HISTORY
The exact origin
of turmeric is not known but it most probably originates from western
India. Turmeric, a rhizome, is part of
the ginger family and has a tough brown skin with bright yellow-orange flesh. It is mildly aromatic, warm, has a pungent
bitter flavor, and has scents of orange and ginger. It may have been cultivated first as a dye
for holy robes in spiritual and religious rituals, and then later became valued
as a spice and in medicinal preparations.
Turmeric grows in
the tropical forests of Southern Asia, Indonesia, some Pacific Islands
including Hawaii, and the Caribbean. All
of these areas have a history of traditional culinary and medicinal uses. In fact, the history of turmeric is about
5000 years old.
Turmeric reached
East Africa by 800 AD and West Africa by 1200 AD. In the 13th century Marco Polo wrote of this
spice, exhibiting qualities similar to saffron.
In medieval Europe, turmeric became known as Indian saffron because it
was widely used as an alternative to the far more expensive saffron spice. Turmeric was finally introduced to Jamaica in
the 18th century and then spread to North and South America. In recent times the beneficial therapeutic
and healing actions of this wonder plant has led to its popularity in western
countries.
MEDICINAL BENEFITS OF TURMERIC
The health
benefits of Turmeric are many and go all the way back to the ancient Indian
Ayurveda system of herbal medicine and other Asian folk medicine
traditions. Turmeric has been used to
treat a long list of conditions, including diarrhea, fever, bronchitis, colds,
parasitic worms, leprosy, bladder and kidney inflammations, to improve
digestion, to relieve gas, to cleanse and strengthen the liver and gallbladder,
to normalize menstruation, for relief of arthritis, and as a blood purifier.
Turmeric has also been used for leech bites, festering eye infections, mouth
inflammations, skin conditions, infected wounds, and applied as a salve to
bruises. Even the ancient Hawaiians
used this herb for the prevention and treatment of sinus and ear infections and
gastrointestinal disorders.
The National
Institutes of Health currently lists 24 studies on the effects of turmeric and
its chief active component curcumin, which is an antioxidant. Antioxidants are found in plants that can
protect the body’s cells from damage caused by free radicals.
Studies show that
turmeric may help fight infections, some cancers, reduce inflammation,
digestive problems, osteoarthritis, and help prevent atherosclerosis. Turmeric also protects against liver
diseases, stimulates and protects the gallbladder and circulatory systems,
reduces cholesterol levels, dissolves blood clots, helps ulcerative colitis,
helps stop external and internal bleeding, and is used to help moderate insulin
levels and Alzheimers. Elderly villagers
in India, who eat turmeric in their daily curries, have the world's lowest rate
of Alzheimer’s disease.
Turmeric is not
only promoted as having antibacterial properties but as an anti-inflammatory
herbal remedy for arthritis, muscle sprains, swelling, and pain caused by
injuries or surgical incisions.
Since it benefits
the liver and gallbladder by eliminating toxins and increasing bile flow, you’ll find tumeric (Yu Jin) in Clear Body Detox. You’ll also find it in Clear Recovery to help stimulate the
blood, stop
inflamation and ease pain caused by injury or surgery.
CULINARY
Turmeric is a
major ingredient in Indian, Indonesian, and Malaysian, traditional curries,
stir-fries, and sauces. It is what gives
these dishes its savory flavor and yellow color. Turmeric is included in most vegetable, fish,
meat, potato, and rice dishes. Indian
condiments such as pickles, relishes, preserves, and chutneys use turmeric and
even salad dressings, yogurts, dry spice mixtures, and some sweet dishes also
use this remarkable spice. Furthermore,
Middle Eastern, Persian, African, European, Caribbean, and the Americas use
turmeric in a wide variety of main dishes, soups, stews, desserts, pickles, and
teas.
Turmeric is
sometimes used as an agent to give a rich custard yellow color to food. It is used in canned beverages, butter,
margarine, cheese, baked products, yogurt, ice cream, orange juice, popcorn
color, broths, cereals, icings, and is the source of American mustard's bright
yellow color.
Blend turmeric
with melted butter and drizzle over cooked vegetables, pasta, rice, or
potatoes. For a unique taste make a tea of turmeric, ginger, and honey.
Turmeric is a
rich source of iron, manganese, potassium, Vitamin B6 and fiber. The absorption of turmeric is enhanced with
peperine, found naturally in black pepper.
A daily sprinkle of turmeric on your food can be a valuable addition to
your already healthy lifestyle. A little
goes a long way.
Apart from cooking,
turmeric is used in cosmetics, sunscreens, skin creams, ant repellent, and as a
dye to tint cotton, silk, paper, and wood.
Go Ahead, Spice
Up Your Life and share your favorite turmeric recipe with us.
Dr. Stas' Ozog III, Ph.D.(A.M.), L.Ac., Dipl. A & C.H.(NCCAOM), MTOM
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