All About Turmeric | Know About Rejuvenating Haldi

It has been used medicinally for over 4,500 years, to the Vedic culture in India, when turmeric was the principal spice and also of immense religious signi­ficance.

Analyses of pots discovered near New Delhi uncovered residue from turmeric, ginger and garlic that dates back as early as 2500 BCE.

It was around 500 BCE that turmeric emerged as an important part of Ayurvedic medicine. The name itself is derived from Sanskrit sindhu [सिंधु] river particularly used for the Indus River.

Significantly, according to Sanskrit medical treatises and Ayurvedic and Unani systems, turmeric has a long history of medicinal use in South Asia.

Sushruta Ayurvedic Compendium, dating back to 250 BC, recommends an ointment containing turmeric to relieve the effects of poisoned food.

Many South Asian countries still use it as an antiseptic for cuts, burns, and bruises, and as an antibacterial agent.

Ayurvedic literature contains over 100 different terms for turmeric, including jayanti, meaning one who is victorious over diseases, and matrimanika, meaning as beautiful as moonlight

It probably reached China by 700 AD, East Africa by 800 AD, West Africa by 1200 AD, and Jamaica in the eighteenth century.

In 1280, Marco Polo described this spice, marveling at a vegetable that exhibited qualities so similar to that of saffron.

Having been used for centuries as a powerful dye, in the 17^th century, turmeric was even used to give a ‘gold’ appearance to certain metals.

Its use as a food colouring dates back to 18^th century Europe. At the end of the 19^th century, margarines and cheeses were often ‘coloured’ with turmeric.

Turmeric or Haldi is an important Indian spice that not only makes your food delicious but has numerous health benefits.

• Turmeric has been used for centuries to dye textiles a beautiful golden hue.
• It is used as a coloring agent in cheese, butter, and other foods.
• In traditional Hindu weddings, the groom ties a yellow string tinted with turmeric around his wife’s neck, signaling her ability to watch over her household.
• The powdered form, a staple in Indian cooking, is also revered in some Hindu temples in benediction ceremonies.
• It is used as a food preservative, as it contains powerful antioxidant and antibacterial properties.
• Traditional healers treated a wide range of ailments with this spice, including indigestion; general aches and pains; menstrual pains; and to lighten the appearance of scars.
• The fresh leaves of Curcuma longa are used as a condiment in Malaysia.
• In cooking, turmeric colours, flavours, corrects acidity or, combined with lemon, can mask the strong odour of dried fish in certain dishes.
• Turmeric is also used in manufactured food products such as canned beverages, dairy products, baked products, ice cream, yellow cakes, yogurt, orange juice, biscuits, popcorn, sweets, cake icings, cereals, sauces, and gelatins.
• It is a significant ingredient in most commercial curry powders.

• Fresh Turmeric – In fresh state, the rhizome has an aromatic and spicy fragrance, which by drying gives way to a more medicinal aroma.
• Powdered Turmeric – Flavour-wise, powdered turmeric is pungent, earthy and bitter, almost musky, with a bit of peppery spice akin to mustard or horseradish.

• In order to benefit from haldi, one needs to get 500 mg to 1000 mg of curcumin every day. One teaspoon of turmeric has about 200 mg of cucumin.
• However, the World Health Organization (WHO) suggests 1.4 mg per pound (0–3 mg/kg) of body weight as an acceptable daily intake.

Significantly, according to Sanskrit medical treatises and Ayurvedic and Unani systems, turmeric or haldi has a long history of medicinal use in South Asia.

Rasa (Taste): Katu (Pungent), Tikta (Bitter)
Guna (Qualities): Laghu (Light to Digest), Ruksha (Dry)
Veerya (Potency): Ushna (Hot)
Vipaka (Taste conversion after digestion): Katu (Pungent)
Karma (Actions): It balances Vata, Pitta, and Kapha (though it can aggravate Vata and pitta when taken in excess).

Apart from significant health benefits of Turmeric, Haldi lends its distinctive flavour to various Indian curries.

• It is widely used as a spice in South Asian and Middle Eastern cooking.
• It lends a curry its distinctive yellow color and flavour.
• It is used as a coloring agent in cheese, butter, and other foods.
• In South Africa, turmeric is traditionally used to give boiled white rice a golden color.
• Turmeric is also used in manufactured food products such as canned beverages, dairy products, baked products, ice cream, yellow cakes, yogurt, orange juice, biscuits, popcorn, sweets, cake icings, cereals, sauces, and gelatins.
• It is a significant ingredient in most commercial curry powders.
• It is used in savory and sweet dishes.
• It is widely used in Eastern specialties such as fresh turmeric pickle.

You can:

• Use a pinch of turmeric in scrambled eggs, a frittata, or tofu scramble.
• Toss it with roasted or shallow fried vegetables like cauliflower & potatoes.
• A dash of turmeric brings color and mild flavour to a pot of plain rice.
• Sprinkle turmeric into sautéed or braised greens like spinach & fenugreek.
• While fresh turmeric root is especially great in juices and smoothies, a pinch of ground spice is good, too.
• Simmer turmeric with coconut milk and honey to make an earthy and comforting beverage.
• Add it to your daily milk intake.
• Add to nearly every dish, be it meat or veg­etables.
• Use it for your fried rice, like it’s done in the southern part of India.

• Dried Turmeric Powder or Haldi powder – use the turmeric powder when you’re using it as a spice, add it when you are adding the other masalas like coriander & red chilli in your recipe.
• Fresh Turmeric – To use fresh turmeric for food, simply peel off its thin inedible skin, slice it or just grate it. It is added when you are using it as an ingredient.
• How to use turmeric? Always remember to use turmeric with long black pepper or black peppercorns. The compounds curcumin (in turmeric) and piperine (black pepper) work complementary to each other. Piperine enhances curcumin absorption in the body by up to 2,000%, combining the spices magnifies their effects.

Turmeric or Haldi is an entirely edible plant. Although the turmeric plant is widely known for its edible root or rhizome, all parts of the plant including the leaves and flowers can be consumed.

• Turmeric Powder – Turmeric will last in your pantry for up to 3 to 4 years.
• Fresh turmeric – last for only a couple of days at room temperature. However, if you store them in an airtight container or plastic bag to prevent moisture from damaging it, they will last for 2-3 weeks.

• Turmeric Powder – In an airtight container stored in your pantry or a refrigerator.
• Fresh turmeric or haldi – Make sure to store them in an airtight container or plastic bag to prevent moisture from damaging it. Place this container in your refrigerator.

Fresh turmeric may be found in the vegetables section of grocery stores, health food stores, and Asian and Indian grocery stores. But not every store will sell turmeric fresh.

Turmeric Powder – Whether store does or doesn’t stock fresh haldi, you should still be able to buy turmeric in dried, ground form in the spice aisle.

Buy turmeric or haldi on Amazon: India | USA

Turmeric is a potent antioxidant, anti-inflammatory, and antimutagenic. It is also an antimicrobial and an anticancer agent. Below are some definitive health benefits of turmeric or Health benefits of Haldi.

1. Health benefits of turmeric as an antioxidant – turmeric extracts can scavenge free radicals, increase antioxidant enzymes, and inhibit lipid peroxidation.
2. Health benefits of haldi as a detoxifier – Turmeric is considered a natural detoxifier. Consuming turmeric stimulates the production of enzymes which helps in eliminating toxic substances from the body.
3. Health benefits of turmeric for the liver – Its intake repairs damaged cells of the liver and fight several liver problems like cirrhosis, hepatitis and jaundice.
4. Health benefits of haldi as an anti-inflammatory agent – This reduces joint inflammation and pain.
5. Health benefits of turmeric for the diabetes – Turmeric increases insulin sensitivity, regulates lipid metabolism, and targets fat by suppressing multiple processes responsible for the growth of adipose tissue. Haldi helps fight inflammation and keep blood sugar levels steady. It is a useful spice to prevent or treat type 2 diabetes.
6. Health benefits of haldi against cancer – Turmeric has been reported to exhibit activity against the development of skin cancer, oral cancer, breast cancer and stomach cancer.
7. Health benefits of turmeric for bone health – Haldi helps relieve aches, pains and arthritis – Turmeric has anti-inflammatory property can help in reducing joint inflammation and pain.
8. Health benefits of haldi as an Antiviral agent – Curcumin in Turmeric helps you to fight off a variety of viruses, including herpes and the flu.
9. Health benefits of turmeric for skin care – putting a turmeric mask on their skin or eating turmeric helps fight stubborn pimples – perhaps because of its spice’s reported antibacterial and anti-inflammatory properties.

Remember Indian grandmothers saying “have a glass of milk with turmeric every day before you sleep”. These are the age-old golden words about the health benefits of Turmeric – The Golden Spice.

Turmeric usually doesn’t cause serious side effects. Some people can experience mild side effects such as stomach upset, nausea, dizziness, or diarrhea. The side effects are common at higher usage.

Excessive use of turmeric or haldi is known to heat your body and cause inflammation in your stomach that may lead to abdominal pain and cramps.

Turmeric’s purifying properties may also make you bleed more easily. It’s not clear why this happens, probably it may have something to do with the way turmeric functions in your blood.

Consuming too much turmeric or haldi can limit your absorption of iron. Turmeric also contains oxalates that could increase the risk of getting kidney stones.

This is because oxalates bind with calcium to form insoluble calcium oxalate, which is a big reason why kidney stones occur.

Turmeric – immunity booster

Turmeric (Curcuma longa) is a flowering plant of the ginger family, Zingiberaceae, the roots of which are used in cooking.

The plant is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast Asia.

The rhizomes are used fresh or boiled in water and dried, after which they are ground into a deep orange-yellow powder. Turmeric powder is commonly used as a colouring and flavouring agent.

Curries from the Asian cuisines are not complete without turmeric. It is also used for dyeing, the colour imparted by the principal turmeric constituent, curcumin.

Turmeric, native to South Asia, is one of the fastest-growing dietary supplements. This enhanced use is due to the health benefits of turmeric.

In 2018 products racked up an estimated $328 million in sales in the United States.

Apart from brightening up the pantries of many homes in India, turmeric is interwoven into daily life, the cuisine, and cultural and healing traditions.

This article is for general information only and should not be used for the diagnosis or treatment of any medical condition/s.

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