Turmeric (also known as curcumin) is much more than a culinary spice. In Japan, it's an important herb for vitality and healthy living. The Japanese have a long tradition of using fermentation to unlock the nutritive potential of common foods, and turmeric is no exception. Using a patented lactic acid fermentation technique, Japanese scientists neutralize turmeric's strong flavor and aroma while capturing extraordinarily high concentrations of antioxidant curcuminoids and enzymes. In Japan, fermented turmeric is traditionally used to nourish the gastrointestinal tract and support liver health.
