TURMERIC (Curcuma longa L. Syn. Curcuma domestica )

Turmeric is native to Asia and India. The tuberous rhizomes or underground stems of turmeric are used from antiquity as condiments, a dye and as an aromatic stimulant in several medicines. Turmeric usage dates back nearly 4000 years, to the Vedic culture in India, when turmeric was the principal spice and also of religious significance. It is listed in an Assyrian herbal dating from about 600 BC and is also mentioned by Dioscorides. In Chinese medicine, it is used to control hemorrhage, and to treat various diseases such as asthma and coryza.

To traditional Ayurvedics, turmeric is seen as an excellent natural antibiotic, while at the same time it strengthens digestion and helps improve intestinal flora. It is a good antibacterial for those chronically weak or ill. It purifies the blood and also warms it and stimulates formation of new blood tissue. Turmeric promotes proper metabolism in the body, correcting both excesses and deficiencies.

Turmeric is aromatic and a stimulant and has many helpful functions. It is bitter, slightly pungent and a good blood purifier, and works as a tonic to aid digestion and relieve congestion. It has a soothing action on respiratory ailments such as cough and asthma. It also is antiarthritic and acts as a natural anti-bacterial. A remarkable antibiotic, turmeric is currently under wide spread scientific study for its healing properties. Harvard Medical School published results of a study, which stated that it inhibits the replication of HIV. The study went on to state that curcumin, the active ingredient of turmeric, is a powerful antioxidant.

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