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Ayurveda credits the spice for aiding digestion, fighting infections, treating liver and stomach problems as well as arthritis and ulcers

When i advised a colleague to add turmeric in milk to heal a dog bite, he laughed. Another co-worker, down with Hepatitis A, refused to eat yellow khichri served to him because it was prepared with turmeric.

We seem to have forgotten that turmeric was once associated with fertility and celebrated as the “spice of life” by our ancestors. In fact, the word turmeric comes from the Latin word terra merita which means ‘merits of the earth’.

Turmeric, a gold-colored spice derived from the plant Curcuma longa, is not just a yellow ingredient used in cooking. It is a medicinal plant with therapeutic benefits. In Malaysia, turmeric paste is spread on the mother’s abdomen and the umbilical cord after delivery for its antiseptic properties. Ayurveda credits the spice for aiding digestion, fighting infections, treating liver and stomach problems and inflammatory diseases including arthritis and ulcers and other conditions such as aches, pains, wounds, and sprains.

Scientists have recently discovered that turmeric contains phenolic compounds that have numerous health benefits. The anti-oxidant properties of curcumin, a phenolic compound in turmeric, protects us from cancer and atherosclerosis (clogging of arteries). Curcumin blocks free radicals—extremely reactive molecules that can attack all cell components. It seems to inhibit neutrophil response (defensive white cells) that triggers inflammation and block the formation of leukotrienes, powerful stimulants of inflammation.

A study showed it also helps in relieving pain and stiffness in arthritis patients. It has beneficial effects in patients of allergy, asthma, atherosclerosis, heart disease, Alzheimer’s disease, neuro-degenerative diseases, diabetes, and cancer. It can modulate the immune system and is known to have antiviral, antibacterial and antifungal activity.

Curcumin has been shown to inhibit or stop the formation of many different types of cancers in animals exposed to known carcinogens. According to researchers at National Nutrition Institute, Hyderabad, a teaspoon of haldi a day can keep cancer at bay.

Turmeric can also help reversing cancer. A good inexpensive substitute of saffron, haldi is available as a powder, dried or fresh like ginger root. Buy small amounts and store in air-tight containers away from strong light. The fresh rhizome can be pulped into paste and used like ginger paste in curries. Add a piece to your juice or pickle it in vinegar or lime juice.

Nutritionally, benefits of turmeric include calcium, iron, folic acid, beta-carotene and vitamin C. Pharmacologically, curcumin has been found to be safe in fairly high amounts.

No wonder grandmoms prescribe haldi boiled in milk to cure colds and coughs, wound heals and repair broken bones.

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