Turmeric extract is derived from the turmeric plant, a member of the ginger family. Native to Southeast Asia, the turmeric plant produces a vivid yellow-orange root that is widely used as a spice, particularly in Indian and Middle Eastern cuisines. Turmeric extract is typically produced by grinding dried turmeric root into a powder. The extract is known for its active compound, curcumin, which may be responsible for many of the health benefits attributed to turmeric and also gives the root its distinctive colour. 
We use turmeric in our bevvies as a way to naturally add colour. We use no artificial colours here!  


  • The curcumin in turmeric extract can have anti-inflammatory effects.

  • Curcumin is a potent antioxidant that may neutralise free radicals due to its chemical structure and can also boost the body's own antioxidant enzymes.

  • Curcumin in turmeric can cross the blood-brain barrier and has been shown to lead to various improvements in the pathological process of Alzheimer’s disease. 


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Jurenka, J. S. (2009). Anti-inflammatory properties of curcumin, a major constituent of Curcuma longa: a review of preclinical and clinical research. Alternative Medicine Review, 14(2), 141-153. https://pubmed.ncbi.nlm.nih.gov/19594223/
Menon, V. P., & Sudheer, A. R. (2007). Antioxidant and anti-inflammatory properties of curcumin. Advances in Experimental Medicine and Biology, 595, 105-125. https://doi.org/10.1007/978-0-387-46401-5_3
Mishra, S., & Palanivelu, K. (2008). The effect of curcumin (turmeric) on Alzheimer's disease: An overview. Annals of Indian Academy of Neurology, 11(1), 13–19. https://doi.org/10.4103/0972-2327.40220