Turmeric Root

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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.

Turmeric 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 flatulence). It stimulates bile production in the liver and encourages excretion of bile, improving the body’s ability to digest fats.

Turmeric 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 Turmeric. It is a great benefit for the liver and gallbladder. Diabetes has been traditionally treated using Turmeric. Heart and blood clotting disorders are also seen as part of its field of action.

Turmeric 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 Turmeric to help support the liver and gallbladder, aid menstrual disorders, and help relieve chest congestion. (1)

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

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Description

Botanical Name: Curcuma longa

Common Names: Curcumin, Jiang Huang

Additional information

Weight N/A
Dimensions N/A
Size

4oz, 1lb

Varieties

Cut&Sifted, Powder, Sliced