The history of Indian traditional foods dates back many centuries ago when the Indus Valley people cooked food with oils, ginger, salt and turmeric root powder obtained after grinding the dried root of a turmeric plant. With the advent of diverse cultural changes, Indian food harbored a niche for exquisite spices and herbs like cumin, ginger, cloves, cinnamon, turmeric, cardamom, and fenugreek.
How is Turmeric (Curcuma Longa) Beneficial?
According to Ayurvedic science most of these herbs and spices have distinct medicinal properties. Among which turmeric is termed as a symbol of prosperity and purity.
Scientifically named Curcuma longa, Turmeric is a flowering plant found in the ginger root plant family, and has been used in Indian Ayurvedic holistic medicine for centuries.The plant has an active compound called curcumin which is a key ingredient in curry powder.
Turmeric root extract has strong healing properties. The root extract is used to treat inflammations of the digestive system and the reproductive system, thus useful in remedies for hepatitis, flatulence and spasmodic dysmenorrhoea. Commonly called Haldi in Indian foods, turmeric exhibit therapeutic, antiseptic, anti-inflammatory and antihepatotoxic effects. For example:
- Curcumin has anti-oxidant properties which helps to promote a healthy inflammatory response.
- The strong mixture of phytonutrients is present in turmeric which works to combat free radicals and other toxins in the body.
- The powerful anti-hepatotoxic properties of turmeric work to promote and maintain a healthy liver.
- The herb reduces the ability of the blood to form clots and helps to improve blood circulation as