In Northern India, it is known as “haldi”, derived from the Sanskrit word haridra. In Southern India, it is called “manjal”, derived from anicet Tamil literature. In Latin, it is terra merita, which translates to “meritorious earth”. To the French, it is known as terre merite. In Sanskrit, it has over 50 different names, including anestha, gandhaplashika, kanchani, mangalya and shifa. And in many other cultures, it is based upon the Latin word curcuma. Around the world, there’s a multitude of names. The one we know it best as is .. turmeric.
Turmeric, known by its botanical name of Curcuma longa, is a perennial plant that grows about three feet in height. As a member of the ginger family, turmeric produces flowers and rhizomes, underground roots. The roots are typically smaller than that of ginger and embody a vibrant orangish-yellow color. India is by far the largest producer of turmeric. While the medicinal qualities have long been understood, it is only recently that researchers have begun to uncover the mechanisms of action.
Some of the earliest recordings of turmeric date back thousands of years. While its exact origin is unknown, most recordings point toward western and southern India. The ancient Vedic culture in India documented its culinary and religious uses. In Ayurveda, turmeric has long been incorporated into medicinal treatments. One Ayurvedic text, Susruta’s Compendium, writes about the use of turmeric for relief from food poisoning. This text was written in 250 B.C.
Traditionally, turmeric was used to alleviate respiratory ailments and treat skin conditions. Outside of its therapeutic benefits, turmeric was used to dye clothes, add spice to culinary dishes and was incorporated into Hindu wedding ceremonies. Today, the list contains these previously mentioned benefits but is significantly longer, thanks to modern day research. This powerful herb is an antioxidant and anticancer agent, and exhibits anti-inflammatory, antimicrobial, and antifungal effects. It is used in treatment for a wide range of diseases and disorders, including arthritis, inflammatory bowel disease, loss of appetite, abdominal pain, skin conditions, liver and gallbladder ailments, and menstruation. Ayurvedic practices believe turmeric increases the overall energy of the body.
Turmeric contains a polyphenol, known as curcumin. Curcumin is believed to be one of the most active compounds in turmeric; thus, contributing to its anti-everything effect. The one downside to curcumin is its low bioavailability within the human body. It is poorly absorbed and rapidly metabolized and excreted. Thankfully there is a way to get around this lack of bioavailability. Often times, turmeric is paired with black pepper. One of the major components of black pepper, piperine binds to curcumin forming a curcumin complex. This complex becomes more readily available to the body for absorption and use. In fact, piperine is associated with a 2000% increase in the bioavailability of curcumin.
At the Nectary, turmeric is yet another example of food as medicine. Turmeric is used into our hot tonics, wellness shots, ferments and rotating grab and go food items. Looking to add some turmeric into your diet? Check out these products below:
Housemade Golden Mylk: A warming adaptogenic tonic with creamy cashew mylk, turmeric, ginger, ashwaganda, honey, vanilla bean, cinnamon, cardamom, black pepper and pink salt.
Turmeric Lime Jun: Probiotic rich drink of jasmine green tea, mineralized water, honey, kaffir lime, cold-pressed turmeric juice infused with Jun culture
Turmeric Elixir: 2 oz wellness shot of cold-press turmeric juice and Brazilian tropical blossom honey
Tao of Turmeric: 2 oz wellness shot with cold-pressed turmeric, cold-pressed ginger, cayenne, honey, black pepper and sesame oil
Noni Fire: 2 oz wellness shot with Hawaiian noni, turmeric, cayenne, apple cider vinegar and trace minerals
Golden Triangle: 1-2 oz wellness shot of Egyptian hibiscus, turmeric, ginger, ionic minerals and wild Bolivan sage honey
In Good Health,
The Nectary
With gratitude, we get by with a little help from our friends …
https://www.ncbi.nlm.nih.gov/books/NBK92752/
http://lpi.oregonstate.edu/mic/dietary-factors/phytochemicals/curcumin
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5664031/
http://www.pbs.org/food/the-history-kitchen/turmeric-history/
K.P. Prabhakaran Nair, in The Agronomy and Economy of Turmeric and Ginger, 2013
Photo Credits:
Turmeric Root - Living and Loving
Black Pepper - Brambleberry
Golden Mylk - Carmen Fowler
Disclaimer: The information presented in this blog is for informational and entertainment purposes only. It is not intended to be used for medical diagnosis or treatment. The Nectary does not provide medical advice or treatment, nor it is a substitute for professional medical advice. Please consult with your healthcare provider before consuming anything mentioned within these posts.