Superfood:
Turmeric TEXT GREGORY WOOD
Medical practitioners have used turmeric for thousands
of years. The spice that gives its bright yellow color and
earthy flavor to curries and mustards has been used for
centuries to treat pain, infections, digestive issues, high
blood pressure and even certain types of cancers.

Turmeric (Curcuma longa) is a member of the ginger
family, and grows throughout India and other tropical
Asian countries. The spice comes from the rhizome of
the plant, which is the portion of the stem that grows
underground. The rhizome is typically collected, boiled,
dried and ground into a fine yellow powder.

While its use as a condiment has been familiar to cooks
for centuries, its remarkable health benefits have
only recently attracted the attention of the scientific
and medical communities. Within the last 20 years
or so, scientists have conducted hundreds of studies
to determine the effectiveness of turmeric’s yellow
pigment, called curcumin, in fighting disease.

46 September 2016 washingtonFAMILY.com