Turmeric - what is it? Turmeric: medicinal properties and contraindications. What are the benefits of turmeric? "Golden milk" from turmeric. What is turmeric and what does it look like? Why take turmeric

What is turmeric, recipes for using the seasoning in cooking and cosmetology. The use of medicinal properties of turmeric in folk medicine. Turmeric gives dishes a specific golden color, bitter-spicy aroma and ginger-pepper taste. The beneficial properties of this spice are surprisingly diverse and have been known to eastern peoples since ancient times.

But did you know that there are contraindications to its use? In addition, you can use not only turmeric powder, but also the root of the plant. They are useful for creating culinary masterpieces, in home cosmetology, and preparing medicines.

Turmeric: what is it?

Biologists count about 90 subspecies of the turmeric plant, which belongs to the ginger family. Four of them are suitable for household needs:

• turmeric, in fact, is a popular seasoning;
• aromatic - it is appreciated by confectioners;
• cedoaria - an alternative to the first option, but they use not ground roots, but cut into slices (mainly when preparing alcoholic beverages);
• round - industrial crop from which starch is made.

The plant is warm and moisture-loving and takes root well in Asian countries.

Other names: Indian saffron, tukmerik.

Nutrient composition (% / 100 g):

carbohydrates – 65;
fats – 10;
proteins – 8.

“Magic” roots are also rich in dietary fiber, B vitamins, micro- and macroelements (magnesium, manganese, iron, copper, zinc). No less important elements are curcumin, dyes and essential oils. Due to their high content, the spice obtained by processing the tuber roots has an orange color and a bright aroma.

Turmeric: medicinal properties and contraindications

The unique medicinal properties of turmeric were revealed by ancient eastern peoples. They used it instead of antibiotics, antiseptics, and antidepressants. The important thing is that, having powerful healing properties, the natural healer does not destroy the liver, intestines and stomach.

And now attention, with regular use, the miracle spice prevents the development of Alzheimer's disease and diabetes, cleanses the skin and blood, removes cholesterol, which is useful for those who want to lose weight, accelerates the recovery of the body after surgery, and has an antifungal and anthelmintic effect.

• arthritis;
• migraine;
• diarrhea and flatulence;
• bleeding gums;
• colds (cough and sore throat);
• oncopathologies.

But due to its strong effect on the body, turmeric also has a number of contraindications.

Firstly, this is a fairly strong allergen; undesirable reactions especially often occur against the background of the parallel use of pharmacopoeial drugs.
Secondly, there are many known cases where addiction to the spicy spice caused attacks of hypotension, heartburn, and increased hair loss.
Third, Indian saffron is contraindicated for people with cholelithiasis, chronic pancreatitis, hypersecretion.

If used correctly, there will be no problems or complications. For treatment, the daily norm for an adult is 5 g, and for prevention, a small pinch is enough.

Use of turmeric in folk medicine

Having familiarized ourselves with the general palette of healing and medicinal properties of turmeric, we move on to recipes.

For flatulence and diarrhea dilute 5 g of freshly ground powder in a glass of warm boiled water. Drink half a serving before meals. The same composition, but in the form of a rinse, will help with bleeding gums.

Recipe for sinusitis: Dissolve 5 g of salt and 3 g of turmeric in 400 ml of boiled water. Rinse your nose with the resulting mixture. By the way, yogis recommend regularly rinsing the nose with saline solution for everyone who lives in polluted cities, and adding the spicy spice only in case of illness.

Turmeric (Curcuma longa L.)- tropical shrub 0.60-1.0 m high. Large, oval leaves grow directly from the rhizome. The leaves are large, oval, light to dark green. Long lateral roots are used as a spice. They are dug up, boiled with special dyes, then dried, peeled, after which they acquire an orange color. They have a slightly hot, slightly bitter taste, reminiscent of ginger, but their aroma is more subtle and pleasant. Turmeric is usually used in powder. This plant is native to Eastern India and Vietnam. Even in ancient times, the Arabs brought this spice from India to Europe. Currently, turmeric is cultivated in China, India, Java, Haiti, the Philippines and Japan. Turmeric also grows well at high altitudes - over two thousand meters.

Turmeric contains a very aromatic essential oil and the dye curcumin, which is insoluble in water; curcumin dissolves in fats and alcohol. Turmeric contains α-phellandrene, zingiberene (25%), borneol, sabinene, β-curcumin. It is a medicinal plant, spice and dye. Turmeric has a beneficial effect on the functioning of the stomach and gallbladder, increasing the secretion of bile and digestive juices.

In addition to turmeric longa, turmeric turmeric, aromatic turmeric and turmeric round are also used as a spicy plant. But these plants have a weak aroma and a less pleasant taste.

Methods of use

In folk medicine, turmeric is used for diseases of the liver, gall bladder, kidneys, and also as a stomach remedy.

Turmeric is used in the food industry to color butter, margarine, cheeses, various dishes and liqueurs.

The taste of turmeric is mildly spicy and pleasant, but in large quantities it is pungent and pungent. Turmeric is part of national spice mixtures. It is used as a spice for hard-boiled eggs, omelettes, in the preparation of light sauces, salads, stews, and enhances and improves the taste of chicken broth and chicken dishes. This spice is added to rice, pasta, and noodles, but remember that it needs to be added in small quantities (1/8-1/4 teaspoon for 4 servings). Add turmeric to mustard, cucumbers and various vegetables marinated with vinegar.

Chemical composition

The root contains the yellow pigment curcumin, essential oil, alkaloid, lactone and alcohol, calcium, iron, phosphorus, iodine, vitamins C, Bl, B2, B3.

Turmeric has several tastes: pungent, bitter, astringent - it has a pungent vipaka. It has a warming, light and dry effect on the body. It suits people of all types of constitution. Removes waste and toxins from the body, helps with poisoning by chemicals and insecticides.

Suppresses putrefactive microflora in the intestines, cleanses the intestines of excess mucus, normalizes the activity of the gastrointestinal tract, and normalizes the functioning of the pancreas. Improves metabolism, has a healing and antibacterial effect. Used in the treatment of the digestive and circulatory systems. Is a natural antibiotic. Helps improve digestion, helps maintain normal intestinal flora, reduces the amount of gases, and has tonic properties. Among diseases of the digestive system, it treats indigestion, stomach and duodenal ulcers.

Rhizomes are harvested in autumn and winter. After drying, pack tightly.

Uses of turmeric essential oil

Turmeric aromatic oil is included in various cosmetics and perfume compositions to give them a specific spicy oriental aroma.

Very often this oil is used to care for oily and mature skin. A solution of turmeric essential oil usually does not irritate the skin and does not have a phototoxic effect, meaning that after using external products using this oil, you can safely go out into the sun.

This essential oil can be used for inhalation and in aroma lamps. Inhaling aromatic oil helps to quickly recover from stress and increased mental stress.

It is also used in a mixture of oils for massage and application to the skin, for compresses and baths, for rinsing and as part of lotions, as well as for aromatizing rooms and bed linen. This oil goes well with essential oils of ginger, rose, patchouli, geranium, rosemary, sage, clove, as well as citrus and pine oils.

Turmeric essential oil in diluted form is suitable for both internal and external use.

However, it cannot be instilled into the ears and nose, or used for microenemas and tampons. This aromatic oil is not used in steam rooms either.

Powder

Powder made from the tuber roots of turmeric is a rich mustard yellow color that can have a golden, terracotta or umber-like hue. If you add lemon juice to this spice, turmeric will turn bright red.

Added to dishes, turmeric gives them a bright yellow color and a fresh, persistent aroma.

The taste of this spice combines pungency, slight heat and astringency with subtle notes of ginger, hints of musk and wood. Having tasted turmeric powder, you will feel a slight bitterness in your mouth; in large quantities, this spice can give dishes a noticeably hot taste.

The smell of turmeric is pleasant, spicy and mild.

Story

The first to pay attention to the healing properties of turmeric (“haridra” in Sanskrit) were the healers of Ancient India - they used remedies from this spice to treat most diseases known at that time - from leprosy to bites of poisonous insects and snakes. The use of turmeric was considered especially useful for skin injuries and diseases, for getting rid of colds and coughs, and normalizing the activity of the stomach, liver and kidneys. But the Indians considered its most important property to be the ability of this spice to “cleanse the body.” Modern scientists have largely proven the healing effects of turmeric, which the ancients suspected.

Beneficial features

Curcuma longa is both a spice and a dye. Included in various national mixtures. Serves as a seasoning for pilaf, especially valued in Azerbaijan and Central Asia. In England, it is added to all meat and egg dishes and sauces, to mustard and to all vegetables pickled with vinegar. Add it in very small quantities, as well as during cooking or 5 minutes before readiness.

Jatir Veda, compiled around the 5th century. BC e., dedicated to astrology and medicine. One of the sections describes the treatment of diseases associated with the influence of planets on the human body. Turmeric was often used in many ceremonies and rituals. She was used as a talisman. Turmeric has since been used as a natural antibiotic. It also helps treat wounds that are difficult to heal. Turmeric has been shown to slow down the growth of melanoma, breast and pancreatic cancer cells. In India, turmeric is used in many ritual rites of worship and during Vedic marriage rites. A woman who smears her body with turmeric before marriage is cleansed of previous sins, and the man takes the “pure” woman as his wife. Men and women apply turmeric to improve the color and appearance of the skin and body.

In Russia it is called turmeric. Other common names: Indian saffron, sarykyo; haridra, krimigna, kanchani, nisha (Sanskrit); Krimigna, Haldi (Hindi), Turmeric (English).

Sanskrit is one of the most ancient languages ​​known to scientists. Each word in it has many meanings, and when turmeric is called krimigna, it means that it “expels worms from the body.” Haridra means “improving the color and external structure of the body”, Kancani means “skin appears clearer and clearer”, Nisha translates to “beautiful as the starry sky”.

In case of poisoning

Since ancient times, Chinese doctors were aware of the analgesic and anti-inflammatory properties of this plant, as well as the ability of turmeric to improve metabolic processes in the body.

The guesses of ancient doctors were confirmed by modern scientists - now turmeric is considered a strong antioxidant and detoxifying agent: the substances contained in this plant can have a pronounced anti-inflammatory and choleretic effect.

Natural antibiotic

Turmeric is classified as a natural antibiotic - a strong antibacterial agent, the use of which does not have a destructive effect on the liver and does not impair the functioning of the gastrointestinal tract. Moreover, the use

This plant normalizes digestion and activates the growth of beneficial intestinal microflora.

The antibacterial properties of curcumin are so strong that it is able to inhibit the development of tuberculosis.

Against cancer

The effect of curcumin on cancer cells is of great importance, since, while ridding the body of them, this substance does not have a harmful cytotoxic effect on healthy cells.

Treatment of the gastrointestinal tract

Taking turmeric internally helps with gallstones and ulcerative colitis. The traditional use of turmeric to normalize liver function has made it, according to Ayurveda, an excellent remedy for the treatment of hepatitis (both infectious and toxic).

Weight loss

Turmeric is often included in products intended not only for weight loss, but also to combat obesity and prevent diabetes.

The ability of this plant to influence the level of bad cholesterol in the blood (low-density lipoproteins) makes it extremely useful not only for getting rid of excess weight, but also for preventing the development of atherosclerosis.

Turmeric also helps to get rid of excess weight by improving digestion and controlling appetite (noticeably reducing cravings for fatty and sweet foods).

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Heart diseases

In India, various heart diseases have long been treated with drugs containing turmeric - the substances it contains strengthen the heart muscle, help normalize blood pressure, and have a beneficial effect on the condition of blood vessels.

Studying the effect of curcumin on a living organism during myocardial hypertrophy (heart muscle), scientists discovered that this substance is not only capable of stopping the development of the pathological process, but also promotes the restoration of already damaged cells. This suggests the possibility of widespread use of turmeric preparations in cardiology.

Blood purification

Turmeric significantly improves blood composition, which makes it possible to use it for the prevention and treatment of iron deficiency anemia. This spice also has a stimulating effect on the formation of red blood cells, reduces platelet aggregation (the gluing of these blood cells to each other, leading to the formation of blood clots that clog blood vessels).

Treatment of joints

The anti-inflammatory properties of this spice allow it to be used for various joint diseases. Turmeric has long been recommended for children and the elderly to strengthen bone tissue and prevent bone fractures.

Improvement of the nervous system

Curcumin is considered an antagonist of substances such as aminazine and baramyl, which have a depressing effect on the human nervous system.

According to Indian beliefs, plants have the ability to influence a person not only on a physical, but also on a psychological level. Thus, regular use of turmeric makes a person more thorough, helps to acquire a calm attitude towards the problems facing him, and learn to soberly assess the situation and his strengths.

By including this spice in your daily menu, you will soon notice that you have become much less restless and irritable, and this is not surprising - after all, turmeric significantly increases stress resistance, helps get rid of fussiness and gain self-confidence.

The immunomodulatory properties of turmeric, based on an increase in the number of leukocytes and antibody-forming cells (lymphocytes), make it possible to use this plant not only to support the human body during seasonal outbreaks of colds, but also when recovering from a serious illness and even in complex therapy of various immunodeficiency conditions ( for example, AIDS).

Health improvement

Turmeric helps with headaches caused by migraines. Its ability to significantly increase the body's absorption of protein makes this spice very useful for children during periods of active growth and for athletes.

This spice is also considered an excellent remedy for loss of appetite.

Turmeric contains substances that are strong antioxidants, neutralizing free radicals (molecules that destroy healthy cells), and stimulates brain function. Turmeric was used in ancient India to treat colds and asthma, vascular diseases, stop bleeding and improve the condition of patients with anemia.

The healing properties of turmeric are valued by women - powder from this plant has long been used to preserve the beauty and health of the skin.

Cleansing

In recent years, one can increasingly hear that the cause of most of our diseases is the internal “pollution” of the body. Waste and toxins accumulating in various organs and tissues disrupt their normal functioning.

This is why cleansing the body has such a noticeable effect of improving well-being and rejuvenating the body by 10-15 years.

Overloading the intestines with unprocessed waste that has not been eliminated for years leads to a noticeable increase in its size. The large intestine begins to “crowd” other internal organs, displacing them from their usual places and disrupting the normal functioning of the diaphragm, heart, lungs, stomach, liver, and other parts of the intestine.

Putrefactive processes developing in the intestines cause self-poisoning of the body - decay products penetrate into the blood and lymph, and with them into all organs and tissues.

Diseases of the teeth and oral cavity, respiratory system and cardiovascular system, the formation of stones in the kidneys, liver and bladder, an increase in the size of lymph nodes, malnutrition of the brain, a decrease in the body's defenses... the cause of all these problems is the accumulation of toxins in the body and toxins.

The insidiousness of this condition is that no treatment can help cope with ailments caused by constant poisoning of the body - first of all, it needs high-quality cleansing at all levels.

And this is where turmeric comes to the rescue. Not only does it cope perfectly with the entire load of waste and toxins that have filled our body for years. The antioxidants contained in turmeric also help rid the body of free radicals, the same unstable molecules that cause cancer.

Having a beneficial effect on digestion, turmeric improves the absorption of heavy foods.

Along with gentian and barberry, turmeric is part of an ancient Ayurvedic mixture for cleansing the body of toxins (Ama). In Ayurveda, turmeric, along with other mild spices, was used to maintain the normal state of Agni - the digestive fire and maintain the balance of the entire gastrointestinal system.

Use in cooking

Turmeric is not one of the rare and expensive spices - it can be bought in any store or market, but this modest spice can turn the most ordinary dish into a real masterpiece of culinary art. Without its subtle aroma and exquisite taste, the much-loved curry seasoning and the Indonesian spice sambal are unthinkable; this spice also decorates many ritual dishes of oriental cuisine.

Over the centuries, turmeric has spread far beyond its native countries with a subtropical climate and has won the hearts of people all over the world. This spice is known and loved in Israel and Russia, and in Greece it is called “yellow ginger.”

To prepare the spice, only a few (usually four) are used from several dozen varieties of turmeric.

Experienced chefs say that a spice made from a specific plant is ideal for each dish. Thus, in the confectionery business, “citvar root” is very popular. Representatives of different nations also have their own preferences. For example, the British traditionally choose Madras turmeric for their dishes, which has a milder taste and delicate aroma.

The advantage of turmeric over many spices is its excellent compatibility with almost all products. This allows you to use this spice when preparing dishes from meat, cereals, vegetables and fruits, as well as dough dishes and confectionery products.

Unlike seasonings such as saffron, cloves, nutmeg, which should be added to dishes very carefully, turmeric does not require such a precise dosage - it is very difficult to overdo it.

Turmeric is an ingredient in various marinades and chutneys (special Indian seasonings), including gourmet piccalilli, as well as other rice and vegetable dishes. In North America, turmeric is considered an excellent seasoning for vegetables and lamb. The pilafs of Azerbaijan and Central Asia are unthinkable without turmeric, in Uzbekistan there is a traditional turnip and lamb soup, and in Tajikistan this spice is added to sweet drinks.

In Bali, turmeric, along with rice, coconut milk and other aromatic seasonings, is part of the cult dish nasi kuning, dedicated to the gods.

This spice goes well with omelettes and hard-boiled eggs—turmeric is often used in this form in England. In many countries, salads, stews, light sauces and puree soups seasoned with turmeric are popular.

A pinch of turmeric gives a pleasant golden hue to boiled rice and pasta, and by rubbing the skin of the chicken with this spice before frying or baking, you can not only get rid of the characteristic smell of the bird, but also get an appetizing golden crust. Turmeric goes well with the taste of any poultry dishes, including broths.

Turmeric is excellent in combination with hot dishes of any kind of meat, as well as fish and seafood.

By adding turmeric to the dough, you can give it a nice yellowish color.

Turmeric is widely used in food preservation, for preparing sauces, fillings, and marinades. This spice helps products maintain their freshness for a long time.

Dye E-100 is TURMERIC!

If you dip dark fabrics into an aqueous solution of turmeric, they will “renew” their color - they will become as bright as they were originally. But, of course, turmeric has long been used not only to dye fabrics, but also to give a golden hue to a variety of dishes.

Dishes made from rice, potatoes, and later pasta, stewed vegetables and meat dishes - they all become more appetizing with the addition of this not only safe, but also surprisingly healthy natural dye. Turmeric is also used to prepare breading for fish and chicken—the sight of golden fried pieces makes even those who cannot usually boast of an excellent appetite salivate.

Until now, turmeric has no equal among natural dyes - it is included in mustard and liqueurs, and is used to color cheese, butter, yogurt and margarine.

So, if you see the designation “E-100” on the packaging of a product, feel free to buy it - after all, the dye used in this case is none other than turmeric.

Preparation of the powder

If you want to prepare a healing powder from the rhizome of a plant, dig it out of the ground as soon as the leaves of the plant turn yellow - at the beginning of the dormant period. Thoroughly clean the rhizome from the soil, wash it in running water, rinse it with boiling water and put it in a dry place for 5-7 days. The roots of the plant treated in this way become very hard, they shine at the cut site and when lowered into water they immediately sink to the bottom. Such rhizomes are suitable for grinding. True, this can only be done at home using household appliances.

Turmeric - contraindications

Turmeric has a very strong effect on the body. Therefore, if you are taking any medications at the same time as taking it, it is best to consult a doctor to avoid adverse consequences. People suffering from any chronic disease and consuming turmeric or any strong spices should also seek the advice of doctors.

Turmeric is contraindicated if you have gallstones or clogged bile ducts. Turmeric is an excellent choleretic agent. And if you start using it during an exacerbation, you will probably get a negative result. An experienced and sensible doctor will never send you to a sanatorium immediately after an exacerbation of your disease; there must be an adaptation period, the inflammation must “subside”. Signs of the negative effects of turmeric may include: nausea and diarrhea.

Although in general turmeric is not contraindicated during pregnancy, if you use it during pregnancy, you should consult your doctor. This is because turmeric can increase the tone (activity) of the uterus. This is especially true in the first months of pregnancy.

When taking medications. Turmeric has one interesting property - it enhances the effects of other substances. On the one hand, it has already been precisely proven that when black pepper is added to turmeric, its digestibility and effect are enhanced by 2000%; turmeric has a mirror effect on other herbs, plants and medicinal substances.

The enhancing effect of turmeric on diabetic drugs that lower blood sugar levels has already been established. This can lead to dizziness, fainting and coma.

Another enhancing effect of turmeric is blood thinning. Therefore, it is also not compatible with anticoagulants, which are prescribed, for example, for varicose veins or heart attack.

Well, since the entire spectrum of enhancing effects has not been studied, it is better to abstain if:
be treated with other herbs not listed as compatible with turmeric;
are taking strong medications.
Remember that everything is good in moderation. And while turmeric can bring you a lot of benefits in small quantities, if you overdose it, it can have adverse effects.

Once a work colleague gave me a recipe for “golden milk”, which heals and rejuvenates the body. Turmeric makes it golden. I took this recipe, but didn’t really study it, put it in the folder where I keep all sorts of useful tips and happily forgot about it.

But recently I heard that turmeric is very beneficial for our body, and I remembered the recipe for golden milk.

I became interested, and I decided to find out what kind of plant this is, about the beneficial and harmful properties of turmeric, as well as about methods of use.

I hope this information will be interesting and useful not only to me.

Turmeric - beneficial and harmful properties

What is turmeric

Turmeric is a genus of monocotyledonous plants of the ginger family. The rhizomes and stems of many species of this genus contain essential oils and yellow dyes (curcumin) and are cultivated as spices and medicinal plants. The most widely used spice is turmeric longa (other names are home turmeric, turmeric).

Turmeric has been used as a spice for a very long time, more than 2500 years. At first it was used only in Indochina and India, where it was also grown. Later she was recognized by residents of other countries.

The spice itself, a yellow powder, is obtained from the root. The root itself is covered with a very hard peel, underneath it there is a rich orange pulp.

Due to the properties of turmeric, similar to saffron, it was given a second name - Indian saffron.

Turmeric - beneficial properties

Translated from Latin, turmeric means the dignity of the earth.

The composition of turmeric is vitamins B, A, C, E, K, D, as well as iodine, iron, calcium, magnesium, phosphorus, selenium, zinc. But you shouldn’t consider turmeric as a source of vitamins and microelements, since it is still a spice and is used in small quantities.

Turmeric is more interesting because of other substances that, even in minute quantities, can have a healing effect. These are essential oils and their components, among which curcumin deserves special attention.

Curcumin is a natural dye that colors foods yellow and orange. The food additive E100 is made from it, which is added in the production of cheeses, butter, margarine, yogurt, mayonnaise, giving the products a marketable appearance. This food additive is approved in Russia (EAEU Customs Union), Ukraine, and the European Union. It is considered safe and even beneficial.

So what are the beneficial properties of turmeric, or rather curcumin, because it is what gives turmeric its healing properties.

According to scientists, curcumin has antiviral, antiarthritic, anti-inflammatory, antioxidant, antidiabetic, antitumor properties, and stimulates the immune system.

All this allows the use of drugs based on curcumin, as well as turmeric as a folk remedy in the treatment and prevention of various diseases.

The list of beneficial properties of turmeric is quite extensive:

• turmeric normalizes blood pressure
• protects blood vessels from atherosclerosis
• strengthens the heart muscle
• normalizes kidney function
• cleanses the blood and improves its circulation
• reduces bad cholesterol levels
• turmeric protects the liver from toxins and from the harmful effects of medications when taken for a long time
• has a beneficial effect on the gastrointestinal tract, reduces the secretion and acidity of gastric juice, has an antiulcer effect
• helps with diarrhea and flatulence
• Turmeric is effective for inflammation of the gallbladder, prevents stone formation in the gallbladder
• improves digestion, especially when eating heavy foods
• reduces cravings for sweets and fatty foods, which makes it possible to use turmeric for weight loss
• Turmeric is an excellent natural antibiotic, and its use in this capacity does not worsen the condition of the gastrointestinal tract
• helps increase the body's resistance to various types of infections
• It is useful to use turmeric for migraines and headaches associated with liver disease
• The diuretic properties of turmeric contribute to the rapid removal of harmful substances from the body
• the antiseptic properties of turmeric can relieve sore throat, remove mucus, and disinfect inflamed mucous membranes
• turmeric stops bleeding, heals wounds, relieves swelling in injuries
• has a beneficial effect on the condition of joints, reduces pain and inflammation in arthrosis, arthritis, rheumatism
• turmeric is indicated for diabetes
• is an excellent preventative against Alzheimer's disease (senile dementia)
• scientific experiments have shown that, exhibiting antitumor activity, curcumin is able to stop the growth and development of tumors and cause the death of tumor cells.
• in India, turmeric is considered a means of preserving youth and beauty, and is widely used there as a cosmetic product: improves complexion, cleanses the skin, opens sweat glands

Methods of using turmeric in folk medicine

• I’ll start right away with “golden milk”, since I remembered it. This milk helps with diseases of the joints and spine, restores intervertebral lubrication, removes calcium deposits, restores the capillary network of blood vessels, cleanses them, increases the body's protective properties, strengthens the immune system, removes toxins and waste from the body, improves complexion, rejuvenates the entire body.

Golden milk recipe:

• 2 tbsp. spoons of turmeric
• 1 glass of water
• 1 glass of milk
• 1 tsp. honey

Mix turmeric with water in a small container, put on fire and, stirring constantly, cook for 6-7 minutes. You should get a thick brownish paste. When the paste has cooled, transfer it to a glass jar, close the lid and put it in the refrigerator. In the evening before going to bed, warm a glass of milk, but do not boil it, and add 1 tsp. turmeric paste. To stir thoroughly. You can drink it like this, or you can put a teaspoon of honey in your mouth and wash it down with “golden milk”. Take “golden milk” for 40 days once a year. Store the mixture in the refrigerator for no more than a month.

• For diarrhea and flatulence – 1/2 tsp. turmeric per 200 ml. water - take before meals.
• For a cold (fever, cough), grind turmeric with honey 1:1. Take 1/2 tsp. three times a day. You can make a drink - heat a glass of milk well, add 1/8 tsp. turmeric, 1 tsp. honey, mix well and drink immediately. If you burn turmeric powder in a dry frying pan and inhale the smoke, you can cure chronic cough.
• For joint diseases (arthritis), mix turmeric, honey and ginger 1:1:1 - take 1/2 tsp. 2-3 times a day before meals. You can also prepare an ointment for the treatment of arthritis - add turmeric powder to melted Ghee 1:4 and rub on sore areas. This ointment also helps with muscle and ligament sprains.
• Sore throat will help relieve gargling solution: 1/2 tsp. turmeric and 1/2 tsp. Stir salt in a glass of warm water.
• For anemia, take 1/2 tsp 3 times a day. turmeric with the same amount of honey.

Methods of using turmeric in cosmetology

Face mask: 1/2 tsp. Mix turmeric powder with 3 tbsp. l. yogurt, apply the mask to the face, neck, and décolleté. Leave for 10 minutes and rinse with water.

In addition, I suggest watching the video

Ways to use turmeric in cooking

Turmeric has a spicy, subtle aroma and a slightly pungent, slightly rough taste. It is used in the preparation of various dishes and is combined with various spices. But it must be used in small quantities, since even a small overdose can worsen the taste of the dish. It is recommended to use 2-3 g. turmeric for 5-6 servings.

Turmeric goes well with dishes made from cereals, legumes, and vegetables, and gives poultry broths a pungency and a beautiful color.

The spice is added to pilaf immediately before adding rice, after the meat is completely cooked. The average norm is 0.25 tsp. for 1 kg of rice.

Turmeric gives baked goods a golden color and allows the products to stay fresh longer without going stale.

In Asian countries, turmeric is added to water before boiling, to oil for frying, to flour in which fish or other products are rolled.

Turmeric is an essential component of the curry mixture.

Turmeric - harmful properties

Turmeric is safe in small quantities, but excessive consumption can be harmful.

If you have any chronic diseases and are using medications, you should consult your doctor before using turmeric, as it has an interesting property - it enhances the effects of other substances.

Turmeric should not be used for gallstones and severe blockage of the bile ducts. Turmeric is an excellent choleretic agent, but if you start using it during an exacerbation, you will probably get a negative result.

Turmeric thins the blood, so it is not compatible with anticoagulants, which are prescribed, for example, for varicose veins or heart attack.

Turmeric should not be used for acute jaundice and acute hepatitis.

Use with caution during pregnancy and breastfeeding.

Children can consume turmeric after 5 years of age.

Another disadvantage of turmeric is that it does not wash well from clothes, do not forget about this when you use it. In ancient India, turmeric was used not only as a food dye, but also as a textile dye.

Here is such an interesting plant - turmeric. I’m sure that if you don’t use it yet, like me, for example, then after learning about the beneficial and harmful properties of turmeric and how to use it, you will pay attention to this spice.

P.S. When the turmeric root dries out a little, it literally turns to stone, so it’s better to buy it already crushed. Turmeric quickly absorbs foreign odors and also loses color when exposed to sunlight, so buy it in sealed packages. Store turmeric powder in a glass jar with a tight-fitting lid, away from direct light. The shelf life of turmeric is 2-3 years.

Elena Kasatova. See you by the fireplace.

Turmeric is a herbaceous perennial plant that belongs to the Ginger family. Its other name is turmeric. The upper, ground part is of no value, but the root is a storehouse of vitamins, minerals, coloring pigments and essential oils. It is thanks to its rhizome that this plant is cultivated on an industrial scale and exported throughout the world. The spice grows well in tropical and subtropical zones.

The main supply of spices comes from India, where consumption per person is the highest.

How did turmeric become the world's spice?

Turmeric is a plant with a rich history dating back to ancient times. In India and Southern China, more than 2 thousand years ago, the spice was used not only in everyday life, but also for medicinal purposes. It was part of the culture and rituals.

Since the times of the great voyages, the seasoning has spread throughout the world, and thanks to its many beneficial properties, it has become one of the most recognizable and popular. In Europe it was called “yellow ginger”, “Indian saffron”, this “mixing” was explained by the similar qualities of the seasonings. Gradually, turmeric not only took a place next to such exquisite spices as saffron, but also won its own huge audience of gourmets, which spread far beyond the borders of Europe.

Its medicinal, taste, and cosmetic properties were studied and mentioned by many great people of those times; knowledge about it was also reflected in the ancient science of health - Ayurveda.

What is turmeric: composition

100 gr. ground spice contains:

7.83 gr. proteins;
9.88 gr. fats;
64.93 gr. carbohydrates.

It also contains dietary fiber, ash, and water. The calorie content of the spice is 354 kcal. per 100 grams.

The vitamin and mineral composition is as follows:

B vitamins;
vitamin C;
vitamin K;
vitamin PP;
vitamin E;
macroelements: potassium, phosphorus, magnesium, calcium;
trace elements: iron, copper, manganese, selenium.

In addition, turmeric contains Omega-3, Omega-6 and Omega-9 fatty acids, phytosterols, essential oils and the coloring pigment - curcumin.

Of course, these components are in small quantities, and given that the spice consumption per dish is small, they are generally insignificant. But this may seem so only at first glance. Together, these tiny particles interact and have a sufficient preventive or therapeutic effect, depending on the dosage.

Spice production

There are different types of turmeric, but the one commonly eaten is Curcuma longa ( Curcuma longa), and aromatic turmeric ( Curcuma aromatica). These species are grown in greatest quantities for export.

We are used to taking ground turmeric, already packaged by the manufacturer in packaging.

What stages precede this state?

The root of the plant is considered ready for use approximately 8 months after planting in the ground. During this period it is dug up. Next, the rhizomes are boiled in a special solution and dried. To give it a marketable appearance, the dried roots are polished; they become a rich yellow color.

These yellow, spicy-smelling rhizomes are exported to different parts of the world, where local producers, at their discretion, sell them whole or in ground form.

Advice! Turmeric root can be ground at home. Therefore, it is better to buy it entirely. Fresh, just ground turmeric will be much healthier and will have a more spicy aroma and pungent taste.

How to choose and store spices?

If the seasoning you choose is ground, carefully inspect the packaging. It must be dense, hermetically sealed, with a specified period for packaging and sale. At home, to preserve the taste and aroma of the spice, pour it into a glass, airtight container, do not expose it to direct sunlight.

When purchasing a whole root, pay attention to the smell and appearance. It should be dense, without mechanical damage, dark yellow in color. The smell should be pronounced and spicy. You can store it in the refrigerator, or grind it, dry it, and place it in a glass container with a tight lid.

Turmeric in Ayurvedic Science

Turmeric, as a medicinal spice, is described in detail in Ayurveda. It is characterized as a pungent, astringent, bitter spice, with a warming effect on the entire body.. It is believed that it can stimulate the digestive, respiratory and circulatory systems. Also, the spice can be used as a healing, antibacterial agent on the surface of the skin.

According to Ayurveda, based on turmeric, you can prepare preparations that can replace medications and help with respiratory, stomach diseases, and problems associated with blood circulation. What was described centuries ago is now being proven by science. A high-quality spice brought from India has antitumor activity and blocks the growth and reproduction of cancer cells.

A special type, black turmeric, is most endowed with medicinal properties and helps treat complex diseases such as hemorrhoids, asthma, epilepsy, and oncology. Black turmeric is a potent herb and should not be taken on its own without consulting a specialist. Unfortunately, getting it here is problematic, because black turmeric is on the verge of extinction due to climate change and biopiracy.

Skin diseases, wounds, burns, according to Ayurveda can be treated with aloe and turmeric powder. An aloe leaf cut or minced is mixed with spices, and this paste is applied to the wound. Healing and regeneration of the skin occurs much faster after this paste, and the natural base does not cause allergic reactions. It is easy to prepare at home and can be stored in the refrigerator.

Aloe juice together with turmeric is used to treat the early stages of diabetes mellitus, as an adjuvant for atherosclerosis and gout. A “cocktail” of aloe and seasoning can also be taken for tumor processes in women, however, it is important to note here that the dosage of the spice should be high. Turmeric can replace many synthetic medications and lead to recovery at home. But if you choose this path, carefully study Ayurveda, and do not forget that turmeric has contraindications.

Contraindications to the use of turmeric for medicinal purposes are as follows:

Early childhood;
pregnancy;
acute jaundice;
gastrointestinal diseases during exacerbation.

Food supplement E100 and turmeric

Curcumin, found in the rhizome of the plant, is actively used in the food industry as a dye. It has a yellow-orange color, and the assigned index among food additives is E100.

The natural base of the E100 additive contributes to its increasing use. Curcumin is added in the production of butter, margarine, mayonnaise, mustard, hard cheeses, drinks, incl. and alcoholic drinks. Also, spice extracts are used in the confectionery industry, and even in the production of cosmetics.

As an alternative to many synthetic dyes, E100 is approved for use in the food industry in many countries.

Turmeric (lat. Curcuma)- a genus of monocotyledonous plants of the Zingiberaceae family. The rhizomes of plants of this genus contain yellow dyes and essential oils, therefore they are cultivated as spicy and medicinal plants. The most commonly cultivated species are Curcuma longa, or Curcuma domestica, or Curcuma cultivated, or Turmeric, or yellow ginger (lat. Curcuma longa), the powder of the dried roots of which is known as a spice called “turmeric”. In its wild form, this crop is found only in India, which today occupies a leading position in the export of the spice extracted from turmeric rhizomes. Turmeric appeared in garden collections in the 90s of the last century.

Planting and caring for turmeric (in brief)

• Bloom: from July to October.
• Landing: planting parts of the rhizome in the ground - in March-April.
• Lighting: bright light or partial shade.
• The soil: rich clay or sandy soils.
• Watering: frequent and abundant, water consumption depends on the composition of the soil.
• Feeding: during the budding period, at the beginning of flowering and two weeks after its completion, with complex mineral fertilizer for decorative deciduous plants in half the dosage specified in the instructions.
• Reproduction: seeds, parts of rhizomes.
• Pests: spider mites.
• Diseases: root rot and leaf spot.
• Properties: is a sought-after spicy and medicinal plant with anthelmintic, antiviral, antiseptic, antimicrobial, anti-inflammatory, immunomodulatory, regenerating, tonic, sedative, warming and blood-accelerating properties.

Read more about growing turmeric below.

Turmeric plant - description

Turmeric longa is a herbaceous perennial, reaching a height of 90 cm. Its leaves are oval, alternating in two rows; The rhizome is tuberous, round, up to 4 cm in diameter, yellowish-gray, with ring-shaped scars from the leaves. Numerous thin roots radiate from the rhizome, and small tubers form at the ends of some of them. The above-ground part of turmeric grows from the apical bud of the rhizome and consists of several long-petioled vaginal leaves and a peduncle reaching a height of 30 cm and densely planted with green stipules with tips of a lighter shade. In the axils of the stipules, located in the middle part of the peduncle, yellow, three-lobed, tubular, fragrant flowers with a slightly irregular bend and a wide lip develop. All turmeric tissues contain valuable essential oils.

In the photo: How turmeric blooms in the garden

Growing Turmeric

Planting turmeric in open ground

Turmeric can be grown both at home and in the open ground, especially since, while cultivating a useful spice, you can simultaneously admire the unusually beautiful flowers of this plant. However, from the moment of sprouting to harvesting, it usually takes about 9 months, so you can grow turmeric in open ground if you live in the southern regions with an early, warm spring and late autumn. Those who live in the middle zone and in regions with even cooler climates will have to grow turmeric at home.

Turmeric is suitable for sunny or semi-shaded areas and rich clay soils, but the plant also grows well in sandy soil. Before planting, the area must be dug to a depth of at least 20 cm and loosened, then dig holes up to 15 cm deep at a distance of 15-20 cm and place 2-3 pieces of turmeric rhizome in them. Each piece of rhizome should have at least one, but preferably two, buds, and place the planting material in the hole with these buds facing up. The holes are sealed so that there is a layer of soil no thinner than 2 cm above the rhizomes. After planting, the area is watered. Turmeric is planted in open ground in March-April.

Caring for turmeric in the garden

Turmeric loves moisture very much, so timely and sufficient watering is one of the most important points in caring for the plant. How often and how much you need to water the plant depends not only on the climate and weather, but also on the composition of the soil in which the turmeric grows. For irrigation you need to use water heated by the sun.

Turmeric is fed with complex mineral fertilizers for ornamental foliage plants with a predominance of phosphorus, but the concentration of the nutrient solution should be two times weaker than recommended by the manufacturers. Fertilizing is applied during the budding period, at the very beginning of flowering and two weeks after its completion.

Otherwise, turmeric is undemanding. You will need to maintain its decorative appearance by removing faded flowers, and also loosen the soil between the bushes after watering or rain, while simultaneously removing emerging weeds.

Turmeric collection

How to Harvest Turmeric

Turmeric rhizomes are dug up before the onset of cold weather, that is, in October-November, when the above-ground organs of the plant begin to wither. The upper part is cut off, and the rhizomes are cleared of soil and small roots, dipped in boiling water for a minute so that a coloring substance begins to be released from special cells, giving the root a yellow color, after which the raw materials are dried with good ventilation for a week or two. The finished roots take the shape of a horn.

How to store turmeric

Store turmeric rhizomes in boxes or containers with damp sand at a temperature of 10-12 ºC. Crushed turmeric can be stored for no more than three years in a glass jar with a tight-fitting lid in a cool, dark place. Make sure that the spice does not absorb foreign odors.

Types and varieties of turmeric

Several types of turmeric are grown in culture, and each of them has its own purpose.

or Indian saffron - a perennial, sometimes found in South Asia, but mainly growing in the warm massifs of India and in the eastern part of the Himalayas. The plant reaches a height of 1 m. The fleshy, narrow or elliptical, aromatic rhizomes of the plant are yellow on the inside; spindle-shaped tubers are formed on their thin roots. Oblong leaves up to 60 cm long and up to 20 cm wide are located on leaf-shaped petioles. Funnel-shaped flowers are hidden in spike-shaped inflorescences, reaching a length of 15 and a width of 8 cm. The bracts of aromatic turmeric are ovoid, up to 5 cm long, pale green, but at the top their color becomes red-red. Turmeric aromatic is a popular spicy plant and is valued in the confectionery industry higher than curcuma longa.

In the photo: Aromatic turmeric (Curcuma aromatica)

or turmeric, or yellow ginger is a valuable spice, also used as a dye and a medicinal plant. We provided a description of this species at the beginning of the article. It only remains to add that turmeric longa is one of the essential ingredients of Indian curry.

In the photo: Long turmeric (Curcuma longa)

Turmeric round (Curcuma leucorrhiza)

found naturally only in India. The roots of this species are oblong and elongated. Narrow-lanceolate leaves are located on petioles. The flowers are round in shape, which is how the plant got its name. In Indian culture, it is customary to make starch from the roots of turmeric round: the roots are dug up and pounded in a mortar or ground with stone millstones, then the moisture is manually squeezed out of the resulting mass and filtered through a cloth, and the mass is dried and used as starch.

It is found in nature not only in India, but also in Indonesia, and this plant is cultivated in Southern China, on the island of Java, in Thailand and, of course, in India. This species reaches a height of one and a half meters, but can be higher. On leaves up to 80 cm long, purple-brown veins extending from the central vein are very noticeable. The bracts of the plant are bright pink, fragrant flowers form inflorescences extending from the rhizome even before the leaves appear. The root of the plant, the size of a pigeon's egg, is pear-shaped, has a camphorous aroma, a bitter-burning taste and is used in the production of liqueurs and in the confectionery industry.

In the photo: Turmeric zedoaria (Curcuma zedoaria)

Small turmeric (Curcuma exigua)

- a plant up to 80 cm high with fleshy, yellow inside, multi-branched root rhizomes. Tubers form at the ends of the plant roots. Green and purple lanceolate leaves, decorated along the central vein with a reddish stripe, are located on petioles 5-8 cm long. The length of the leaf plate reaches 20, and the width is up to 7 cm. The flowers of this species are yellow, elliptical, the bracts are oval-elliptical, with white -purple top. Corolla pale purple. Flowering lasts from August to October. Small turmeric is grown exclusively as an ornamental plant.

Sumatran turmeric (Curcuma sumatrana)

- endemic to the island of Sumatra, first described more than 150 years ago. Outwardly, this very attractive plant resembles domestic turmeric. The species is considered endangered due to a sharp reduction in its range. In culture, Sumatran turmeric is grown as an ornamental plant.

Properties of turmeric - harm and benefit

Useful properties of turmeric

Turmeric roots are rich in starch and essential oils, and the polyphenol curcumin gives them their characteristic yellow color. In addition, turmeric contains lipids, proteins, dietary fiber, carbohydrates, B vitamins (choline, pyridoxine, riboflavin, thiamine), vitamins E, PP, C, K, betaine, mineral salts of phosphorus, magnesium, calcium, sodium, manganese , iron, zinc, sulfur and copper, omega-6 and omega-3 fatty acids, phytosterols and monoterpenes. Thanks to its composition, turmeric has anthelmintic, antiviral, antiseptic, antimicrobial, anti-inflammatory, immunomodulatory, regenerating, tonic, sedative, warming and blood accelerating properties.

Turmeric is a natural antiseptic, so it is used to disinfect burns and cuts. It stops the development of melanoma and destroys already formed cells of this formation, and also slows down the development of Alzheimer's disease and dissolves deposits of amyloid plaques in the brain.

In the photo: How turmeric blooms

Turmeric prevents the occurrence of metastases of various forms of cancer. In combination with cauliflower, turmeric delays the development of malignant prostate tumors. The use of turmeric during chemotherapy enhances the therapeutic effect and reduces side effects from toxic medications.

Turmeric is used as a natural detoxifier for the liver, it takes part in the metabolism of fats, and with its help it is easier to lose excess weight. Turmeric is a powerful antidepressant widely used in Chinese folk medicine.

Turmeric is successfully used in the treatment of diabetes, arthritis, including rheumatoid; it promotes skin regeneration in inflammatory skin diseases, boils, eczema and psoriasis, and a paste made from turmeric and aloe juice quickly and well heals burns.

Turmeric is used for colds, sore throat and severe cough, migraines, atherosclerosis, chronic diarrhea, ulcerative colitis and cholelithiasis. However, the ability of turmeric to reduce weight is of particular interest to the population. How to take turmeric to get rid of extra pounds? Dilute half a teaspoon of turmeric in a glass of bio-kefir, let the drink sit for 15-30 minutes and drink it before bed. Course – 1-2 months.