Ayurveda, Herbs


Posted at March 26, 2012 » By : » Categories : Ayurveda,Herbs » 10 Comments

The Indian spice Turmeric is an herb frequently used in Ayurveda for its great healing benefits:

Purify physical and subtle bodies, muscles and marmas, the subtle points of energy

Helps to make the ligaments and tendons moist, flexible and vigorous. Its antiseptic and Anti-inflammatory properties are more effective than drugs and a traditional Ayurvedic remedy for arthritis to ease joints and pain inflammation. Turmeric is thought to reduce inflammation by lowering histamine levels and it may also stimulate the adrenal glands to increase production of a hormone that reduces inflammation.

Turmeric helps reduce pigmentation on face and even out body skin tone and various skin afflictions that are caused by chicken pox etc. Turmeric helps in reducing skin rashes as well.

Its various antiseptic properties are perfect for using it for minor cuts, wounds and abrasions and it helps in quickening the healing process.

If you’ve accidentally burnt your hand in the kitchen, here is quick remedy to ease the burn: Mix a teaspoon of turmeric powder with some aloe gel and apply to the burn.

Turmeric helps to normalize the immune system by boosting it in times of need and calming it when it is working too hard for the given situation.

Because turmeric grows in hot, moist tropical climate where microbial attack would be standard, it has developed a chemical defense system from these attacks. For this reason also defends human body from parasites, carcinogens, and oxidation.

Its antioxidant properties are disease-fighting substances that mop up the continuous onslaught of free radicals. Free radicals are unstable oxygen molecules that damage cells and DNA as they travel through the body and are responsible for premature aging and diseases such as cancer if left unchecked. In fact, Naturopaths often recommend turmeric for situations in which high concentrations of antioxidants are required.

Turmeric Latin name is Curcuma Longa and it is a member of the ginger family. It is native of Tropical South Asia.

The rhizome, the underground horizontal stem is frequently used. When not used fresh, the rhizomes are boiled for several hours and then dried in hot ovens, after which they are ground into a deep orange-yellow powder commonly used as a spice in curries and other South Asian and Middle Eastern cuisine, for dyeing, ant to impart color to mustard condiments. Its active ingredient is curcumin and it has a distinctly earthy, slightly bitter, slightly peppery flavor and a mustard smell.

In medieval Europe, turmeric became known as Indian saffron, since it was widely used as an alternative to the far more expensive saffron spice.

Try turmeric as a spice in cooking, in smoothies (fresh, powered) as a supplement; you can mixed it with ghee and milk to strengthen the body and reduce the effect of trauma or externally as an ingredient of your skin daily regimen (cleanse, mask





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