TURMERIC (Curcuma longa), the Golden Spice


The Latin name for turmeric is “Curcuma Longa”, which comes from the Arabic name for the plant «Kurkum»
It has a bitter, pungent flavour and an intense yellow-orange colour. Turmeric can be purchased in whole root form or dried and powdered. The earthy flavour remains strong even in the powdered version. The most common form is powdered which is easy to use and store.


Turmeric is a plant that has a very long history of medicinal use, dating back nearly 4000 years. Turmeric grows wild in the forests of Southern Asia including India, Indonesia, Indochina, nearby Asian countries, and some Pacific Islands including Hawaii.

The turmeric plant needs temperatures between 20°C and 30°C and a considerable amount of annual rainfall to thrive. It is an annual herb .
Turmeric and ginger are botanically related to each other and have both been used for centuries as spices in cooking and as medicinal herbs.
Turmeric contains natural phenols, Vitamin C, Vitamins B group, calcium, rich in iron, manganese, Vitamin B-6, potassium.

Turmeric has been used in both Ayurvedic and Chinese medicine as an anti-inflammatory, to treat digestive and liver problems, skin diseases, and wounds.

Turmeric contains bioactive compounds with powerful medicinal properties:

  • antiseptic (for wounds, cuts, burns, and bruises)
  • antibacterial
  • anti-inflammatory
  • antimicrobial
  • anti-cancerous
  • antioxidant
  • purifies the blood and removes toxins
  • warming, improves blood flow
  • used as a digestive stimulant (increases bile flow) and as a remedy for gastrointestinal discomfort associated with irritable bowel syndrome and other digestive disorders
  • used to treat sprains and swelling

Turmeric contraindications:
should be avoided during pregnancy, acute jaundice and hepatitis

Turmeric is one of those key ingredients you simply need in any well-stocked, plant-based kitchen. So, since this spice is amazing and full of health benefits, it will take your favourite dishes to a whole new level. Use it to spice up your rice, roasted vegetables, soups, scrambles, greens.
Author: Taras Tj
Translator: Erica Vtoraja
Painter: Nikole Bukrejeva


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