What Is Curcuma, And Why It Is So Benefitial?

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Biblische GewürzePhoto by derschlosi
Curcuma, otherwise known as turmeric, is a tuber that is in use for 6000 years and belongs to the same plant family as ginger. It is grown mainly in Southeast Asia and spice that we buy in the store is obtained by grinding dry tubers. In addition to its use in medicine and in food preparation, because of its yellow color, it has an extremely important role in commercial production, as a powerful agent for painting and for cosmetics. Therefore, be sure to protect clothes while cooking to prevent stains that are hard to remove.
Turmeric belongs to the group of spices that heat. Ground, uncooked turmeric has a pungent, earthy taste, and in cooked dishes it loses its strength and leaves a bitter, peppery taste, or when used as freshly grated spice in cooking, it retains the earthy, bitter-spicy strength. It is very sensitive to light, so be sure to store it in an airtight container in a dark place for maximum of 6 months, because after that period it loses its taste. It is an excellent source of iron and manganese, vitamin B6, potassium and dietary fiber.
Turmeric is a spice whose active substances, curcuminoids, since the mid-70s of the last century became the subject of many scientific studies in the West. Some results suggest that turmeric and its active substances have unique anti-inflammatory and antioxidant properties, while others emphasize their potential in the prevention as well as the adjunct in the treatment of cancer, HIV, diabetes, arthritis, Alzheimer’s disease, and various allergies.
Ayurveda has recognized its special anti-oxidant properties long time ago, along with its power of its support for the immune system. Ayurveda doctors recommend it as a cleaner blood tonic for stomach and skin problems, but also for liver problems such as jaundice and urinary tract infections. One of the Ayurvedic medicines for colds is boiled, sweetened milk with turmeric – yogis call it the “golden milk”.
In Indian cuisine, turmeric usually goes along with pepper. One recent study found that turmeric and its active substance are poorly absorbed from the digestive tract, and that piperine – the active ingredient of black pepper support its absorption,. No wonder Ayurveda for therapeutic purposes combines turmeric with pepper or a Trikatu mixture (digestive stimulant consisting of ginger, black pepper and Indian long pepper).
To achieve the desired effect, whether in food or for medicinal purposes, more is not better, it is just the opposite. Just put a quarter teaspoon of it to a dish, and when you want to consume it for medicinal purposes, be sure to consult with a doctor of Western medicine, or Ayurveda doctor.
In the book “Yoga plants” the authors, Frou and Lad point out that “turmeric gives the energy of the Divine Mother and bestows prosperity.” It helps to purify the subtle energy channels and chakras and has the power to free the blocked fire on all levels. Consuming turmeric works on the mind harmonizing it.

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