Uses and Benefits of Turmeric

Turmeric Root-  Rhizoma Curcumae Longae- Jiang Huang

Turmeric (known as Jiang Huang in Chinese medicine) is the ultimate super food, a culinary genius, and a health superstar. It is widely used across the globe in various cultures to lend its golden color to the most delicious curries as well as its medicinal properties to some of the best supplements.

In the Chinese Materia Medica text, it falls into the category of Herbs that Regulate the Blood. It has a warming, acrid, and bitter taste, and it enters into the Spleen, Stomach, and Liver meridians.

This powerful root is best known for its anti-inflammatory properties as well as its impact on menstruation. Since it is known to invigorate the blood, it can help ease menstrual pain/cramps and eliminate blood stasis in the uterus.

Please note that turmeric in therapeutic dosages is contraindicated during pregnancy. And this herb is to be used with caution for people taking anticoagulant medication such as heparin, warfarin/ Coumadin, and enoxaparin/ Lovenox, or anti-platelet medication such as aspirin as concurrent use may have an additive or synergistic effect.

It is a very powerful anti-inflammatory herb, It is especially helpful for dealing with pain and chronic injuries, especially in the upper body, arms, neck, and shoulders.

Curcumin is the main active constituent of turmeric and many supplements extract this active ingredient to make supplements out of. Many people have opposing views of which is more beneficial; the whole plant extract or the active constituent of curcumin, but it seems to be agreed upon that consuming this herb with black pepper definitely makes it more bio-available. Curcumin is also fat-soluble, so make sure to take this with a meal.

It can be used fresh, dried, ground, encapsulated or in tincture form (This is my favorite tincture, made by Herb Pharm).

I  also love to cook with turmeric. It adds such a beautiful color to smoothies and elixirs as well as a deep flavor. I have added some of my favorite recipes below.

Benefits of Turmeric

• High in Anti-oxidants

• Known for its exceptional Anti-inflammatory impacts

• Anti-bacterial 

• Invigorates the blood, breaks up blood stasis

• Alleviates pain

• Promotes movement of Qi and Blood

• Great for skin health

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Recipes

Turmeric Bliss Balls

Ingredients

• 1 1/2 cup unsweetened shredded coconut

• 1 cup raw cashews

• 2 tbsp maple syrup

• 3 tsp organic ground turmeric

• 1 tsp black pepper

• 1 tsp organic ground ginger

• 1 tsp cinnamon- Ceylon cinnamon is best!

• 1/2 tsp sea salt

Procedure

1. Place the shredded coconut into a food processor (or blender) and mix until its starts to break down and get a bit oily. Add the cashews and pulse until they breakdown.

2. Add the rest of the ingredients one by one until your have a nice sticky mix.

3. Press the mixture into balls, and place into fridge.

4. Let sit in the fridge to harden for a few hours. 

5. Enjoy!

You can also add black sesame seeds/paste to help strengthen the blood tonification properties of these delicious tasty treats. 

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Turmeric Paste Recipe

Ingredients

• 1/2½cup of organic ground turmeric

• 1/4 cup of ghee/ or coconut oil 

• 1/4 tsp. black pepper

• 1 tsp. cinnamon powder

• 2 tsp.cardamom powder

• 1 tsp. ground ginger powder

• 1 tsp. nutmeg powder

• 1- 1 1/2 cup filtered water

• A pinch of sea salt

• A clean glass jar for storage

Procedure

1. Mix the cinnamon, cardamom, ginger, nutmeg, salt, and pepper into a bowl and set it aside.
2. Add water and turmeric powder into a small sauce pot, simmer together on low heat, stirring constantly. Keep stirring until the mixture has reached a paste-like consistency, about 3 minutes. Slowly stir in the other spices.
4. Add ghee or coconut oil and blend thoroughly. You can add the additional 1/2 cup water if you want the paste to be a bit thinner, stir in completely.
5 While the paste is still warm, pour it into the glass container
6. Let cool, and refrigerate. The mixture will thicken as it cools. It may be stored in the fridge for 2–3 weeks, or frozen immediately and thawed for use.

This recipe is one that I like to experiment with, and have changed the proportions many times through the years. Essentially you can make turmeric paste with just ground turmeric powder and coconut oil, or even simpler just turmeric powder and water, but I love the flavor with all the additional herbs. Feel free to play around with rations and proportions, and make it to the consistency and flavor that best fits what you will be using the paste fore. One of my favorite things to do with my turmeric paste is to make Golden Milk, recipe below :)

Golden Milk

Ingredients

• 2 tsp. Turmeric paste (recipe above)

• 1 cup milk of your choice

• Sweetener such as honey, date sugar, or maple syrup (optional)

• Additional spices such as cinnamon, cardamom, ground ginger (optional)

  *Pro Tip- to make an even more powerful herbal elixir add in adaptogenic herbs such as such as reishi, maca or cordyceps.

Procedure

1. Place a small pot on the stove and gently heat the milk, on low, until warm. (I think oat milk, or coconut milk go perfectly).

2. Add the turmeric paste, stirring until mixed completely. Add sweetener is desired.

3. You can so the extra step to use a frother if you prefer!

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Sources

https://www.americandragon.com/Individualherbsupdate/JiangHuang.html

Bensky D, Gamble A. Chinese Herbal Medicine: Materia Medica. Seattle: Eastland Pr.; 1989.