Turmeric and its Benefits

Turmeric is a perennial herb belonging to the ginger family. It thrives well in the tropical regions of Southeast Asia. Turmeric is harvested annually from underground and the rhizomes are planted again during the growing season.

The harvested rhizomes are thoroughly boiled and dried in ovens. They are ground into a fine powder which is then commonly used as a spice to prepare various curries and gravies. Some of the condiments like mustard are dyed with turmeric instead of saffron to give the rich colour.

The active ingredient of turmeric is curcumin. It has slightly bitter taste and peppery flavour and smells like mustard. Turmeric is widely used as an alternative to saffron in medieval Europe as it is less expensive. Hence, it is popularly known as "INDIAN SAFFRON". The world's largest producer of turmeric is Erode, a city situated in TamilNadu. Hence, this city is popularly called "Yellow City" or "Turmeric City".

Turmeric has antibacterial, anti-inflammatory and antiseptic properties. It is one of the most powerful natural healers of cuts, bruises and wounds and also an effective pain killer. When cooked with cauliflower it is found to prevent the growth of prostate cancer. It helps in the natural detoxification of liver. Reports state that turmeric prevents spreading of cancer in the lungs when tested in mice. It also slows down the progress of Alzheimer's disease.