Herbal Information Center - Turmeric - Benefits, Usage, Side Effects, Dosage, General Store

Turmeric

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What is Turmeric?

Turmeric is a perennial member of the ginger family characterized by a thick rhizome. The plant is cultivated widely throughout Asia, India, China, and tropical countries. The primary (bulb) and secondary (lateral) rhizomes are collected, cleaned, boiled, and dried; and lateral rhizomes contain more yellow coloring material than the bulb. The dried rhizome forms the basis for the culinary spice.

What is Turmeric used for?

Traditional/Ethnobotanical uses

Turmeric has a warm, bitter taste and is a primary component of curry powders and some mustards. The powder and its oleoresins are also used extensively as food flavorings in the culinary industry. The spice has a long history of traditional use in Asian medicine. In Chinese medicine, it has been used to treat problems such as flatulence and hemorrhage. It also has been used topically as a poultice, an analgesic, and to treat ringworms. The spice has been used for the management of jaundice and hepatitis. The oil sometimes is used as a perfume component.

Miscellaneous uses

Turmeric is used as a spice. Recent investigations indicate that the strong antioxidant effects of several components of turmeric result in an inhibition of carcinogenesis and may play a role in limiting the development of cancers. Research is limited. An animal study show that turmeric has anti-inflammatory and anti-arthritic properties. Definitive clinical research needs to be done to prove the anti-inflammatory and antitumor properties of turmeric. Other pharmacological properties of turmeric include hypotensive, antibacterial, insecticidal, anti-edema, and choleretic (stimulating bile flow).

What is the dosage of Turmeric?

Powdered turmeric root has been used as a stimulant and carminative at doses of 0.5 to 3 g/day. Higher doses of 6 g/day were investigated for protective effects against ulcer.