TURMERIC*
Plant Source: Curcuma longa L. (Syn. C. domestica Val.) (Family Zingiberaceae).
Part Used: Cured and polished rhizome.
Properties: Breaks up blood stasis, promotes and normalizes energy flow, relieves pain, antioxidant, anti-inflammatory.
Most Common Traditional Uses:
Internal - Flatulence, liver problems, menstrual difficulties, bloody urine, haemorrhage, toothache, traumatic injuries, bruises and sores, chest pain, rib pain, colic, swelling, abdominal mass.
External - Pain and itching resulting from sores and ringworm infections.
Turmeric is a familiar spice in many Asian dishes, especially Indian (e.g., curry). It is used as much for its flavour as for its intense yellow colour. During the past few decades, laboratory studies have shown it to promote bile secretion, increase appetite, lower blood pressure, alleviate pain, stimulate the uterus, reduce inflammation and oedema and to have anti-inflammatory, antioxidant, antibiotic, insecticidal, antispasmodic, hypocholesterolemic, antimutagenic, anti-tumour and other activities. The yellow colouring substance presence in turmeric, called curcumin, appears to be the major active component.