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The plant, from the root of which a bright orange spice is made, belongs to the ginger family. Turmeric is the natural colorant that gives curries and tahini their rich color.
Where is she from? The birthplace of the spice is South Asia. Therefore, it is also called the saffron of India. And sometimes “saffron for the poor”: a hint of valuable properties at a low price. Today, turmeric is also grown in China and Africa. Seasoning prolongs the freshness and pleasant taste of dishes. In Ayurvedic and Chinese medicine, it is used to improve digestion, strengthen immunity and reduce inflammation, including on the skin. “During menstruation, Indian women apply ground turmeric all over their bodies for a few minutes to stimulate body cleansing,” says Ayurvedic beautician Padma Kumari. – Owners of oily skin mix turmeric with yogurt or orange juice and apply the composition on the face for 10-15 minutes. Owners of dry skin add almond oil or whole milk to the spice ”(1). You can make such masks only in the evening: turmeric stains the skin in orange, which is unlikely to be washed off at a time.
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What does it contain? A special group of polyphenols is curcuminoids, mainly curcumin. It is he who gives the root a bright golden color and a slightly bitter taste.
What is its use? First of all, in powerful anti-inflammatory properties. In addition, turmeric improves digestion, stimulates the liver and activates the intestines. In large doses, it also has an analgesic effect.
For whom? In the composition of dishes, turmeric is useful for everyone as a prevention of inflammation. For those who have arthrosis, arthritis or other joint diseases, it makes sense to use turmeric as part of biologically active food supplements. The main contraindication is hepatitis.
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In any form? In our stores, turmeric is sold mainly already chopped, but you can try to buy turmeric roots during a trip to eastern countries. They are similar to ginger, only orange in color and usually smaller. At home, they can be ground on a grater or in a blender just before seasoning the dish. This turmeric has a more pronounced antibacterial and anti-inflammatory effect. It is good to mix turmeric with pepper: it improves the absorption of curcumin.
How much? No limits. In Indian cuisine, turmeric is the main antibacterial component, so it is added to 90% of dishes. Season soups, salads, meat dishes, vegetable stews with it. Try traditional turmeric options like sesame tahini. To soften the bitter taste of turmeric, a traditional curry mixture will help.
1. Ayurvedic cosmetologist Padma Kumari conducts an appointment at the Center for Ayurvedic Medicine and Yoga Therapy “Atreya Ayurveda”.