[Latin Name] Curcuma longa L.

[Plant Source] Root From India

[Specification] Curcuminoids 95% HPLC

[Appearance] Yellow powder

Plant Part Used: Root

[Particle size]80Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

[What is Curcuma Longa?]

Turmeric is an herbaceous plant known scientifically as Curcuma longa. It belongs to the Zingiberaceae family, which includes ginger. Tumeric has rhizomes rather than true roots, which are the primary source of commercial value for this plant. Tumeric originates from southwest India, where it has been a stable of Siddha medicine for thousands of years. It is also a common spice in Indian cuisine and is often used as flavoring for Asian mustards.

Timothy Scott introduces us to his favorite plant, Japanese Knotweed.

Learn more about Japanese Knotweed and over twenty other ‘invasive’ plant species in Invasive Plant Medicine: The Ecological Benefits and Healing Abilities of Invasives.

https://invasiveplantmedicine.com/

Published by Healing Arts Press, an imprint of Inner Traditions/Bear & Company (https://www.innertraditions.com/about-us) of Rochester, Vermont.

Tim is an acupuncturist and herbalist who formerly practiced at Watercourse Way in Brattleboro, Vermont.

Shot & edited by Ian Kiehle.

Nut-Free and Low Carb? Oh yes!
Moist and rich and tastes like fall y’all!

Perfect Low Carb Pumpkin Spice Muffins
Nut-free and gluten-free

4 ounces butter, room temp
4 ounces cream cheese
3/4 cup Sukrin Gold, brown sugar substitute (order at www.sukrinusa.com. Use code “friends” for a 10% discount)
5 eggs
½ cup pumpkin puree
1/3 cup Coconut flour
¼ cup Oat fiber
1 ½ teaspoons baking powder
¼ teaspoon salt
1 ½ teaspoon vanilla extract
½ teaspoon maple extract (optional) can order here Pure Maple Extract 8 oz. by OliveNation

https://www.amazon.com/gp/aw/d/B007C8DVZY/ref=sxts1_a_it?ie=UTF8&qid=1474765784&sr=1

1 teaspoon pumpkin pie spice
½ teaspoon cinnamon
¼ teaspoon ground cloves (optional)
¼ cup heavy cream
5 drops of liquid sweetener, if desired
Additional Sukrin Gold and cinnamon for tops (optional)

Blend the cream cheese and butter until it is creamy and well blended. Add Sukrin Gold and blend. Add eggs one at a time, beating well after each addition. Beat in pumpkin puree. Set aside. Mix dry ingredients, including coconut flour, oat fiber, baking powder, glucomannan, and salt. Blend dry ingredients with wet ingredients. Add next 5 ingredients and mix well. Add cream and liquid sweetener to taste.

Portion batter into a 12-cup muffin tin, filling ¾ full. Sprinkle tops with Sukrin Gold and cinnamon. Bake at 350 degrees for 20 to 24 minutes. Remove from heat and let cool. Taste and texture is best after 30 minutes out of the oven. Store in the refrigerator. My favorite way to eat these is with some marscapone or warmed with some softened butter. Enjoy!