Tyra Burgess, Dipl. ABT (NCCAOM)
Turmeric is a prevalent and powerful herb, with a long history of medicinal and culinary uses dating back at least 4000 years. Rhizoma curcumae longae, is a member of the Zingiberaceae/Ginger family, that is packed with curcumin which gives the root its deep golden yellow color and lead to the name “Indian saffron”. In Auyruvedic medicine turmeric is called haldi, and in Traditional Chinese Medicine, Jiang Huang. There are over 130 species of turmeric and India produces nearly 80% of all turmeric, and many of us know it as a one of the spices, along with coriander and cumin, that make up the loved seasoning curry, but this herb has wonderful medicinal properties that make it well worth having in your cupboard.
Turmeric’s healing properties
Turmeric has a peppery, acrid, warm, and bitter flavor. Turmeric is helpful to almost every system in the body, and has been researched and used by every modality on the planet. In Eastern medicine, the herb is indicated in the stagnation of blood and Qi. TCM uses it for conditions such as amenorrhea, dysmenorrhea, tumors, and traumatic injury where there is pain and swelling from stagnation. Ayurvedically, turmeric is used to treat a wide variety of conditions ranging from arthritis to ulcers, gas, hepatitis, diabetes, menstrual issues and to prevent and treat intestinal parasites.
With the help of Western Science, it has been determined that there are over 100 isolated components in this miracle plant that are helpful in medicine and powerful in Pharmacology. In Western Herbology, this plant is used as an anti-Inflammatory, antiarthritic, anti-bacterial, anti-viral, anti-septic, antioxidant, topical antibacterial and antifungal, antifertility, hypotensive, anti-atherosclerotic, it has tumor preventing activity, choleretic, stimulates digestive enzymes, a carminative, a hepatoprotective, a nephroprotective, radioprotective, […]