Nothing Cowardly about the Yellow Spice Turmeric.
By Joan McDaniel April 11, 2013
You don’t have to be a Cowardly Lion to like Turmeric.
Turmeric is all about ancient civilization and deep traditions, both in food and holistic medicine. It has been harvested for more than 5,000 years. Like ginger you plant it in the ground and eat the roots. We know it for its yellow color but there is much more to learn of its powers. The plant is called Curcuma longa and the root is called a rhizome. It has a tough brown skin and a deep orange flesh. Like ginger and other spices it has amazing anti-inflammatory and healing benefits. It is also used as a textile dye.
Turmeric is traditionally been used both in the Traditional Chinese and Indian Ayurvedic traditions of holistic medicine. It is also known as “Indian saffron”. It is 5 to 8 times stronger than Vitamin E and stronger than Vitamin C.
In South Asian and Middle Eastern cuisine turmeric is used in spice curries, for dyeing, and to impart color to mustard condiments.
Turmeric is anything but weak – It is a powerful healing herb used in ancient holistic healing.
Turmeric is native to Indonesia and southern India. Arab traders introduced it into Europe in the 13th century, but it isn’t until recently it has become popular in Western cultures. The leading commercial producers of turmeric include China , Haiti, India, Indonesia, Jamaica, and the Philippines.
Turmeric used in disease prevention
Anti-inflammatory Turmeric Plant
Helps maintain blood sugar
Cancer fighter and treatment
Helps maintain cholesterol levels
Helps support a healthy blood and circulatory system
Improves cognitive functions for those with neurological disease pathology Turmeric Plant
Helps Diabetic blood sugar maintain
Maintain a healthy digestive system
Helps promote eye health
Fat loss promoter
A good source for fiber
Heart disease prevention
Improves your Immune System
Local antiseptic for wound care
Helps promote a healthy overall skeletal system (healthy bones and joints)
Reduced oxidative stress
Source for iron, manganese, potassium and vitamin B6
Here is more information on the top health benefits of turmeric.
According to Dr. Mercola’s article Turmeric is … “The Spice that Ignites Your Body’s Astonishing Immune System” 5 to 8 times stronger than vitamin E and stronger than vitamin C, this ‘antioxidant breakthrough’ may help boost your immunity, maintain normal cholesterol levels, and put the brakes on aging.*
Rhizomes in plant
Plant Ground into a powder
Turmeric (Curcuma longa) is a rhizomatous herbaceous perennial plant of the ginger family. It is native to tropical South Asia and needs nice warm temperatures between 68°F and 86°F and a good amount of water or rainfall to thrive. Plants are gathered annually for their rhizomes, and when not used fresh are boiled for several hours, dried in hot ovens then grounded into the deep orange-yellow power we see in the spice jar.Many plants are propagated this way asparagus, Cannas, fingerroot, galangal, ginger, irises, Lily of the Valley, sympodial orchids, and Turmeric.
A gift from nature
Spice with a healing history
The Food Channel Turmeric Video
Please note this is not a recommendation for any product nor advice to buy any product.
Coconut cream care
Most people know turmeric as a primary spice in curries. The FDA considers it a “food color additive” for its bright yellow-orange color.
For thousands of years, turmeric has been recognized for its healing properties. Studies show benefits for turmeric and its active component, curcumin, as an anti-inflammatory, in treating arthritis, slowing the growth of cancer, protecting against liver damage, and even protecting against Alzheimer’s.
Some sources say that big pharma tried to get the FDA to change the classification of turmeric and call it a drug. What does that tell you?
Many people who have experienced the benefits of turmeric get their daily dose as a tea. Here’s a simple recipe from Dr. Andrew Weil:
– Bring four cups of water to a boil.
– Add one teaspoon of ground turmeric and reduce to a simmer for 10 minutes.
– Strain the tea through a fine sieve into a cup, add honey and/or lemon to taste.