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November 14, 2007


As soon as I started my research for this post I realised that I've been misspelling Tumeric. It has an extra r in it. Turmeric. Has anyone else noticed how difficult spices are to spell? Cinnamon is another one...

Known as haldi in Hindi, Turmeric is fast becoming one of western sciences super foods too. It is contains curcumin (not to be confused with cumin) which is being investigated for a host of medical applications, especially Alzheimer's. Turmeric is antiseptic, antibacterial, anti parasitic and anti inflammatory.

Of course Ayurveda has known all of this for thousands of years. That's why Indian food is distinctly yellow. Turmeric provides the often missed bitter and astringent tastes to our food, for this reason use it sparingly. About a quarter of a teaspoon per person is plenty, or it will adversely affect the taste of your meal. In those quantities however you can add turmeric to anything, because the taste is almost imperceptible.

And add it to every meal you should. Turmeric is tridoshic, aids digestions, prevents infections and strengthens the eyes. It especially works on the liver, in turn cleansing the blood and the skin. Turmeric can be applied topically to the skin for rashes and sunburn-but be careful it stains!

A few more diseases turmeric is beneficial for: diabetes, cancer, parasites, conjunctivitis, anemia, asthma, high cholesterol, ulcers, gum disease, tonsillitis...if you are still not convinced check out these anecdotes.

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