Turmeric is a spice with a peppery, warm and bitter flavor, and mild orange and ginger fragrance. It is best known as one of the ingredients used in making curry. Turmeric is an excellent source of iron and manganese and also a good source of vitamin B6, dietary fiber, and potassium.
Native to Indonesia and southern India, turmeric has been harvested in those areas for over 5,000 years. It was introduced into Europe by Arab traders in the 13th century and has only recently become popular in Western cultures. Recent research has highlighted its therapeutic properties, one of the primary reasons for its popularity. The leading commercial producers of turmeric include India, Indonesia, China, the Philippines, Taiwan, Haiti and Jamaica.
This trendy and terrific spice is from the root of the Curcuma longa plant, which has a tough brown skin protecting its deep orange flesh. Many classic and traditional Eastern cultures have revered turmeric as a member of the Ayurvedic pharmacopeia. This means turmeric has been used for a long time as a powerful healing remedy as an anti-inflammatory and very strong antioxidant in both the Chinese and Indian systems of medicine.
Epidemiological studies have found that the frequent use of turmeric can lower rates of breast, prostate, lung and colon cancer. It also helps an even wider variety of conditions, including flatulence, jaundice, menstrual difficulties, bloody urine, hemorrhage, toothache, bruises, chest pain, and colic. Other research has shown turmeric aides the livers ability to detoxify our blood.
Inflammation and Turmeric
Inflammation is an incredible natural response of the human body. It helps fight unwanted foreign invaders and also has a role in repairing tissue damage. Pathogens, such as bacteria, could easily take over our bodies and kill us without the inflammatory process.
But only short term, or acute, inflammation is beneficial. When it becomes a long-term situation, or chronic, it can become a major problem and can be used against the body’s own tissues, harmful instead of helpful.
Most researchers agree, that long-term inflammation plays a major role in almost every chronic, Western disease including heart disease, cancer, metabolic syndrome, Alzheimer’s and other various degenerative conditions.
Therefore, turmeric’s ability to reduce inflammation is of prime importance as a natural alternative in preventing and treating these diseases.
Curcumin is thought to be the powerful primary pharmacological agent in turmeric.
The best way to experience the full affects, is to take an extract that contains significant amounts of curcumin. Most of the research was based on a minimum of 1 gram of turmeric per day. Taking it with black pepper enhances the absorption into the bloodstream.
Here’s a great smoothie recipe to start incorporating turmeric into your daily diet:
Blend together:
1 C. organic almond or rice milk, no sugar added
1 Frozen Banana
½ C. Frozen Peaches
¼ tsp. Rosemary
1 C. Spinach
30 drops Turmeric extract
You can also change it up with kale and berries as alternative ingredients.
Blend and enjoy!
Or for a snack, try this recipe:
Ingredients:
1 Tbl. organic canola oil
½ tsp. mustard seeds
1 green chile chopped
¼ tsp. fennel seeds
8-10 curryleaves chopped (or cilantro)
½ tsp. turmeric powder
½ tsp. salt
1 tsp. raw sugar
1 C. Puffed rice
1 C. granola
¼ C. each of dried cranberries or other dried mango
½ C. choice of nuts
½ C. Roasted sprouted chickpeas
2 Tbl. sunflower seeds
2 Tbl. sesame seeds
¼ tsp. chile powder (optional for extra spice)
Prepare:
Heat the oil in a large saute pan over medium high heat. Add mustard seeds when hot.
As mustard seeds crackle, add green chili, and curry leaves. (Cover the pan immediately for few seconds to not get splattered by hot oil when you add the curry leaves) You can substitute finely chopped cilantro for curry leaves too. Let the cilantro become completely crisp before the next step.
Lower the heat to medium low.
Add cranberries and mango (and nuts) and keep stirring for 30 seconds.
Add fennel seeds, roasted chickpeas, sunflower seeds, sesame seeds, salt and turmeric. Mix well for a few seconds.
Add the granola and puffed rice. Mix well until the turmeric color is well distributed(about a minute).
Take off heat. Add sugar, a 1/4 tsp chili powder.
Taste and adjust salt, mix well and let cool before serving or storing in an airtight container for a few weeks.
I am a freelancer come journalist and guest blogger.