Curcuma longa (Turmeric) is an herbaceous plant of Asian origin, related to ginger and cultivated in India, southern China, Taiwan, Japan, Indonesia, Africa. It is an herbaceous plant, 60-90 cm tall with long lanceolate leaves having light green color. Yellowish white flowers appear on a stem with a spike. On the top of spike, white or pinkish white bracts give the impression of a flower with many large petals. It does not produce viable seeds. Plant needs temperatures between 20°C-30° C. Turmeric is used in Indian cuisine as a condiment with a pungent- bitter, aromatic taste. The rhizome of the plant is used medicinally.
Chemical composition – Rhizome of turmeric contains essential oils, sesquiterpenes (alpha and beta turmerone, alpha-curcumen, zinziberen), monoterpenes, a yellow pigment, named curcumin (5%), minerals, water-soluble peptide (turmerium peptide) and polysaccharides.
Properties – Cholagogue, choleretic, powerful detoxifier, antimutagenic, antitumor, anti-inflammatory, hepato-protective, antioxidant, antibiotic, antibacterial, antiviral, improves circulation, antiatherosclerotic, antithrombotic antiplatelet, cardioprotective, purifies blood, hypocholesterolemic, sustains joints, tendons mobility, antiinflammatory, febrifuge, soothes cough, sore throat, hemostatic, wound healer etc.
Recommendation – Circulatory disorders, bruising, sprains, sore muscles, hepatobiliary disorders, flatulence, jaundice, bleeding, ulcerative colitis, rheumatoid arthritis, respiratory infections, tumors, other rheumatic diseases.