Botanical Name: Curcuma longa
- English: Turmeric
- Sanskrit: Rajani, Nisa, Nisi, Ratri, Ksanada, Dosa
- Also, known as: Khamin, Halad, Haladi, Haldar, Haldhar, Haldi, Haldu, Halud, Haku Halu, Hardi, Haridra, Huang Chiang, Hsanwen, Hurid, Arishina, Acafrao, Arqussofar, Asabi-E-Safr, Avea, Cago Rerega, Chiang-Huang, Common Tumeric, Curcum, Curcuma, Rajani, Rame, Renga, Rhizome De Curcuma, Saffran Vert, Safran, Safran Des Indes, Skyer-Rtsa, Dilau, Dilaw, Gelbwurzel, Gezo, Goeratji, Indian Saffron, Jianghuang, Kaha, Kakoenji, Kalo Haledo, Khamin Chan, Khaminchan, Kilunga Kuku, Kitambwe, Kiko Eea, Koening, Kurcum, Kurkum, Kurkumawurzelstock, Ledar, Ladhir, Luyang Dilaw, Mandano, Manjano, Manjal, Nghe, Nisha, Oendre, Pasupu, Tumeric, Tumeric Root, Tumeric Rhizome, Turmeric, Ukon, Koenit, Koenjet, Kondin, Kooneit, Kunyit, Ul Gum, Wong Keong, Wong Keung, Yellow Root, Yii-Chin, Zardchob, Zardchubeh, Keltajuuri, Curcuma, Safran Des Indes, Terre-Mérite, Souchet Des Indes, Holdi, Kitrinoriza, Kourkoumi, Kourkoumas, Túrmerik, Kunyit, Kunir, Tamerikku, Ladar, Romiet, Lomiet, Lamiet, Khamin, Khimin, Khi Min Khun, Kunyit Basah, Gurkemeie, Marmarii, Azafrán Arabe, Uqdah Safra, Eqar Kurkma, Toormerik, Turmerig, Halodhi, Horidra, Zouty Imbir, Sa Nwin, Sanae, Nanwin, Yu Chin, Yu Jin, Wohng Geung, Geung Wohng, Wat Gam, Huang Jiang, Jiang Huang, Yu Jin, Yu Jin Xiang Gen, Indijski Safran, Kurkuma, Indicky Safrán, Zluty Koren, Zluty Zázvor, Gurkemeje, Bsar, Geelwortel, Kurkuma, Tarmeriek, Koenjit, Koenir, Kurkumo, Harilik Kurkuma, Kurkum, Pikk Kollajuur, Lohnav Kollajuur, Arisina, Shynrai, Kang-Hwang, Keolkuma, Kolkuma, Sim-Hwang, Teomerik, Tomerik, Tumerik, Ulgum, Ulgumun, Yaingang, Machu, Kurkuma, Ostryz Długi, Szafran Indyjski; Klacze Kurkumy, Açafrao Da India, Açafrao Da Terra, Imbir Zhyoltyj, Imbir Zheltyj, Koren Kurkumy, Kurkuma, Kha Min Chan, Khamin Luang, Kha Min, Gaser, Sga Ser, Yung Pa, and Zard Chub
Harvested: Wild or cultivated
Parts Used: Rhizome
Turmeric, a spice that has long been recognized for its medicinal properties, has received interest from both the medical - scientific world and from culinary enthusiasts, as it is the major source of the polyphenol curcumin. Curcumin is being recognized and used worldwide in many different forms for multiple potential health benefits. The rhizome, the portion of the plant used medicinally as a yellow powder which is used as a flavor in many cuisines and as a medicine to treat many diseases. The active constituents of turmeric are the flavonoid curcumin and various volatile oils, including tumerone, atlantone, and zingiberone.
Curcuma longa, is a rhizomatous herbaceous perennial plant with oblong, pointed leaves and funnel-shaped yellow flowers, grows up to 1-1.5 m high with a short stem. Main rhizome is stout, fleshy and nearly ovoid about 3 cm in diameter and 4 cm long. Large lanceolate leaves are uniformly green, up to 50cm long and 7–25cm wide; apex acute and caudate with tapering base. Pale yellow flowers about 5cm long. Turmeric is closely related to ginger. As with ginger, it is the rhizome, or root, of the plant that is most frequently used as a culinary spice and as herbal medicine.
It has been a beloved spice in India for thousands of years, frequently found in Indian cuisine and in Ayurvedic medicine. Dried Curcuma longa is the source of turmeric, the ingredient that gives curry powder its characteristic yellow color. The powder is also used as natural food preservative, preserves the freshness of the food through its antioxidant mechanism and add unique flavor and fragrance to the food.
In India, turmeric - containing curcumin - has been used in curries; in Japan, it is served in tea; in Thailand, it is used in cosmetics; in China, it is used as a colorant; in Korea, it is served in drinks; in Malaysia, it is used as an antiseptic; in Pakistan, it is used as an anti-inflammatory agent; and in the United States, it is used in mustard sauce, cheese, butter, and chips, as a preservative and a coloring agent, in addition to capsules and powder forms. Curcumin is available in several forms including capsules, tablets, ointments, energy drinks, soaps, and cosmetics. India currently grows most of the world’s turmeric.
How to use:
As a spice.
There are different ways to use powdered herb.
Food Preparation: You can add powdered herbs to any super food, herbal smoothie, sauces, spreads and even cookies. Also, for children, you can mix powdered herbs with honey or glycerin to make a paste. The thicker the paste, the more potent and herbal in taste. The sweet taste of honey and glycerin will help the medicine go down. This method is also known as "Electuaries".
Capsules: Encapsulating your own powdered herb at home, give you assurance that the contents of the capsules are pure herb and no filler or any other products. These capsules can be taken with liquid.
Poultice: Poultice can be made with an herbal powder and liquid (mostly water) to form a paste which is then applied to the skin. This method is very helpful for skin conditions.
Herbal shot: Powdered herb can be mixed with water, fruit juice or other liquid to make herbal shot.
You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.
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This information has not been evaluated by Health Canada.
This information is NOT intended to diagnose, treat, cure, or prevent any disease.