Turmeric root is the spice that gives Asian food its beautiful distinctive golden yellow colour and apart from its culinary use, it’s been used in traditional Ayurvedic medicine for thousands of years. We love it here in the Western world too. It is now one of the most researched plants due to its remarkable biochemistry, and the health benefits are endless offering a wide array of natural support to our many organs and body systems.
Turmeric is used as an herbal medicine for rheumatoid arthritis, conjunctivitis, skin cancer, small pox, chicken pox, wound healing and urinary tract infections. It is also used for digestive disorders, jaundice, abdominal pain, loss of appetite, liver and gallbladder complaints, and especially inflammation.
Years of scientific study has proven that Turmeric is safe and does not produce any toxicity in the body upon consumption. Curcumin, the most active ingredient of Turmeric, has shown its therapeutic efficacy in a wide range of diseases where inflammation is directly or indirectly one of the major causes.
