Turmeric

Turmeric Turmeric (Curcuma longa) is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae. It is native to tropical South Asia and needs temperatures between 20 °C and 30 °C and a considerable amount of annual rainfall to thrive.

Flavor, Aroma & Taste

Raw turmeric rhizomes have to be cured for both colour and aroma. For this, the fingers and bulbs are boiled separately in water for 30 to 45 minutes until the rhizomes are soft.

Medicinal use

Traditionally turmeric is being used in Indian System of medicine. It has several medicinal properties like stomachic, carnivative, tonic, blood purifier, vermicide and antiseptic. The active constituent of turmeric, curcumin, has been shown to have a wide range of therapeutic effects. Because it is a strong antioxidant, it protects against free radical damage. Curcumin has also been shown to have a marked anti-inflammatory effect. 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 also been shown to reduce platelets from clumping together, which improves circulation and helps protect against atherosclerosis. There are numerous studies showing cancer-preventing effect of curcumin; which may be due to its powerful antioxidant activity in the body. Anticancer properties of turmeric are recently reported.