Turmeric is an ages old spice that is being used for the past 4000 years in Southeast Asia, initially as a dye for holy robes. Even today there is hardly any Indian dish that is completed without adding turmeric to it. It is cultivated in tropical regions of Bengal, India, Pakistan, China, SriLanka and Indonesia. It is a relative of ginger and has a bitter taste and mild fragrance.
Due to its deep orange-yellow color the spice is also known as, “Indian Saffron”; although the two shouldn’t be confused as both vary in tastes and benefits. The name turmeric is derived from Latin word Terra Merita meaning “Meritorious Earth”. Other common names are yellow root, haldi, haridra and jiang huang. Its botanical names are Curcuma Longa and Curcuma Domestica.
It is amazing how some commonly found spice on kitchen shelves could have so many health benefits. Natalie Kling from Natural Healing Institute of Neuropathy says, “As an anti-inflammatory, antioxidant and antiseptic, it’s a very powerful plant”.