The Golden touch of Turmeric: Turmeric (Curcuma longa), a perennial shrub that belongs to the ginger family, has long been regarded as an important spice in Asian cuisine. The Chinese name that is given to turmeric is jianghuang, which means yellow ginger. It also goes by the name of Indian saffron.

Today turmeric is cultivated throughout the Indian subcontinent, southern China, Indonesia, and parts of Africa. It is usually harvested from February to April. The rhizome (the tuberlike root) is cut in pieces, boiled for five to 10 minutes, and then dried in the sun.

Golden and Spicy

Ground turmeric has long been used as a yellow food coloring agent, a natural dye, and a spice. Its warm spicy taste and golden yellow color do much to enhance the quality of a meal. Turmeric can be used to provide a rich natural yellow color for mashed tofu, rice, salad dressings, puddings, and egg and cheese dishes. It is a major ingredient in curry powders, and has been used to accentuate the flavor of pepper.

Turmeric is considered safe in the amounts commonly used in foods. Turmeric carries a GRAS status by the Food and Drug Administration, which means it is generally recognized as safe to use as a food additive.

Medicinal Uses

In addition to being an important culinary spice, the dried rhizomes of turmeric also have a long history of medicinal use. Traditionally turmeric has been used for a variety of purposes. It has found use as an appetite stimulant, a digestive aid, a general tonic, as well as a treatment for diarrhea, dyspeptic complaints, flatulence, and gallbladder complaints. It is also commonly used as an antispasmodic in different ethnic communities.

The German Commission E has ap proved the use of turmeric for its bile-stimulating action, for its anti-inflammatory' activity, and in the treatment of digestive complaints.

Turmeric is widely used in the Indian medical system and in traditional Chinese medicine. It has found use externally in ointments and lotions for the treatment of wounds, ringworm, eczema, and inflammations. In Indian medicine, turmeric has a long history of use as an anti-inflammatory agent. Specifically, it has been used in the treatment of arthritis. The volatile oil of turmeric (which is rich in sesquiterpenoids) and the yellow pigments in it are both partly responsible for its anti-inflammatory activity.

Gold Means Protection

Tumeric's yellow-orange color is derived from curcumin, a bright yellow, phenolic pigment. Curcumin is an antioxidant that is considerably more powerful than vitamin E. It has antimutagenic activity, as well as the ability to inhibit the growth of certain cancers.

Curcumin's antitumor activity is possible because of its ability to inhibit topoisomerase enzyme activity and protect DNA strands from breakages. The latest research shows that turmeric can suppress the development of stomach, breast, colon, lung, and skin tumors.

Other Functions

The starch found in the rhizomes of turmeric contains special polysaccharides (called arabinogalactans) that enhance immune function by stimulating white blood cells to action. Turmeric also possesses some antimicrobial action and has been used to treat inflammations of the mouth.

It may also play a very minor role in protecting against cardiovascular disease. The yellow pigment curcumin has mild antithrombotic activity, since it inhibits platelets from clumping together.

How Safe Is It?

Generally speaking, reports of side effects from the use of turmeric are rare. However, persons with gallstones should exercise caution. The use of turmeric is contraindicated in cases of bile obstruction, since it does stimulate the secretion of bile from the gallbladder. Turmeric is also not recommended for use during pregnancy. The excessive oral use of turmeric, or heavy use over an extended period of time, may cause some gastrointestinal disturbances.

Typical dosage is 0.5 to 1.0 gram capsules used two to three times a day between meals. Tea preparations are not recommended, since the active constituents don't dissolve well in water. Turmeric should be protected from light and stored in well-sealed dark glass containers.

Turmeric has had a long history of human USer both internal and external. It adds a rich golder color and pleasant flavor to food. In addition, it has been used safely and effectively as an anti-inflammatory agent and for the treatment of digestive problems.

Scrambled Tofu and Rice

HerbWatch columnist Winston Craig reports that turmeric is a popular
spice in his family's kitchen. One of their favorite dishes is
Scrambled Tofu and Rice. Dr. Craig says that many people think this
tofu mixture looks and tastes like scrambled eggs. Give it a try
yourself!

1/2 cup chopped onions
2   T. water
1   T. olive oil
2   cups tofu (mashed with a fork)
2   T. chopped green onions
2   t. Brewer's yeast flakes
1/2 t. onion powder
1/4 t. garlic powder
1/2 t. salt (or to taste)
1   t. turmeric powder

Saute onions in water and olive oil. Add
remaining ingredients, and heat until
flavors are blended. Add 1-2 T. fresh
parsley. Serve on toast or with rice.

Remember:

Herbal products and dietary supplements can have pharmacological effects, may produce adverse reactions in some people, and could interact with over-the-counter and prescription medications you may take. Discuss with your physician your decision to use any herbal product. Anything mentioned in this article is not intended to diagnose, prescribe, or treat any ailment.

Winston J. Craig, Ph.D., R.D., is professor of nutrition at Andrews University, Berrien Springs, Michigan.