turmeric – getting to the ‘root’ of it

A recent study conducted by Emory University on Turmeric, establishes its Anti cancer & anti viral properties. This was in the news last month (April 2015). The study was published in the journal ecancermedicalscience.


For centuries, Turmeric has been revered for its healing properties. A teaspoon of powdered turmeric, dissolved in a glass of warm milk can potentially drive away that impending cold, banish fatigue and manage pain. Turmeric is applied on wounds as an antiseptic and to aid healing.

Widely used in Indian and South East Asian cuisines, Turmeric is eaten / used either fresh or in a dried, powdered form. The bright orange flesh notoriously stains hands while handling, but is actually a weak dye! Similar in appearance to its cousin Ginger, Turmeric is also a rhizome (a modified stem that grows underground).

Curcumin, a natural phenol, is the active ingredient in Turmeric that accounts for its taste and its therapeutic value. Research has linked the beneficial use of turmeric with Cancers, Arthritis, Alzheimer’s, and depression.

The therapeutic properties of Turmeric have been spoken about for thousands of years and it is an essential component of Indian Ayurvedic medicine. Ayurveda (Life-Knowledge) is a system of ancient Indian medicine. It is said that the oldest surgical texts (including plastic surgery) can associated with Ayurveda.

Young fresh Turmeric can be peeled, sliced and pickled in lime juice or even added to a salad. Turmeric powder is made by boiling, drying and powdering fresh turmeric. It is an essential component of Curry Powder and has a distinctive warm, earthy, peppery and slightly bitter taste.





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