Description

Turmeric is the rhizome, or root stem, of a tropical blade-leafed plant. The root has a finger-like shape with smaller tubers branching off of it. Turmeric root has a warm, earthy, and spicy scent. Its flavor is bitter and peppery yet warm and sweet with a slight acidity. The culinary and medicinal benefits of Turmeric root can be attributed to curcumin, the primary active ingredient in Turmeric. It has been used to treat a wide variety of ailments, particularly in Ayurvedic, Indian, and traditional Chinese medicine. In Ayurvedic practices, it was thought to be beneficial for increasing energy levels, dispelling worms, improving digestion, relieving arthritis, purifying blood, and treating skin conditions, liver disorders, and rheumatism. In many South Asian countries, Turmeric is used as an antiseptic for bruises, burns, and cuts. In Pakistan, people used it to treat gastrointestinal discomfort and applied it to burnt cloth to cleanse wounds. Turmeric root paste is used in India to remove unwanted hair and is applied to the skin of brides and grooms before weddings. Turmeric is used in many sunscreens and face creams as it’s thought to give the skin a glowing quality. In traditional Chinese medicine, Turmeric is used for abdominal pain and is considered a bitter digestive and a carminative. Turmeric is sometimes mixed with water or milk to treat colds and sore throats.