It is used daily in cooking. Besides cooking, it is also used as beauty aid and as a dye. Turmeric belongs to Zingiberacae family and is a perennial plant that grows 3-5 feet high in the tropical regions. In India, it is grown all over but specially in West Bengal, Maharashtra and Tamil Nadu. The rhizomes or roots of this plant are used as medicine. The rhizomes are boiled, dried and then powdered. This powder is used for all purposes.
THE MANY NAMES OF TERMERIC
The various names of turmeric specified in the ancient texts of ayurveda:
Haridra: Enhancer of body complexion
Kanchani: Looks like gold
Nisha: Imparts beauty by enhancing complexion which is as beautiful as full moon night
Gowri: Yellow in colour
Krimighni: Works as an anti-bacterial and anti helmenthic
Yoshit priya: Used in gynecological disorders
The active chemical component of turmeric is curcumin. Curcumin is a strong antioxidant and reduces inflammation by reducing histamine levels. Curcumin protects the liver, reduces cholesterol and prevents internal blood clotting, thus preventing heart attacks and liver tissue damages.
Turmeric is very safe. But those who have gallstones, hyperacidity, stomach ulcers and obstructive jaundice should take special precautions.
Ayurveda explains the qualities of turmeric as light and dry. It has pungent and bitter taste, and is widely used to cure skin, respiratory and liver disorders. It purifies the blood and enhances complexion.