Turmeric has been popular in Okinawa as a food ingredient for maintaining health since the Ryukyu Dynasty.

The effects of turmeric are well known all over the world, but Okinawa Chosei Yakuso has been producing 100% pure spring turmeric powder since its founding in 1972, using only 100% high-quality spring turmeric from Okinawa Prefecture, which boasts the highest production volume in Japan.

What is Spring Turmeric? ... The wisdom of our ancestors since the Ryukyu Dynasty

Spring Turmeric is a tropical perennial herb in the ginger family.

Spring turmeric, which flowers in early spring from April to May, has the official name "Kyouou" and is written in Chinese as "Kyo-huang," and is also known as "Wild Turmeric."

The cut surface of the rhizome is yellow, and if eaten raw it tastes more bitter than autumn turmeric.

It has recently become a popular food ingredient for maintaining health.

Spring turmeric is rich in essential oil compounds! Six times more than fall turmeric!

Spring turmeric contains less curcumin than autumn turmeric, but it is characterized by its rich content of over 100 essential oil components, including turmerone, cyaneol, azulene, and camphor.

It contains about six times the amount of turmeric found in autumn turmeric.

This essential oil component is said to have strong antibacterial properties, protect stomach health, and have strong antioxidant properties.

It is said to be effective in maintaining gastrointestinal health, preventing arteriosclerosis, breaking down cholesterol, and suppressing cancer.

It appears that spring turmeric was already being used around the beginning of the Christian era, but in recent years its effects have attracted more attention and further research into spring turmeric is being conducted.

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