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Although long used in Ayurvedic medicine, where it is also known as haridra, there is no high-quality clinical evidence for using turmeric or its constituent, curcumin, to treat any disease.
Turmeric is one of the key ingredients in many Asian dishes, imparting a mustard-like, earthy aroma and pungent, slightly bitter flavor to foods. Turmeric is a flowering plant, Curcuma longa of the ginger family, Zingiberaceae, the roots of which are used in cooking. Turmeric grows wild in the forests of South and Southeast Asia, where it is collected for use in classical Indian medicine (Siddha or Ayurveda).
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