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Turmeric Root


Turmeric Root


Turmeric is one of the most easily recognizable spices used in middle eastern cuisine, turmeric (Curcuma longa) has a slightly bitter, warm taste. A close relation to ginger, the turmeric shrub is primarily cultivated in southeast Asia and parts of Africa. It is often used as part of food seasonings for spicy curries and pungent mustards.

For medicinal purposes, tumeric has been praised for it’s influence on the liver and the digestive system.  It has been known in both TCM and Auyervedic medicine as a digestive bitter and carminative (relieves flatulance). It stimulates bile production in the liver and encourages excretion of bile, improving the bodies ability to digest fats.

Tumeric is one of a group of herbs that seem to have actions on so many systems that you could say the whole body must feel its effects. The immune system and blood health in particular are clearly benefited by Tumeric. Liver and gallbladder disease are traditionally treated with it, as is high cholesterol. Diabetes has been traditionally treated using Tumeric. Heart and blood clotting disorders are also seen as part of its field of action.

Tumeric is such an integral herb in ancient Indian medicine and culture that it is difficult to know where to begin describing it’s traditional uses. It has been long been honored in Ayurvedic medicine as a whole body cleanser and a medicinal herb for such common problems as infections, dysentery, arthritis, fevers and digestive diseases.

Physicians from ancient China likewise highly regarded Tumeric to treat liver and gallbladder problems, menstrual disorders and for chest congestion. (1)

There are now over 500 published studies and articles on Tumeric. A PDF showing their titles, authors, as well as where and when they were published can be found here.


Botanical Name: Curcuma longa

Common Names: Curcumin, Jiang Huang

Weight N/A
Dimensions N/A

4oz, 1lb


Cut&Sifted, Powder, Sliced