By
Shaheen Perveen
Photos by Shahid A. Makhfi
India
has the lowest incidence of Alzheimer’s disease
in the world. Kudos to turmeric - the lingua franca of
the Indian kitchen. Ayurvedic practitioners have been
using this medicinal rootstock since time immemorial and
in everyday Indian life, it ushers in luck and prosperity.
Turmeric’s yellow - orange hue assumes a tinge of
erotic significance and several Hindu ceremonies are steeped
in this auspicious color. It is a honored cosmetic and
no less an antidote against the evil spirits!
Malaysians plant turmeric in the corners of their fields
to keep away the dreaded crocodiles. Shepherds in Nepal
apply turmeric on their forehead as protection against
any misadventure. People in the Pacific perform ceremonial
dances only after they have sprinkled turmeric powder
or applied turmeric paste over their bodies. In India,
turmeric is used to ascertain if someone is a ghost or
a human being. (Ghosts are averse to the burning smell
of turmeric.) In Hawaii, dusting the virulent yellow powder
within a defined outline creates a spiritual aura or a
protected zone.
Turmeric, or Curcuma longa, belongs to the ginger (Zingiberaceae)
family and is native to India or SE Asia. The name is
derived from ‘terra merita’ in Latin, which
suggests meritorious earth that refers to the pigment
color of the ground turmeric. In various languages, turmeric
is simply called “yellow root” (Dutch geelwortel)
or ‘Indian saffron’ (French safran d’Inde).
Ancient Indian and Chinese medical accounts have catalogued
the myriad benefits and uses of this powerful herb. When
Marco Polo discovered turmeric in China (1280 AD), he
recorded it as “ a vegetable which has all the properties
of true saffron, as well the smell, the color, and yet
is not really saffron.”
However,
turmeric has little in common with saffron, except for
its similarity in colors. Turmeric’s typical orange
- yellow hue has added color to our lives since time immemorial.
Until recently, humans were sacrificed in the turmeric
fields in the belief that blood would influence the depth
of color in turmeric! The rhizomes were primarily valued
as a coloring agent and Curcumin — the yellow pigment
—did the magic. Curcumin accounts for one to five
percent of the turmeric and is the herb’s most biologically
active phytochemical compound with a wide range of therapeutic
benefits.
Indians believe that the touch of turmeric renders things
lucky and auspicious. For this reason, Indian wedding
invitations, wedding garments are always marked with turmeric.
Monks in Thailand used this kitchen condiment to dye their
robes. In most Asian countries turmeric is used to dye
the bride and in a few places, she is even married with
it still on. In some parts of India, the bride’s
body is anointed with turmeric and mustard oil paste.
It is not only the element of luck, but turmeric improves
the complexion, softens the skin and imparts a unique
radiance. Married women in India apply turmeric on their
cheeks in the evening, in anticipation of a visit by Goddess
Lakshmi.
Javanese Lulur — reckoned as the queen of beauty
treatments and practiced in the palaces of Central Java
— is all about the golden glow rendered by turmeric.
Applied to the face regularly, turmeric checks acne and
used over a period of time even cures it.
Ayurveda welcomes turmeric as an excellent antibiotic,
antiseptic and a blood purifier, a remedy for respiratory
ailments like cold and cough, bronchial asthma, rheumatoid
arthritis, cardio vascular problems and several other
disorders. Turmeric’s rich iron content makes it
ideal for anaemic conditions. Compared to other spices,
turmeric is rich in potassium, iron and ascorbic acid.
A good number of Ayurvedic medicines use turmeric as a
base.
Turmeric’s direct application or use in poultices
is a popular folk remedy. In case of swellings, sprains,
strains or boil, turmeric (mixed with mustard oil or honey
or lime juice) is still applied in the countryside. Turmeric’s
antiseptic properties prevent sepsis, which is best suited
for dressing of wounds. Turmeric paste applied to the
scalp prevents vertigo, and is also used against insect
stings and ringworm. Eyewash containing turmeric is a
traditional Ayurvedic remedy for burning eyes, conjunctivitis
and opthalmia.
Taken internally, it serves as a liver tonic, stimulates
the gall bladder, purifies blood, prevents blood clots,
lowers cholesterol, sooths the respiratory tract, combats
intestinal infections, expels worms, checks diarrhea,
and improves vision. In Ayurveda, turmeric is referred
to as “the internal healer.” It promotes digestion
by stimulating the flow of bile, which aids digestion
and absorption of nutrients.
Fatty
accumulations in and around the liver can be prevented
by use of turmeric in combination with cooked eggplants.
A decoction of fresh eggplants and turmeric powder is
believed to prevent bleeding during pregnancy. (In half
a litre of boiling water, allow 2 medium sized eggplants
(diced) to simmer for about an hour. Strain the water
and mix a teaspoon of powdered turmeric. Steep again until
lukewarm. Strain the decoction and drink one cup at regular
intervals until bleeding stops. (Courtesy: Philippines
Journal of Nursing)
Researchers have further established turmeric’s
anti-inflammatory and antioxidant properties. It contains
phytochemicals (disease fighting substances that mop up
free radicals) that are believed to prevent cancer and
has the potential to check the buildup of plaques in the
brain, which are responsible for Alzheimer’s disease.
In Asian countries, particularly India, turmeric is used
in almost all the vegetable and meat dishes. Its most
liberal use goes in the making of cooked lentils and stews.
In some parts of Indonesia, fresh turmeric leaves are
used for flavoring, while Thai curries make use of the
fresh rhizome. However, the use of this colorful spice
varies with region, culture and the cook. The best example
is popular ‘curry powder’ — coined by
the English to cover the whole range of Indian food spicing.
Western cuisine is not so impressed or influenced by turmeric
like the Asians, but this valuable spice reaches their
palates by way of spice mixtures or curry powders.
A fresh turmeric is aromatic, slightly bitter, pungent
with an earthy aroma. However, its inroad into the kitchen
must have been due to its food preserving properties,
followed by color and flavor that have been acknowledged
throughout history. Until the advent of synthetic preservatives,
turmeric was a vital food additive.
Turmeric is available as fresh, dry, powder, tincture,
fluid extract, tablet, etc. If possible, prefer grinding
turmeric just before cooking so that its true flavor and
aroma can be realized. Dried or ground turmeric loses
its spicy fragrance and tends to fade with the passage
of time. Turmeric should be stored in a cool, dry, dark
place for it to retain its flavor and strength. Make sure
that your turmeric is not adulterated with lead chromate,
often used to deepen its yellow color.
White turmeric, or zedoary, a closely related plant, is
more popular as a vegetable. However, in some parts of
India even fresh turmeric is cooked like any other vegetable.
Like ginger, it imparts a sensation of warmth when eaten.
Indians
drink raw turmeric juice ( at times mixed with honey or
milk) early in the morning to purify blood or in case
of bronchial asthma or simply for general health benefits.
In absence of raw turmeric juice, one can consider half
a tsp. of turmeric powder (freshly ground if possible)
added to a cup of milk, which can be simmered for five
minutes. For taste, honey or maple syrup can be added
later.
Pregnant
women, people with gallstones, obstructive jaundice, blocked
bile ducts and extremely toxic liver disorders are recommended
to see a health care provider before turning to turmeric.
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