Botanical Name: Curcuma longa
Turmeric ~ “Haldi” as known in Ayurveda
A wonderful anti-inflammatory that can be taken orally (diluted significantly) or applied topically. It has been found to reduce joint pain or decrease inflammation in muscle tissue; also a great pain reliever.
As Turmeric is also used to support the liver and in balancing the pitta element in preventing baldness.
It is a unique spice in foods giving a full bodied flavor; it is different than the more commonly used dried Turmeric.
Turmeric has a long history as a medicine, herb, and coloring agent. It has a fresh, spicy-woody aroma. The essential oil is extract from the rhizomes or roots of the plant.
Also known as Turmeric, Curcuma belongs to the ginger family. It’s the ingredient that gives curry its peppery taste and characteristic yellow color. Turmeric is also used in making mustard, conserving and flavoring. Curcuma, which is responsible for turmerics yellow color, is also its most active medical component.
In Ayurvedic medicine, turmeric is believed to have numerous medicinal properties, and many in India use it as an antiseptic for cuts and burns. As far as 4,000 years ago, records from Ayurvedic and Chinese medicine mention its oral use as remedy for many conditions, from easing abdominal cramps, to stomachache and nausea relief, or used as an overall digestive tonic.