Turmeric is very similar to the ginger plant because it belongs to the same family. It grows up to 1.70 meters, and has yellow, trumpet-like shaped flowers. Turmeric is commonly dried, or powdered for its use. The main active component of turmeric is curcumin, a substance that gives it the characteristic yellow color.
Origin: Turmeric has been known for 4,000 years in Chinese and Ayurvedic medicine.The plant grows naturally in India, Asia, Africa, and Central America. It needs temperatures between 20 to 30° C as well as considerable rainfall to thrive.
Pharmacological Properties: In herbal medicine, turmeric is used to treat indigestion, ulcers, ulcerative colitis, osteoarthritis, arteriosclerosis, jaundice, bile fevers, and gallstones. It is well known for its anti-inflammatory action. It improves blood circulation, promotes the metabolism of fats, the functioning of the liver, and is good for diabetics, since it helps reduce sugar levels in the blood stream. It is an antioxidant and helps our bodies produce anti-cancer substances such as the GHS, or the body’s master antioxidant. It clears the mucous membrane, and opens the bronchial tubes. The benefits are endless, and many of them are still unknown. It is not recommended to consume it during pregnancy or the nursing period.
Culinary Uses: Turmeric is one of the main components of curry. It is a condiment used in traditional Asian cuisine, which uses both the root and powder. Since it is not easily absorbed by the human body, mixing it with black pepper and olive oil helps to ease its digestion. Cooking with Turmeric is very simple and the results are delicious. The only inconvenience is that turmeric stains everything in its path. You might want to use apron and gloves when you peel it.
