Smita Pani: [amdavadis4ever] Turmeric: Properties, Benefits And Uses

Turmeric: Properties, Benefits And Use



Turmeric is a very tasty spice that gives an intense and exotic flavour to any dish. But did you know that it is also really healthy? Let's explore how to use this spice and the benefits for our body. Turmeric: Nature's Healer Turmeric (Curcuma longa) belongs to the Zingiberaceae family, the same as ginger. The Turmeric plant has long oval leaves and the floral spikes are harvested as well as the roots. It is native to India but is distributed throughout South Asia. To grow well, the plant needs a temperature ranging from 20° to 30° as well as plenty of rainfall throughout the year. Rhizomes are extracted from the roots by boiling and drying them. They are then crushed with the special tools to release the beneficial healing properties of the turmeric powder. There are two types of rhizome: the main one, which encloses the roots, and the secondary one, in the shape of fingers. Cutting it into slices reveals its orange colour, similar to that of the carrot. A Brief History of Turmeric Turmeric is a spice that has played a part in human history from about 3000 years. It was used by the Assyrians to dye fabrics and by the Indians for its medicinal properties, as well as using it in the kitchen. In the past, it was such an important composition of curry that it was considered a sacred spice. It was brought to Europe by the Arabs who called it Kurkum, the worn eventually evolving to turmeric as we know it today. It was known in ancient Greece, and in 1815, the rhizome of turmeric was analysed in the west for the first time. In the last thirty years, however, there have been numerous laboratory tests that have demonstrated the power of turmeric to treat many diseases, including cancer, cardiovascular disease and Alzheimer's. The Properties and Benefits of Turmeric Turmeric has detoxifying properties especially for the liver and is used in traditional Chinese medicine and Indian. This spice helps to strengthen the lining of blood vessels, thus bringing benefits to the heart and the cardiovascular system. Its properties are also beneficial to the brain, helping to prevent depression and Alzheimer's. Turmeric has many properties: it is anti-cancer, capable of combatting and preventing the onset of tumours such as colon, liver, lung, mouth, skin, kidney, breast and leukaemia. It can also be used to defeat inflammation and prostate cancer, although it is not recommended in the treatment of gallstones, gallbladder, and duodenal ulcer. Turmeric has important antioxidant properties: it fights free radicals and slows cell aging. This effect is very important in diseases such as rheumatoid arthritis, where free radicals cause inflammation and pain in the joints. Other benefits of turmeric are related to its anti-inflammatory action that is useful in the case of arthritis. It is also important for its healing power: in India, the rhizome is used to treat wounds, insect bites, sunburn and many skin diseases, including eczema, chicken pox, shingles, herpes, and allergic reactions. It is also believed that turmeric can help to lower bad cholesterol (LDL) in the blood, whilst increasing the good (HDL). Turmeric: A Natural Cough Remedy To combat a nasty cough, you can prepare this effective home remedy made from turmeric which has a liquefying effect and is a powerful expectorant. Just mix a teaspoon of turmeric powder in half a glass of warm milk for two or three times a day on an empty stomach. To treat colds, prepare a herbal tea by adding a half litre of water, 2 teaspoons of turmeric powder, 1 teaspoon of honey, a dash of lemon juice and a pinch of black pepper. You can drink one or two cups of the tea a day. You can also prepare a detoxifying herbal tea by adding a teaspoon of turmeric, one teaspoon of ginger and two teaspoons of cardamom seeds to hot water. Leave everything to infuse for a few minutes and then strain and drink. How to Use Turmeric in the Kitchen Turmeric powder has a fresh, delicate flavour and is mainly used mainly in Indian and Pakistani cuisine for the preparation of curry and as a food colouring. The recommended daily dose is two teaspoons a day (each teaspoon of turmeric is 2 calories) and you can put it in foods, sauces, yogurt and fresh cheeses. To improve bodily absorption, it is advisable to take it with a pinch of black pepper. Turmeric is quite spicy and in the West, it is widely used for the preparation of curries and sauces. It also has colouring properties, in fact, it is also called the "saffron of India" and, for this, is used as a natural food dye. One of the most widespread use in the kitchen is to add to various soups and stocks. It can also be an excellent condiment for rice and for flavoring stuffed vegetables such as tomatoes, peppers, aubergines, and courgettes. Turmeric Oil: The Oil of Youth Turmeric oil is sometimes called the 'oil of youth' because of its antioxidant properties. It can be used as a condiment instead of extra virgin olive oil, and is beneficial to the liver and the metabolism. To prepare it, you will need 50 cl of extra virgin olive oil and 3 teaspoons of turmeric powder: simply pour the oil into a sealed glass jar and add the turmeric, stirring to mix well. Leave it to steep for seven days and shake once a day. On the eighth day, decant the oil into a bottle making sure that the turmeric has settled to the bottom.

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Posted by: Bhupendra Jesrani <jesranibd@yahoo.co.in>

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