Marina Baroni, Dipl. Ayu.

Posts Tagged ‘cooking with Turmeric’

Turmeric, Curcuma longa- Zingiberaceae

Turmeric, a relative of Ginger, has become one of the most studied exotic spices by modern scientists.  Turmeric has been used in India for over 4000 years as a daily kitchen spice and as a medicine to treat a wide variety of ailments.

Recent studies show that Curcumin, the active ingredient of Turmeric, has strong anti-inflammatory and antioxidant properties helping with diseases such as Alzheimer’s, Parkinson’s, arthritis and various cancers, where inflammation and oxidative damage are key elements.

Ayurvedic Medicine uses Turmeric to support the digestive, circulatory and respiratory system.  Turmeric is a great blood purifier; it is used in many skin conditions such as dermatitis, psoriasis, eczema, urticaria; it helps with inflammatory conditions such as rheumatoid arthritis and osteoarthritis; it is an anti-bacterial and antibiotic used in fevers and sore throat.

Even though Turmeric capsules are widely available, Ayurveda recommends the use of Turmeric as a cooking spice that can be added to any dish.

¼ to ½ teaspoon of Turmeric powder is enough for a meal serving 2 -3 people.

Enjoy!