Turmeric
Turmeric belongs to the same family as ginger and both spices contain considerable levels of anti-coagulant compounds. This salicylate (salicylic acid) in ginger is a potent blood thinking material in vivo, while, for turmeric, this effect is spurred by the presence of curcumin. Ordinarily, turmeric is a cooking spice, that gives an intense yellow to food cooked with curry. Its medicinal properties have been tapped for eons. The curcumin in turmeric is a potent anti-inflammatory, and also inhibits blood coagulation. [4]
