Turmeric, also called Sulfur of the Indies, is a herbaceous plant in the Zingiberaceae family, native to southwestern India. It is composed of curcumoids, polysaccharides and essential oils and in India is known for its medicinal and culinary uses. It is attributed preventive properties against cancer and cholesterol, according to experts.

Turmeric has a strong flavor, which determines the amount and frequency of use. In its region of origin it is used for these purposes:

  • Promotes bile expulsion.
  • Neuroprotective against cognitive or memory defects.
  • Analgesic.
  • Antiinflammatory.
  • Bactericidal and antiviral.
  • Healing.
  • Eliminates fungi more effectively than cloves or oregano.
  • It is antioxidant, sweeps free radicals from the body.
  • Promotes lowering cholesterol in the blood.
  • Turmeric is good for preventing cancer, induces cell death in the deepest part of individual cells, eliminates the cells
  • responsible for bladder and lung cancer according to Carlos García Saldaña, member of the Spanish Society of Graduates, Doctors and Graduates in Food Science and Technology (Alcyta).

In addition, Teresa Ortega, vice president of the Research Center on Phytotherapy (Infito) and professor of Pharmacology at the Complutense University of Madrid states that the most abundant turmeric variant, curcumin, in addition to the other properties already mentioned, protects the liver from oxidative stress, also adding antitumor, antimutagenic and anti-inflammatory qualities. Thanks to the intake of turmeric, it increases bile function and reduces the concentrations of triglycerides and bad cholesterol (LDL) claims. Some theories point out that this plant may be beneficial for improving glucose sensitivity and against type two diabetes. There are also studies that suggest that it has neuroprotective and effective ability against depressive disorders.

On the other hand, the use of the so-called long-term Indian saffron may have health problems, causing gastric irritation. Despite the antiulcer and hepatoprosthetic properties, it can cause ulcers due to the alteration of digestive mucous membranes caused by stomach irritations due to their overuse.

In addition, María José Alonso, vowel of Medicinal Plants and Homeopathy of the College of Pharmacists of Barcelona states that turmeric increases bile secretion, and since it can cause colic is contraindicated in people who have gallbladder obstruction , cholangitis, calculus or mud. In addition, in a certain number of cases they increase the chance of contracting renal lithiasis.

Medicinal use

Medicinal use is one of the most prominent uses. There are two species of turmeric; Java turmeric and turmeric longa Vahl known as Indian turmeric. Both species have been approved by the European Medicines Agency to treat symptoms of digestive disorders of various kinds thanks to their ability to increase the secretion of bile flow. Symptoms include flatulence, heavy, slow digestions, and the feeling of having a full stomach. In addition, the World Health Organization and the World Medicines Organization recommend it for the treatment of dyspepsias or difficulties in digestion and meteorism for these reasons.

This plant can bring benefits to consumers, but dosages used in culinary uses do not meet that required to induce these effects, so they are not guaranteed. On the other hand Alonso, assures that it can be useful for its anti-inflammatory properties.

Culinary use

In addition to the medicinal uses that stand out from turmeric, it should be highlighted in the kitchen. It is used to make curry, providing the characteristic color and its sweet taste somewhat spicy. It is called in various saffron cultures of Indias because it is used as a dye and as a spice and gives food flavor and a peculiar mustard yellow tone, especially rice and stews with poultry, pork or fish. It is not recommended to use in high quantities, otherwise the taste of turmeric will dominate the taste in the dishes.

The plant extract can be used as a food dye in two different ways:

  • Turmeric in raw extract. It is obtained from ground turmeric.
  • Curcumin in purified or refined state. It is extracted by solvents from turmeric.