Turmeric

Turmeric is native to South Asia and has two main varieties. One is harder and is used mainly for dying. The second is more commonly found in markets, is softer, larger, and lighter in color, and is used mainly for culinary purposes.

The Latin name for turmeric is "Curcuma Longa," which comes from the Arabic name for the plant, "Kurkum." It comes from the Zingiberaceae family (same as ginger) and in Sanskrit is called Haridra (The Yellow One).

For centuries, turmeric has not only been cherished for its medicinal healing properties but is believed to bring prosperity, benefit the subtle body and the chakras, and purify the channels (nadis), and is often used in ceremonies as a paste applied to the forehead (Ajna chakra or third eye) for devotional ceremonies.

Turmeric contains hundreds of molecular compounds, each with different biological effects. There are at least 20 antibiotic molecules, 14 of which are known to prevent cancer, 12 that are anti-tumor, 12 that are anti-inflammatory, and at least 10 different antioxidants. The rhizome consists of 70 percent carbohydrates, 7 percent protein, 4 percent minerals, and at least 4 percent essential oils. 

Turmeric is best known for its medicinal properties, particularly as a potent anti-inflammatory. It has proven effective in treating a wide range of ailments, including arthritis, ulcers, gallstones, eczema, psoriasis, acne, conjunctivitis, fibroids, cysts, dysmenorrhea, amenorrhea, dermatitis, urticaria, colitis, asthma, gout, fevers, sore throats, diabetes, anemia, and hemorrhoids. Additionally, it helps balance the female reproductive and lactation systems, and in men, it purifies and improves semen.

Turmeric has been used for centuries in Ayurveda and is believed to balance the three doshas (Vata, Pitta, and Kapha). It has the tastes of pungent, bitter, and astringent with the qualities of dryness, lightness, and warmth. Ayurvedic healers have used it as medicine taken internally in the form of fresh juice, boiled tea, tinctures, or powder, and topically as creams, lotions, pastes, and ointments.

The active ingredient in turmeric is curcumin. In its raw state, it makes up only 2-5 percent of turmeric and has poor bioavailability, resulting in the excretion of most of it in the feces. However, when combined with piperine, a component of pippali (Indian long pepper), the bioavailability of curcumin increases 1,000-fold. Turmeric should be in a 10:1 ratio to the long pepper.

I make a “Turmeric Nectar,” which is a jam made with turmeric, pippali (piperine), cardamom, cinnamon, ginger, coconut oil, and honey. This is not only very delicious but also improves the digestive qualities when the herbs are cooked.