For ages, turmeric has been used in Indian and Asian cooking.
Its mentioned in the ancient Indian texts of Ayurveda. It is a
very significant ingredient in most curry powders - and it is what
gives most curries the yellow color. Known as
'haldi' and 'manjal' in Northern India and Southern India.
Color and texture of turmeric
Turmeric, commonly available is powder form, is bright yellow in color,
it has a strong pungent taste. Due to its bright yellow color, it
is very common to find it being used as a coloring agent. The bright
yellow color of mustard preparations used on sandwiches is attributable to turmeric.
Uses of Turmeric
Turmeric is used in cosmetics, It is currently used in
the formulation of several sun screen products available in the market.
Turmeric based creams are popular in India.
The more common uses in the west include usage in baked products, ice cream,
yogurts, coloring agent in popcorn.
It's been used for thousands of years in India as an anti-inflammatory agent.
Turmeric has only recently that it has been re-discovered in the west.
The raw turmeric root, is often boiled with water and the water is
consumed as "medicinal" water.
It is used in many countries as a dietary aid for
stomach ailments and disorders. There are studies currently underway
to determine its beneficial effects on liver disorders and cancer.
The health benefits of Turmeric.
Studies into the low incidence of colorectal cancer amongst
ethnic groups with a large intake of curries compared with the other
populations have suggested that some active ingredients of turmeric
may have anti-cancer properties.
Although not conclusive, several studies have shown that circumin,
the active ingredient in turmeric has been found to benefit the following ailments :
- Colo-rectal cancer
- Gallstones
- Jaundice
- Psoriasis
- STD
- Cystic fibrosis
- Pancreatic cancer
Studies on Turmeric
Several studies have been conducted,or is underway, on turmeric - some with promising
results. The following schools / agencies have published studies on turmeric.
UCLA
National Institutes of Health
Yale University
Josh E Thomas is a writer. He writes about food, nutrition and family issues.
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