Turmeric is a plant that has a very long history of medicinal use, dating back many centuries. Because of its brilliant yellow color, turmeric is also known as “Indian saffron.” Known by the scientific name Curcuma longa, this spice comes from a rhizome belonging to the same family as ginger. Native to the Indian subcontinent and parts of Southeast Asia, turmeric has been used in Ayurvedic medicine for thousands of years. The spice was first used as a dye, and eventually came to play an important culinary role, known for its warm and peppery flavor, bright orange-yellow color, and mustard-like aroma. The primary active ingredient in this yellow spice is curcumin, an antioxidant and natural anti-inflammatory. In addition to giving the spice its characteristic golden hue, curcumin is responsible for most of the health benefits this spice has to offer. With its inherent qualities and high content of the important bioactive compound curcumin, Indian turmeric is considered to be the best in the world. Not only does this spice offer protection against free-radical damage and chronic inflammation, but it offers antidepressant, anticoagulant, analgesic, and anti-arthritic benefits as well. Turmeric is also used as an herbal medicine for conjunctivitis, skin cancer, small pox, chicken pox, wound healing, urinary tract infections, and liver ailments. It is also used for digestive disorders; to reduce flatus, jaundice, menstrual difficulties, and colic; for abdominal pain and distension and for dyspeptic conditions including loss of appetite, postprandial feelings of fullness, and liver and gallbladder complaints. The use of turmeric as a spice and as a household remedy has been known to be safe for centuries. To date, no studies in either animals or humans have discovered any toxic effects associated with the use of turmeric.
