An ancient herb which is becoming increasingly welcomed in modern scientific communities, Turmeric (Curcuma longa), has a long history of use in many cultures. It has been cultivated for its culinary, medicinal and spiritual uses within religious ceremonies. Whilst humble in its appearance, with its tuberous rhizome and roughly segmented skin, its medicinal qualities are found in its rich phytochemical profile of essential oils, pigments and curcuminoids. It is the latter constituent, the curcuminoids, which confers its potent anti-inflammatory effects.

It is an important herb in Ayurvedic and Traditional Chinese Medicine (TCM) and is a member of the Zingiberaceae or Ginger family. The highly prized curcuminoids are what gives the culinary favourite its rich golden colour and has led to its other common names, ‘Yellow Ginger’ and ‘Indian Saffron’.

Traditional uses include:

To relieve inflammation

As an anti-inflammatory

To ease digestive complaints

To stimulate Blood and Qi

As an antioxidant

To protect brain function

If symptoms persist, talk to your health professional.

In very rare cases, Curcuma species may harm the liver. Stop use and see a doctor if you have yellowing skin/eyes or unusual: fatigue, nausea, appetite loss, abdominal pain, dark urine, or itching.