Turmeric, also known as turmeric root or saffron root, belongs to the ginger family, which is evident from its appearance. Both tubers have branched shoots called rhizomes. This is where the important nutrients are hidden. The best-known variety, Curcuma longa, is native to Southeast Asia and can grow up to one meter tall. India consumes the largest part of the crop, around 80 percent.
Turmeric has been an integral part of Indian cuisine for thousands of years and is indispensable as a spice in curry dishes. Its most important ingredient, curcumin, gives curry powder its typical yellow color. However, curcumin is more than just a natural colorant. Turmeric owes its effect to it.
While in Europe, turmeric is almost only known from the spice shelf, the plant has been used in Ayurveda for around 4000 years as a natural treatment for many diseases. The coloring agent curcumin is said to have numerous positive effects on health:
Stimulates digestion
Turmeric not only adds a spicy flavor to dishes, but also stimulates digestion. The coloring agent curcumin causes the liver to secrete more bile acid, which binds fats in the body better. Anyone who suffers from flatulence and a feeling of fullness can therefore try to incorporate more turmeric into their diet.
Tip: Turmeric is most effective when combined with black pepper (piperine). Just a pinch of the secondary plant substance increases the bioavailability and effectiveness of curcumin in the body many times over.
Fights inflammation
The effect of turmeric on inflammatory diseases is also well documented. Researchers have found that curcumin works in a similar way to cortisone because it blocks enzymes that are responsible for inflammatory processes in the body. Of course, turmeric is not a substitute for a doctor-prescribed medication, but it can, for example, relieve inflammation in the gastrointestinal tract or have a supportive effect on diseases such as rheumatism and arthrosis. Due to its anti-inflammatory properties, it is believed that treatment with turmeric has the potential to prevent cancer. However, this has not yet been scientifically proven.
Although turmeric is very healthy, large amounts of it can be indigestible. In some people it can cause flatulence, diarrhea or nausea. In this case, it is best to reduce the dose of turmeric – or discuss taking it with your doctor. Anyone suffering from liver disease should avoid the spice, as turmeric stimulates the production of bile and could therefore even worsen the symptoms.
The Federal Association of Consumer Organizations advises expectant and breastfeeding mothers against taking nutritional supplements containing turmeric, as its effects on pregnant women have not yet been sufficiently researched. However, there is nothing against taking it in its natural form, as a spice, or as an additive in smoothies.
