Turmeric

(Curcuma domestica valet, Circuma longa)

Also Known As

Plant Family

Zingiberaceae (ginger family).

Origin/ Where Found

The vast majority of turmeric comes from India.

Because of ancient trade, the origin of turmeric cannot accurately be reconstructed; probably South East Asia or South Asia.

Indications

Atherosclerosis, bursitis, inflammation, Indigestion, rheumatoid arthritis, dysentery, liver problems, heart diseases, ulcers and certain cancers.

Etymology

Turmeric derives from the (now obsolete) French terre-mérite (Latin terra merita, "meritorious earth"), probably because ground turmeric resembles mineral pigments (ocher). Similarity to saffron probably lent names like 'Indian saffron' in several European tongues. The genus name Curcuma is of the same origin, being a Latinization of Arabic kurkum 'saffron'.

In most contemporary European languages, the name of turmeric is derived more or less directly from Latin curcuma.

Sensoric Quality

With an intense yellow-orange color, turmeric tastes pleasant, but in large amounts it becomes somewhat pungent and/ or bitter.

In fresh state, the rootstock has a aromatic and spicy fragrance, which by drying gives way to a more medicinal aroma. On storing, the smell rather quickly changes to earthy and unpleasant.

Shelf Life and Other Properties

Turmeric's staining capability may seem a nuisance to everybody who must clean cooking utensils - cutting boards are particularly hard to clean with brush and soap alone.

Turmeric helps retard food spoilage because it has antibacterial action.

As with all spices, it should be stored in a cool, dark place for no more than 6 months.

The colour of ground turmeric tends to fade if the spice is stored too long.

The dye is, however, not light-proof and fades away after but one hour in direct sunlight.

Part(s) Used

The rhizome is used for culinary and medicinal uses. Fresh turmeric leaves are also used in some Indian cuisines.

Description

Indians treat turmeric as a healing herb. The rest of the world is still doing its research.

Turmeric is one of the key ingredients in many curries, giving them color and flavor.

Turmeric is useful for improving digestive function as well as for diarrhea. It is considered by herbalists to be helpful for removing environmental toxins or heavy metals from the body, for hepatitis, and to alleviate stomach and liver pain.

In India, turmeric is the principal spice and also of religious significance. It is part of all curry powders, Indian cuisines and religious rituals. India produces nearly the whole world's crop and uses a whopping eighty percent of it!

For all those who assume science and its gift - antibiotics - to be a godsend, a slight shift in their cuisine could go a long way - it would make a lot of sense to enjoy turmeric as the most of the Asian Indians do -- as a seasoning in foods.

History

In Ayurvedic medicine (traditional medicine of India) many different species similar to turmeric are used. It was prescribed for treatment of many conditions, including poor vision, rheumatic pains, coughs, and to increase milk production.

Natives of the Pacific sprinkled the dust on their shoulders during ceremonial dances, as well as used it for numerous medical problems ranging from constipation to skin diseases.

Turmeric continues to be used for numerous intestinal infections and ailments in Southeast Asia.

Medical Research

A great deal of scientific research shows that turmeric aids digestion, prevents ulcers, protects the liver, helps prevent heart disease and may one day be used to treat cancer.

A relative of ginger, turmeric has held a place of honor in India's traditional Ayurvedic medicine for over six thousand years. It was used as a digestive aid and treatment for fever, wounds, infections, dysentery, arthritis, jaundice and other liver problems. The Chinese adopted turmeric and used it similarly.

Turmeric stimulates the flow of bile. This means it helps digest fats, confirming its traditional use as a digestive herb. Turmeric also has strong liver-protective properties. If you drink alcohol regularly and/or take high doses of many pharmaceutical drugs -- including the common pain reliever - acetaminophen (Tylenol) -- medical researchers say you may be at risk for liver damage. Using turmeric may offer a degree of protection.

Studies show that turmeric also protects the stomach lining and helps prevent ulcers. Turmeric's anti-ulcer effect should be cause for celebration among curry lovers.

Studies also show that curcumin, an active chemical in turmeric, has anti-inflammatory action, lending credence to the herb's traditional use in treating arthritis. Curcumin also has anti-cancer potential, probably because it is a powerful antioxidant. (Antioxidants are substances that counteract naturally occurring toxic substances called free radicals.) As such, turmeric even has potential as a cancer fighter.

Laboratory tests established that turmeric also fights protozoa-microbes that cause a multitude of human ills. These tests lend credence to the herb's traditional use in treating dysentery, which is caused by this type of microorganism.

Studies also suggest that turmeric may help prevent heart disease by lowering cholesterol and preventing the formation of the internal blood clots that trigger heart attack.

Urine contains substances (mutagens) that cause genetic mutation. Mutagens are often carcinogens, or cancer causers. Indian researchers In a study in smokers, added 1.5 grams of turmeric a day (about a teaspoon) to the diet of 16 smokers for a month. The result was a significant reduction in urinary mutagens.

Active Constituents

Its strong anti-inflammatory activity is due to its active constituent, curcumin - a yellow pigment.

Curcumin protects against free radical damage because it is a strong antioxidant. It also reduces inflammation. It accomplishes this by reducing histamine levels and possibly by increasing production of natural cortisone by the adrenal glands.

Curcumin also protects the liver from a number of toxic compounds. It has been shown to reduce platelets from clumping together, which in turn improves circulation and helps protect against atherosclerosis.

There are also numerous studies showing a cancer-preventing effect of curcumin. This may be due to its powerful antioxidant activity in the body.

The essential oil of Turmeric contains a variety of sesquiterpenes, many of which are specific for the species. Most important for the aroma are turmerone (max. 30%), ar-turmerone (25%) and zingiberene (25%). Conjugated Diarylheptanoids (1,7-diaryl-hepta-1,6-diene-3,5-diones, e.g. curcumin) are responsible for the orange colour and probably also for the pungent taste (3 to 4%).

Organs/ Systems Affected

Digestive, liver, blood.

Usage/ Dosage

As a tincture, 1 to 4 dropperfuls several times daily in water.

1 cup, 2 two 3 times daily (Decoction)

If you'd prefer to make a medicinal drink to aid digestion and possibly help prevent heart disease, use one teaspoon of turmeric powder per cup of warm milk. Drink up to three cups a day. Unusually large amounts of turmeric may cause stomach upset. If you find the drink doesn't agree with you, discontinue use.

Many people take 400 mg of curcumin three times per day in capsules or tablets. Tincture can be used in the amount of 0.5-1.5 ml, three times per day. Turmeric as a spice can also be incorporated into the diet as a way to promote health.

Caution:

People with hyperacidity or irritable stomach should avoid this herb.

Ulcers, arthritis, liver disease, heart disease and cancer all require professional treatment. If you would like to use turmeric in addition to standard therapies, discuss it with your doctor. If your doctor decides that herbs are a no-no, you might as well decide what you want - antibiotics or a new referral.

Persons with symptoms from gallstones should avoid turmeric.

Side Effects

Turmeric is extremely safe. It has been used in large quantities as a food with no adverse reactions.

Contraindications

Do not take Turmeric if any of the following conditions apply to you:

Obstruction of bile ducts, gallstones