Turmeric is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae. It is commonly used as a spice and an important ingredient in most commercial curry powders. Additionally, Turmeric is used to give a yellow color to some prepared mustards. However, the root of turmeric is also widely used to make medicine.
Turmeric originates from South and Southeast Asia as well as from Western India.
Turmeric is an ancient spice and a traditional remedy that has been used as a medicinal herb, condiment and flavoring. In the 13th century, Marco Polo, writing about his travels in China, described Turmeric: He said, “There is also a vegetable which has all the properties of the true saffron, as well as the color, and yet it is not really saffron. It is also used as an ingredient in many dishes.” Turmeric has a long history of medicinal use in South Asia, mentioned in Sanskrit medical dissertation and widely used in Ayurvedic (Indian alternative medicine systems). Susruta’s Ayurvedic Compendium in 250 BC recommends an ointment containing turmeric to relieve the food poison effect.
Curcumin is the active ingredient in turmeric which has been shown to have a wide range of therapeutic effects. Curcumin is known for its antioxidant, anti-amyloid and anti-inflammatory properties. Turmeric (Curcuma longa) is also known as Tumeric or Curcumin.
A rhizome is an underground stem that grows horizontally. In botany, the rhizome is the underground, horizontal stem of a plant that often sends out roots and shoots from its nodes.
Turmeric requires a hot and humid climate to prosper and it generally grows on light black or red soils that are more claylike in nature. The rootstalk is sown in around the spring season. The harvesting of this plant is done when the leaves of this plant start turning yellowish after 7 to 10 months of plantation.
The fingers and rhizomes of turmeric are boiled separately for 30-40 minutes until bubbles and white fumes, then drained and dried in the sun for 10 to 15 days, until they become dry and hard. Then the Turmeric is dried, cleaned and polished mechanically in a drum rotated by hand or by power to make the powder.
It is necessary to care raw turmeric rhizomes freshly unearth for its attractive yellow colour and the characterized aroma. Without proper care, turmeric lacks both.
The rhizome or root of the turmeric plant is used to make turmeric spice. The rhizome is boiled and then let to dry. The rough skins are removed and grounded to make a fine rich yellow turmeric powder. Turmeric is a natural preservative. When added to Indian delicacies such as curry and rice, it gives a rich color and slight flavor to food. Turmeric combines well with spices such as chilli powder, coriander powder, cumin, and cinnamon.ping address is accurate upon checkout.
Turmeric is one of the principle ingredients of curry powder. It can be used as a substitute for saffron. In India, turmeric is used as a condiment. It is used to flavor and color butter, cheese, margarine, pickles, mustard, liquor, fruit drinks, cakes, table jellies, fruit dishes, other food products and also as a food adjunct in many vegetables, as well as in meat and fish preparations. Turmeric oil and oleoresin is also used to impart the flavor in food and perfume industries. It adds a warm, mild aroma and distinctive yellow color to foods.
Kumkuma is a red powder made of turmeric and lime. Kumkuma is worn by Hindu woman as the ‘bindi’ dot, on the forehead at the point of the third eye; small dot of kumkuma worn on the forehead between the eyebrows, or in the middle of the forehead. The red color is a sign of marriage. The ‘bindi’ is also a beauty mark worn by Hindu women.
The FDA classifies Turmeric under its section GRAS (Generally Recognized as Safe). For thousands of years, Turmeric has been used with no side effects. Studies have also shown that, even in large quantities, Turmeric Curcumin does not produce any known side effects in humans.
To assist with many health related issues such as liver disorders, digestive problems, treatment for skin diseases, wound healing, atherosclerosis, bacterial infection, and eye disorder turmeric has long been used in as an anti-inflammatory.
India, Taiwan, Pacific islands, Central and Latin American countries, Thailand and other Southeast Asian countries. However,Turmeric’s highest production is in India. Approximately 90% of world’s total production is in India. India is the major exporter of Turmeric.
The main organs that turmeric treats are the skin, heart, liver and lungs. Turmeric is used for bleeding disorders and skin diseases also purifying the body and mind is a common use of Turmeric in natural healing. Turmeric is said to reduce fevers, diarrhea, urinary disorders, poisoning, coughing, and lactation problems.
It is also used for arthritis, heartburn (dyspepsia), stomach pain, diarrhea, intestinal gas, stomach bloating, loss of appetite, jaundice, liver problems and gallbladder disorders.
Additionally, for headaches, bronchitis, colds, lung infections, fibromyalgia, fever, and menstrual problems. Other uses include depression, Alzheimer’s disease, water retention, worms, and kidney problems. Some people apply turmeric to the skin for pain, ringworm, bruising, leech bites, eye infections, inflammatory skin conditions, soreness inside of the mouth, and infected wounds. Turmeric has multitude of applications.
Turmeric is very effective in removing blackheads. A pinch of Turmeric powder mixed with one teaspoon of coriander juice is an effective remedy for pimples, blackheads and dry skin.
Make a paste of Besan, Dahi, a few pinches of Turmeric powder, some drops of lemon, and then apply this paste on face. Keep until it dry. Daily use of Turmeric will definitely improve skin tone as well as remove blackheads.
Nowadays Turmeric is extensively used in cosmetic products to prepare natural and herbal creams, lotion, hair dye and many other beauty products. As an herb, turmeric has been used for centuries for seasoning through a series of complex extraction and isolation processes.
Turmeric’s color properties are everlasting, however its flavor and aroma can be lost if not stored properly. Store it in airtight containers away from sunlight. Also, store it in cool, dark, dry places.
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