About the Herb Turmeric

Turmeric (Curcuma longa), a widely used medicinal and culinary herb also known as Indian saffron, grows natively in tropical regions of Southern Asia. Natural healers and even traditional physicians value turmeric for its numerous healing properties, which are the subject of ongoing research. Curcumin, the active ingredient in turmeric, exhibits antioxidant activity believed to be as strong as that of vitamins C and E. Aside from its medical benefits, individuals also use the herb for culinary purposes, as it imparts its strong flavor, aroma and color to various foods.

Description

A relative of ginger, the turmeric plant reaches up to 6 feet in height and produces yellow, trumpet-shaped flowers. The plant grows from bulbs that also produce rhizomes, and these parts are used for medicinal and culinary purposes. Turmeric's primary features include its sharp, bitter taste and pungent aroma. The roots, or bulbs and rhizomes, are usually boiled and dried, then ground into the familiar yellow turmeric powder.

Medicinal Uses

Turmeric is used to treat a variety of disorders including indigestion, ulcerative colitis, osteoarthritis, artherosclerosis, diabetes, kidney stones, infections, liver problems, blood clots, irregular menstruation, inflammation, gallstones, wounds, eczema and even cancer. Preliminary studies of turmeric's effects on cancer appear positive, though further research is necessary. One study, published in the June 2001 edition of "Prostate," found that turmeric inhibits prostate cancer cell growth. Other laboratory studies confirm similar results in a variety of cancers including breast, skin and colon, though these findings have not been confirmed in humans.

Culinary Uses

Turmeric has numerous culinary uses, but is most famous for giving Indian curry its characteristic flavor, aroma and yellow color. The spice enjoys widespread use in South Asian and Middle Eastern cooking. Other culinary uses include adding color to butter, cheese and yogurt, and adding flavor to a variety of savory meat, vegetable and rice dishes. Traditionally, turmeric has been used in dairy products, cakes, ice cream, juice, baked goods, cereals, sauces, condiments and even gelatin.

Dosage

According to the University of Maryland Medical Center, a standard medicinal dosage of turmeric for adults consists of 1.5 to 3 grams of cut turmeric root per day, 1 to 3 grams per day of the dried, powdered root, 400 to 600 milligrams of standardized powder in capsule form up to three times per day, 30 to 90 drops of fluid extract per day, or 15 to 30 drops of turmeric tincture up to four times per day. No recommended dosage for children exists, though they may safely consume small amounts of the herb.

Warnings

Although considered safe for most adults when taken as directed, high dosages or long-term use of turmeric may cause indigestion, stomach upset or ulcers. Individuals with gallstones, obstructed bile passages, gastrointestinal disorders or diabetes and people undergoing chemotherapy should only take turmeric supplements under the care of a physician, as the herb may worsen these conditions or cause adverse affects in some cases. Women who are pregnant or nursing may eat foods containing turmeric, but should not take supplements.