How to Make: 

It is recommended to take 1 teaspoon 2-3 times a day (mixed in tea, drinks, food, etc.) for maximum benefit potential. The powder can be used in smoothies, turmeric tea, miso soup (or other vegetable soups), or added to any recipe for a little nutrition boost, such as salt and spice blends, sauces, salad dressings, cookies, muffins, breads, and anything else you can think of!

• Okinawan Fall Turmeric is a strain of turmeric only found in Okinawa
• It is also known as ‘Emperor Turmeric’ since it was given the Emperor Award from Japan’s Emperor himself
• The Okinawan Fall strain has 22 times stronger tetra-hydrocurcuminoids and 2 times more powerful anti-oxidants
• This turmeric is grown organically and powdered on site under organic standards of Japan
• Turmeric, a member of the ginger family, has rightfully gained a lot of attention recently but has been a staple ingredient in South and Southeast Asia cooking for thousands of years
• With its distinct yellow color and delightful spicy flavor, turmeric is mainly known as the prominent spice in curries but can be used in a variety of both savory and sweet dishes due to its versatility. It is frequently used in Ayurvedic practices and has been revered as the ‘spice of life’ due to its active ingredient, curcumin
• Because it is most commonly associated with Indian and Bangladeshi cuisines, some people are surprised to hear that a wide variety of turmeric is grown locally in Okinawa
• In fact, Ukon (the Okinawan name for turmeric) has been used for centuries in its natural form and as a powder in food and teas or more recently in tablet form