Ayurvedic
Spices: Turmeric
A
spice that infuses Indian dishes with a rich golden color, turmeric
has long been revered by ayurvedic healers for its diverse and
powerful healing properties.
The
rhizomes or roots of the turmeric plant (Latin Curcuma longa)
are sun-dried and then ground to a powder. This golden-yellow
powder is the widely used spice.
Turmeric
is a natural preservative. It is anti-inflammatory, antiseptic
and antibacterial. It is considered a powerful purifier by ayurvedic
healers. It enhances the digestion, strengthens the liver and
nourishes all the body tissues. Turmeric is also considered a
varnya herb in ayurveda--one that enhances the complexion. Turmeric
is warming, and offers the pungent, bitter and astringent tastes.
Turmeric
contains iron and potassium.
Many
research studies have been and are being conducted to study the
pharmacological properties of curcumin, the main phytochemical
compound in turmeric. Curcumin is a powerful antioxidant and helps
to fight free radical damage.
Curcumin
has shown results as a cancer-fighting agent, in balancing the
ratio of good and bad cholesterol, in preventing oxidation of
cholesterol, and in helping to prevent plaque and reduce inflammation
in brain cells such as that which occurs with Alzheimer's.
Using
turmeric as a spice
Turmeric
can either be sautéed in ghee or added to foods as they
are being cooked. Ayurveda recommends cooking turmeric before
you eat it.
Turmeric
has a potent color, aroma and flavor, so a little goes a long
way.
