A spice that infuses Indian dishes with a rich golden color, turmeric has long been revered by ayurvedic healers for its diverse and powerful healing properties.

The rhizomes or roots of the turmeric plant (Latin Curcuma longa) are sun-dried and then ground to a powder. This golden-yellow powder is the widely used spice.

Turmeric is a natural preservative. It is anti-inflammatory, antiseptic and antibacterial. It is considered a powerful purifier by ayurvedic healers. It enhances the digestion, strengthens the liver and nourishes all the body tissues.

Turmeric is also considered a varnya herb in ayurveda--one that enhances the complexion. Turmeric is warming, and offers the pungent, bitter and astringent tastes. Turmeric contains iron and potassium.

Many research studies have been and are being conducted to study the pharmacological properties of curcumin, the main phytochemical compound in turmeric. Curcumin is a powerful antioxidant and helps to fight free radical damage. Curcumin has shown results as a cancer-fighting agent, in balancing the ratio of good and bad cholesterol, in preventing oxidation of cholesterol, and in helping to prevent plaque and reduce inflammation in brain cells such as that which occurs with Alzheimer's.

Using turmeric as a spice

Turmeric can either be sautéed in ghee or added to foods as they are being cooked. Ayurveda recommends cooking turmeric before you eat it. Turmeric has a potent color, aroma and flavor, so a little goes a long way. Turmeric combines well with spices such as coriander, cumin, cayenne, paprika, cloves, cinnamon and fenugreek.

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