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Turmeric (Curcuma
Longa) This golden yellow spice is one of my favorites, especially on cold foggy days.
Just looking at a dish prepared with turmeric's bright hue cheers me up! History ~This golden root is native to India and Indonesia, and has
been cultivated for more than 5000 years. It has been used in cooking, dying fabrics, and as medicine. During
his travels in China in 1280, Marco Polo recorded his encounter with turmeric as being similar to saffron. Indeed, turmeric
is also known as "Indian Saffron", although in contrast, it is one of the cheapest spices available. Medicinal Uses ~ Action: anti-inflammatory,
liver protective, anti-carcinogenic The
medicinal properties of turmeric are attributed to its active ingredient: curcumin. In Ayurvedic and Chinese medicine,
turmeric has been used to treat digestive disorders, liver ailments, skin diseases, and to enhance wound healing. A
tremendous amount of modern research has validated it's healing properties. In fact, scientists at Vanderbilt
University and the University of Leicester in England have reported that turmeric has potent Cox-2-inhibitory factors (which
means that it is a powerful anti-inflammatory agent). Also, substantial research has yielded promising results of curcumin's
anti-cancer potentials. Culinary Uses
~ Turmeric is the main ingredient in curry blends, and offers it's distinctive orange-yellow color to many other dishes from
India. It especially complements lentils and other legumes as well as potatoes and rice. See the Recipe Page for a delicious, warming soup spiced with Turmeric
References: Ayurveda: Life, Health and
Longevity by robert E. Svoboda The Cox - 2 connection
by James LaValle www. ncbi.nlm.hin.gov
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