Various Benefits of the Golden Spice Curcumin

Turmeric was called the “herb of the sun” by the people of the Vedic per iod in India. It was regarded as the number one “oushadhi” or healing herb and was used for curing skin diseases, problems of the digestive system, coughs, colds and wound healing. The fact that the history of the medicinal use of turmeric dates back thousands of years is arousing curiosity in the minds of modern day scientists and pharmacologists alike. Curcumin, the most active compound in turmeric, has become a keenly researched antioxidant because of the seemingly large medicinal propensities it exhibits and lack of knowledge on its molecular mechanism.

- Saurabh Arora

In India, we are all familiar with the healing properties of a spoonful of turmeric in a glass of milk but turmeric, rather its compound curcumin, continues to mystify western researchers. Clinical trials which are testing all aspects of this wonder spice that sits so reverently on Indian kitchen shelves are being carried out in all parts of the world Curcumin is what is responsible for the bright yellow colour of turmeric. Majorly, all traditional Indian dishes use this ingredient because no cooked food can be considered appetising without a sprinkling of some turmeric. Curcumin was also used to colour foods as well as clothes since ancient times; it continues to be used as a colouring agent in modern processed food products such as cheese, butter, canned beverages, baked products, some ice creams, orange juice, biscuits, popcorn, sweets, cake icings, cereals and sauces. The fact it is used as a preservative, especially in pickles, is also documented and laboratory studies confirmed its potential to preserve food.