Some plants are more ‘famous’ than others. Like the opium poppy, cocoa, tea, or cotton, they have become known throughout the world for having played a part in changing the course of history. Others, such as roses and lavender, have made their impact through their alluring perfume. The perennial herb, turmeric, has become significant for humans because of its usefulness in a myriad of different ways. It is revered for its medicine and dyeing properties, and is commonly used as a dried or fresh spice in cooking. Although it has long been known in the East as a medicinal plant, in the western world it has, in recent years, become prized for what many believe to be its health benefits.
Turmeric (Curcuma longa) is a perennial herb native to South Asia, especially India. It is part of the wider ginger family (Zingiberaceae) and is recognized for its bright, orange-yellow underground stems, or rhizomes. Growing to around a meter tall, its vibrant green leaves and pale yellow flowers make it an attractive garden plant in warmer parts of the country where it thrives in moist, humid, well-drained environments. Those who live in regions which are less favourable to cultivating turmeric often have success in growing the plant undercover in large containers. When grown to maturity, the turmeric produces the harvestable rhizomes which contain the coveted compound ‘curcumin.’
Curcumin is valued by many as a powerful anti-inflammatory and antioxidant compound which tackles oxidative stress – the sort that can result in cell damage linked to many diseases, including cancer, diabetes, Alzheimer’s, and heart disease. The regular consumption of turmeric may also help reduce symptoms of arthritis and joint pain, and contribute to an improvement in mobility. It is also said to boost the growth hormone linked to healthy brain function.
In the traditional well-being practice of Ayurvedic medicine (which hails from India), turmeric is consumed alongside the juice of a small vitamin C-rich green fruit known as ‘Indian gooseberry,’ or Nagamotha (Cyperus esculentus L.), an edible grass-like plant. The turmeric is boiled in water for several minutes, cooled to room temperature, mixed with honey, and taken twice a day after meals for one to two months. Where ‘Indian gooseberry’ or Nagamotha is not available, those who buy or grow their own turmeric rhizomes use a different method to take their curcumin at a ‘medicinal’ level. They slice a 2.5-cm section of fresh turmeric into small, thin pieces, boil it in a cup of water for 3 to 4 minutes, and strain off the cooled liquid before drinking it.
Fortunately, for those who don’t have the time to grow turmeric, or who can’t access the fresh rhizomes, curcumin is available to take in more convenient ways. As a dried spice, it can be added to cold smoothies and hot lattes, and used as an ingredient in curries, soups, and crackers. It teams well with ginger, honey, and lemon to make a refreshing tea. Some people even make a paste from turmeric powder and apply it directly to their skin. It is thought that mixing turmeric with ground black pepper aids in the absorption of the curcumin. However turmeric is taken, it is always advisable to consult a medical professional about just how much it is wise to consume or apply.
Of course, perhaps the simplest, no-fuss way to consume turmeric, is to purchase it as a supplement. Available as capsules or tablets, curcumin sourced in this way is already likely to be infused with pepper, and to come with dosage instructions. If you dislike the taste of turmeric powder, you’ll find supplements are much easier to swallow without noticing the flavour.
With so many potential wellness benefits, and a range of ways in which to consume it, turmeric is fast becoming popular as a routine way to promote good health.
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