ABOUT UMAMI IYASHI

What’s awesome about our turmeric

The main health-promoting compound in turmeric is curcumin, which has antioxidant and anti-inflammatory properties. Our turmeric also provides over half the recommended daily intake for adult males and postmenopausal females. 

Impact on Inflammation

Chronic, low-grade inflammation is a major factor in many chronic diseases, including heart disease, metabolic syndrome, and arthritis. Curcumin helps manage this by targeting inflammation at a molecular level:
 

· Blocking inflammatory pathways: It inhibits key inflammatory signaling pathways and molecules, such as NF-κB (nuclear factor kappa-B) and various interleukins (IL-1β, IL-6, IL-8) and tumor necrosis factor-alpha (TNF-α).

· Reducing inflammatory mediators: It also down-regulates enzymes that cause inflammation, such as cyclooxygenase-2 (COX-2).

· Antioxidant action: By neutralizing free radicals and boosting the body's own antioxidant enzymes, curcumin reduces oxidative stress, which is closely linked to inflammation.
 

These actions help alleviate symptoms in conditions like osteoarthritis and inflammatory bowel diseases (IBD). 

Impact on Gut Health

Turmeric supports a healthy digestive system through several mechanisms: 

· Modulating gut microbiota: Curcumin alters the balance of gut bacteria, promoting the growth of beneficial species (like Lactobacillus and Bifidobacterium) while reducing potentially harmful ones. This helps restore a healthy microbial balance (eubiosis).

· Improving gut barrier function: It helps strengthen the intestinal barrier by modulating proteins that form "tight junctions" between intestinal cells, which can prevent "leaky gut" syndrome and associated inflammation.

· Aiding digestion: Turmeric can stimulate bile production, which helps in the digestion of fats. It has also been shown in some studies to improve symptoms of indigestion and irritable bowel syndrome (IBS), such as abdominal pain and bloating.

· Production of beneficial metabolites: Gut bacteria convert curcumin into various metabolites (such as tetrahydrocurcumin) that often have similar or even more potent anti-inflammatory and antioxidant properties than curcumin itself.
 

These effects collectively contribute to reduced intestinal inflammation and overall gut homeostasis. 

*These statements are based on published studies and traditional use.
This product is not intended to diagnose, treat, cure, or prevent any disease.

  "Golden milk," or a turmeric latte, is a soothing, warm drink that is easy to make at home and perfect for incorporating turmeric's anti-inflammatory benefits into your diet, especially before bedtime. 

Here is a simple recipe for one serving:

Classic Golden Milk Recipe (1 Serving)

Ingredients 

· 1 cup milk of choice (dairy, almond, oat, or coconut milk work well)

· ½ tsp ground turmeric powder

· ¼ tsp ground ginger (or a 1-inch slice of fresh, peeled ginger)

· Pinch of ground black pepper (essential for curcumin absorption)

· 1 tsp coconut oil or ghee (optional, helps with absorption and creaminess)

· 1 tsp honey or maple syrup (optional, for sweetness; add after heating per Ayurvedic advice)

· Optional additional spices: A pinch of cinnamon, nutmeg, or a crushed cardamom pod 

Instructions 

1. Combine all ingredients except the honey/maple syrup in a small saucepan.

2. Whisk the mixture gently over medium heat to combine the spices evenly.

3. Heat until it reaches a gentle simmer, but avoid boiling vigorously, for about 2-3 minutes to allow the flavors to blend. Stir occasionally to prevent burning.

4. Remove from the heat. If you used a slice of fresh ginger or a cinnamon stick, strain the mixture into your mug.

5. Stir in your desired amount of honey or maple syrup once the drink has cooled slightly to a warm temperature.

6. Enjoy warm! For a frothier latte, you can use a milk frother or an immersion blender before serving. 

Traditional Indian Ways

Turmeric (known as haldi in Hindi) is a foundational ingredient in nearly all Indian savory dishes and spice blends (masalas). 

· Tadka/Tempering: This is a core Indian cooking technique where whole or ground spices, including turmeric, are "bloomed" in hot oil or ghee at the beginning of cooking. This releases their essential oils and maximizes flavor. This tadka forms the base for:

o Dals (Lentil dishes): Turmeric is almost always added to the cooking water of lentils and then finished with a flavored oil tempering.

o Curries & Sabzis (Vegetable dishes): It's a standard ingredient in a wide variety of vegetable and meat curries, giving them their characteristic color and depth of flavor.

· Rice Dishes: Add a pinch (about 1/2 tsp) of turmeric to the water when cooking plain rice to give it a beautiful golden hue and subtle flavor, as in biryani or pulao.

· Pickles & Chutneys: Fresh or powdered turmeric is used as both a coloring agent and a preservative in many traditional Indian pickles (achar).

· Marinades: Turmeric is often part of the yogurt or oil-based marinades for paneer, chicken, or fish, providing color and acting as a mild antiseptic.

· Raw Consumption (Seasonal): In some regions, fresh raw turmeric root (kachi haldi) is peeled, chopped, and mixed with lemon juice and salt to make a simple pickle, especially during winter months for an immunity boost.

· Halwa: Raw turmeric is also used in a traditional sweet dish called haldi ka halwa (turmeric pudding), which is considered healthy for cold weather. 

Other Ways to Incorporate Turmeric

You can easily integrate turmeric into many other meals: 

· Scrambled Eggs or Tofu: A pinch of turmeric gives eggs a vibrant yellow color and a hint of extra flavor. Cooking the eggs in coconut oil will also help with curcumin absorption.

· Roasted Vegetables: Toss cauliflower, potatoes, carrots, or sweet potatoes with olive oil, salt, pepper, and a sprinkle of turmeric before roasting.

· Soups and Stews: Stir a few teaspoons of turmeric into broths, creamy cauliflower soup, or lentil soup bases for extra nutrition and color.

· Smoothies: Blend a teaspoon of powder into fruit or vegetable smoothies; bold flavors like mango, pineapple, or leafy greens will mask its earthy taste.

· Dressings and Dips: Whisk turmeric into your homemade salad dressings, hummus, or even mix a little into prepared mustard for an extra kick.

· Oats and Grains: Add a small amount to morning oatmeal or other cooked grains like quinoa. 

Remember: To maximize the health benefits of curcumin, always pair turmeric with a pinch of black pepper (which contains piperine) and a healthy fat like ghee, coconut oil, or olive oil

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Umami Iyashi Matcha — Ancient Energy, Modern Calm

Matcha is a finely ground powder made from shade-grown green tea leaves, known for its vibrant color, smooth umami flavor, and rich antioxidant profile. Revered for centuries by monks and tea masters, Umami Matcha offers sustained calm energy, mental clarity, and a daily ritual of mindfulness.

Health Benefits of Matcha

1. Clean, Sustained Energy

Unlike coffee, matcha delivers a gentle energy lift without the jitters or crash. Its natural caffeine combines with L-theanine, an amino acid that promotes calm alertness and focus — often called a “Zen energy.

2. Antioxidant Powerhouse

Matcha contains up to 137 times more antioxidants (EGCG) than regular green tea. These catechins help:

• Neutralize free radicals
• Support healthy skin
• Protect against oxidative stress

(Based on studies such as Weiss & Anderton, 2003, Food Research International)

3. Enhances Focus and Calm

L-theanine promotes alpha brain waves, supporting mental clarity and relaxation. It’s the perfect companion for meditation, study, or creative work.

4. Supports Heart and Metabolic HealthDaily matcha intake is linked with:

• Reduced LDL cholesterol
• Better blood sugar regulation
• Improved fat metabolism

(Kuriyama et al., 2006, JAMA)

5. Detoxifying and Alkalizing

Because matcha is made from whole tea leaves, it’s rich in chlorophyll, which helps cleanse and alkalize the body while supporting liver function.

6. Supports Healthy Skin and Immunity

Matcha’s polyphenols and vitamins A, C, and E nourish the skin from within and strengthen the immune system.

Brief History of Matcha

Matcha’s story begins in Tang Dynasty China (8th century), where green tea was first stone-ground and whisked into hot water. In the 12th century, Zen Buddhist monks introduced this tea to Japan, where it became central to the Chanoyu — the Japanese Tea Ceremony.This ritual celebrated harmony (wa), respect (kei), purity (sei), and tranquility (jaku). Today, Umami Matcha continues this legacy — offering the same mindful calm and clarity, now paired with modern science-backed health benefits.

How to Make Matcha

Traditional Matcha (Usucha)

You’ll need:

• 1 teaspoon (2 g) Umami Organic Matcha
• 70–100 ml hot water (80°C / 175°F)
• A bamboo whisk (chasen)

Method:

1. Sift the matcha into a bowl to remove clumps.
2. Add a small splash of hot water and whisk gently to form a paste.
3. Add the remaining water.
4. Whisk briskly in an “M” motion until frothy.
5. Sip and enjoy the deep umami flavor and calm focus.

Matcha Latte (Hot or Iced)You’ll need:

• 1 tsp (2 g) Umami Organic Matcha
• 60 ml hot water
• 150–200 ml milk (oat, almond, dairy, or your      choice)
• Optional: 1 tsp honey or maple syrup

Method:

1. Whisk the matcha with hot water until smooth.
2. Heat (or froth) your milk separately.
3. Pour the matcha mixture into your cup, then add      milk.
4. Sweeten lightly if desired.
5. For iced: pour over ice and add cold milk.

Pro tip: Use a handheld frother for a silky microfoam finish.

The Umami Difference our Matcha is:

• Shade-grown for 3–4 weeks before harvest
• Stone-ground from first-flush (Ceremonial  Grade) tea leaves

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