Tumeric – Common name
Curcuma domestica syn. Curcuma longa – Botanical name
What is Tumeric?
Tumeric is an rhizome and ancient sacred spice also known as Indian saffron and indigenous to the monsoon forests of south east asia. Tropical and subtropical climates are the best for the cultivation of this herbaceous perennial and in colder climates it is grown in a protected environment. It is planted into warm soil in Spring from a rhizome with two buds. Every four years clumps are dug up completely, broken up and replanted. It likes a lot of water and sun or semi-shade and has a beautiful white flower.
The tumeric rhizome has a strong yellow color and is used for dying. The leaves and roots are used in cooking. It is often added to curries or curry powder to give a rich yellow color. There has been a lot of information coming into the mainstream about this plant in the last few years. It is a very potent and a powerful root and has been used in healing for thousands of years as an antiseptic, anti-inflammatory, natural painkiller, anti-depressant and liver detoxifier. Many modern western medicine studies have shown that it can help with arthritis, auto immune diseases and dementia.
Quality of the source
When using tumeric for medicinal purposes it must be the best quality. Real turmeric is a rich orange yellow and has a strong spicy aroma. The best way to know that you are getting the best quality freshest turmeric is to grow it yourself. You can harvest off the side of the plant as you need it or wait and harvest the whole plant when the leaves yellow and die back. I think at least a dozen plants in your garden are necessary. You really cant get enough of this plant. You can use it fresh or dry, powder and vacuum seal. You need the life force in this plant for it to heal you. This of course applies to all food. Please listen to Vaidya Mishra as he explains how to use this ancient plant. We need to understand how to use this plant.