Turmeric (Curcuma longa)
Biology:
Turmeric belongs to the family of ginger plants and is endemic to South Asia. Today it is cultivated in many tropical areas around the world; the main production center though still is India. Turmeric is a shrub that reaches a height of about 1m.
Cultural history:
From the rhizomes of Turmeric a yellow powder is won which until today is commonly used as a spice, for dyeing and imparting color to food, i.e. rice, curries powders or mustard. In Europe during the Middle Ages it was called “Indian Saffron” – food colored with Turmeric gets a hue similar to the one achieve with saffron, but turmeric has always been much cheaper than saffron.
Active ingredients:
Turmeric contains about 5% essential oils; the main active ingredient is cur cumin.
Effects & side effects:
Turmeric has seen popular use in Asia as an anti-inflammatory agent, against gastrointestinal aches, irritable bowel syndrome and as an antiseptic. Recent studies in the USA have proven curcumin to have therapeutic effects in the treatment of pancreatic cancer, multiple myeloma, Alzheimer’s and colorectal cancer. There are no significant side effects known.