Turmeric Curcuma longa, Huldi The Latin genus name is derived from an Arabic word, Kurkum, which means saffron, a yellow dye. As with its cousin, ginger, it is the rhizome which is used to produce this intensely yellow, bitter, spice. The brown-skinned tuber is boiled to activate the carotenoid Curcumin, then peeled, dried and ground to a yellow powder. The plant is grown in China, India, Java, Taiwan, Indonesia, Vietnam, The Philippines and Central America. India produces approximately 12,000 tons of the spice annually, of which 10,000 tons are for export. Its use as a dye has been very important throughout history; for cloth, leather and even the skin, cosmetically. In South East Asia, turmeric plays an important part in rituals and religious customs: traditional weddings see its use as a dye for the arms of the bride and groom; Indonesians use turmeric water as a cologne; Malays believe that it offers protection from evil spirits and rub it on the stomachs of women who have given birth and on the umbilical cord of their infants. However, these practices are not just a question of superstition. Turmeric helps to calm inflammation and has an antibacterial action and, originally, its use in fish dishes was probably more for this latter property, preventing spoilage, than for any attractive colouring effect. Turmeric amulets are also worn to bring good luck in many regions. Some Indian communities see turmeric as a charm for newborn babies; a piece of turmeric is hung around the baby’s’ neck, or turmeric water dabbed onto its head, until it has learned to walk. Whilst in Bengal, a burning piece of turmeric would be waved under the nose of a person believed to be possessed by a tree spirit, as it was believed that ghosts and evil spirits were said to be unable to bear the smell. In cooking, it can be used as a saffron substitute; it was known in this country as Indian Saffron during the Middles Ages and even now the French still call it safran d’Inde. However, the taste is very different, with a hint of bitterness. It has been used for many years in European kitchens to dye butter, margarine, cheeses, fish, batters and breadcrumbs. Homeopathy uses turmeric for jaundice, liver complaints, ulcers and digestive problems. It is said to improve circulation and the powder will staunch bleeding. It is even used by some herbalists as a cold cure, mixed with hot milk and sugar. Externally, Indian medicine has used turmeric in poultices and ointments for skin sores for thousands of years and, until quite recently, the yellow lint pads on sticking plasters contained it. It is also believed, in India, that turmeric will discourage the growth of facial hair. Nutritionally, 1 teaspoon of dried turmeric weighs around 2.2gms and gives 8 kcalories, containing carbohydrate, protein, fibre, fats, and no cholesterol. Turmeric also contains vitamins B, B2, niacin, vitamin C, sodium, phosphorous, potassium, calcium, iron, magnesium and zinc.