant yellow, white and orange colors.Learn More