Learning the Basics....
Learning all you need to know about farming this golden spice known as turmeric can be a bit overwhelming. By using the "five W's," we can attempt to simplify Turmerics history and roots in as much detail as possible.
When & Where: This plant has been around since BCE times for more than 4000 years! It is believed to have originated in Indonesia and India, where it is still currently the largest commercial producer of this spice. It was also said to be used in Chinese cultures about 1000 years ago. By the 20th century the use and cultivation of turmeric spread to the western world and today, turmeric is farmed and cultivated all over the world, in pastures, indoors, and in backyards for everyone to use the golden spice with the greatest convenience.
What: The ingredients inside of this plant lie inside the root. The root, bright yellow-orange in color, is made up of curcumin, fibre, calcium chloride, starch, gum, and volatile oil.
Who: Turmeric can be consumed by many and anyone who wishes to seek its many benefits, or to simply enjoy a healthy meal with the distinct bitter taste of this spice. Although it is so diversely used, it can be directly associated with Ayurvedic practices and holistic healing within the Ayurveda culture. Look here to learn more on the Ayurvedic medicinal practices.
Why: The benefits of the turmeric root can be used in cosmetics, painting, the cooking world, from the kitchen, and the health industry for home/holistic remedies. Its many properties are said to have a positive effect on many diseases and health conditions such as: chronic inflammatory diseases, chickenpox, skin cancer, asthma, arthritis, menstrual/abdominal pain, IBD, etc. It has been used as therapy/treatment replacement in many instances with incredible results.
References:
Fazila. “Introduction & History of Turmeric : Know Your Golden Spice!” Turmeric for Health!, 14 Sept. 2013, www.turmericforhealth.com/general-info/introduction-to-turmeric.
Prasad, Sahdeo. “Turmeric, the Golden Spice.” Herbal Medicine: Biomolecular and Clinical Aspects. 2nd Edition., U.S. National Library of Medicine, 1 Jan. 1970, www.ncbi.nlm.nih.gov/books/NBK92752/.
Avey, Tori. “What Is the History of Turmeric?” PBS, Public Broadcasting Service, 9 Mar. 2015, www.pbs.org/food/the-history-kitchen/turmeric-history/.
When & Where: This plant has been around since BCE times for more than 4000 years! It is believed to have originated in Indonesia and India, where it is still currently the largest commercial producer of this spice. It was also said to be used in Chinese cultures about 1000 years ago. By the 20th century the use and cultivation of turmeric spread to the western world and today, turmeric is farmed and cultivated all over the world, in pastures, indoors, and in backyards for everyone to use the golden spice with the greatest convenience.
What: The ingredients inside of this plant lie inside the root. The root, bright yellow-orange in color, is made up of curcumin, fibre, calcium chloride, starch, gum, and volatile oil.
Who: Turmeric can be consumed by many and anyone who wishes to seek its many benefits, or to simply enjoy a healthy meal with the distinct bitter taste of this spice. Although it is so diversely used, it can be directly associated with Ayurvedic practices and holistic healing within the Ayurveda culture. Look here to learn more on the Ayurvedic medicinal practices.
Why: The benefits of the turmeric root can be used in cosmetics, painting, the cooking world, from the kitchen, and the health industry for home/holistic remedies. Its many properties are said to have a positive effect on many diseases and health conditions such as: chronic inflammatory diseases, chickenpox, skin cancer, asthma, arthritis, menstrual/abdominal pain, IBD, etc. It has been used as therapy/treatment replacement in many instances with incredible results.
References:
Fazila. “Introduction & History of Turmeric : Know Your Golden Spice!” Turmeric for Health!, 14 Sept. 2013, www.turmericforhealth.com/general-info/introduction-to-turmeric.
Prasad, Sahdeo. “Turmeric, the Golden Spice.” Herbal Medicine: Biomolecular and Clinical Aspects. 2nd Edition., U.S. National Library of Medicine, 1 Jan. 1970, www.ncbi.nlm.nih.gov/books/NBK92752/.
Avey, Tori. “What Is the History of Turmeric?” PBS, Public Broadcasting Service, 9 Mar. 2015, www.pbs.org/food/the-history-kitchen/turmeric-history/.
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