Turmeric otherwise called curcuma is the golden yellow brown spice has been a part of Indian civilization so long as no one can remember. But why is it been with us? Taste alone would be an incomplete answer as, it has been used as a home remedial measure for cuts or burns, internal injuries, and also in for many purposes. It has been an ingredient in Indian, Persian, and Thai and Malaya dishes. In some places its leaves are used to wrap and cook food. It has great cosmetic value and is used also as sunscreens. In gardening it is used to deter the ants. Turmeric has a peppery, warm and bitter flavour and a mild fragrance slightly reminiscent of orange and ginger. In most of North Indian parts it plays a significant role in the marriage ceremony.
 
 Turmeric comes from the root of the Curcuma longa plant and has a tough brown skin and a deep orange flesh. It is a perennial rhizomatous annual shrub, with rhizome underground and leaves that can come up to 30-40 cm long. Its fruit is oval shaped with deep yellow pulp and begins flowering in the rainy season. Throughout the history has been used as a condiment, natural healer and textile dye. Its golden orange colour yielded it the name, the “Indian Saffron”. It’s popularly believed that turmeric was used in cooking for its detoxify properties to neutralise any toxins if present in the food preparation.
 
 Turmeric the yellow orange polyphenol has a peculiar odour and taste like more of ginger. It has an active ingredient called Curcumin flavanoid which is responsible for the colour of turmeric. It has volatile oils that are turmenone, atlantone and zingiberone also. Other than this turmeric have vitamin A, resin, protein, and carbohydrates..

Turmeric is a bright yellow-coloured spice made by grinding the dried roots of the Curcuma longa, a plant and member of the ginger family. Turmeric is truly one of the marvellous medicinal spices in the world. Its been extensively used since centuries, as an ingredient in cooking.   Its popularly believed that turmeric was used in cooking for its detox properties to neutralise any toxins if present in the food preparation.

Particularly popular in India, turmeric has been used for more than 4,000 years as a crucial ingredient to many of the country’s traditional dishes and as a remedy to treat various illnesses.

In traditional Indian medicine (Ayurveda), turmeric is commonly used as a treatment for external medical issues such as burns, insect stings and bruises, as well as internally as a remedy for gastrointestinal problems, arthritis and various inflammatory illnesses.

The goodness of Turmeric has been hailed since long by practitioners of Ayurveda. With this as one more added benefit of Turmeric, the value of the spice even goes higher! Not only is Turmeric a natural product but is also easy to use in day to day lives. Chronic cholangiopathies have no known effective treatments and in most cases liver transplant is the only option. In view of such complications, Turmeric and its benefits are indeed a boon.

 

We are delighted to announce that Chakrapani Center has been awarded the following ISO (International Organization for Standardization) certifications. ISO 9001:2008 is for our quality management system and ISO 22000:2005 for following highest level of food safety standards in our manufacturing facility.

Copyright@:Chakrapani Ayurveda Clinic & Research Center India, All rights reserved.

HOME II CONTACT US II ABOUT US