"Our family is passionate about working together to grow and make  " America's Most Healing Turmeric". We respect  what nature made."

 

The Taylors began The American Turmeric Company after they learned how to gently coax the miracle compounds from turmeric. They discovered the ancient wisdom of fermentation techniques that released turmeric's healing potential when it is combined with specific herbs. No chemicals or heat are needed. When modern fermentation is used this time-proven technique makes it possible to enhance and preserve the amazing potency of turmeric.

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When their first farm was full of turmeric plants, they ate fermented turmeric daily. It was snappy, orange, and bitter. After a few months, something happened quietly. Diane's pain from gout was gone. Medication was stopped. Family members who suffered from the same condition soon received turmeric and had the same results. They learned that an enzyme in turmeric stops the build-up of uric acid which caused gout. This one event led them into a very serious investigation of turmeric’s plant physiology and biochemistry.  

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Turmeric's potent compounds are better absorbed when fermented. 

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Many ferments landed on the ceiling before they learned how to design a system that controlled turmeric's power.  Since turmeric has potency in its fibers, they experimented until they had a ferment that would reduce the fibers and release turmeric's potency. Fermentation produces probiotics that build the gut microbiome which initiates turmeric's delivery throughout the body.