Turmeric (Curcuma longa)

Turmeric is an ancient spice dating back to 600 BC, used as medicine, a condiment, and in flavoring foods.¹⁷ It is a member of the ginger family of herbs, cultivated in south-east Asia.¹⁷ The most active component of turmeric is curcumin, which gives the spice its vibrate orange-yellow color.⁸ Today, turmeric is known for a variety of health promoting properties as well as treatment of inflammatory conditions.¹⁷ Curcumin also has a chemopreventive effect on oral precancerous lesions like oral leukoplakia, oral lichen planus and oral fibrosis.⁶ It is currently being studied in human clinical trials for colon and pancreatic cancers, Alzheimer’s disease, rheumatoid arthritis, and psoriasis.¹⁰

Turmeric has blood thinning properties; therefore, patients who take warfarin or Coumadin should not supplement with turmeric.⁸ Patients with active liver disease or gallstones should also use caution because of turmeric’s potential to stimulate contractions and bile secretions.⁸ Pregnant and breast-feeding women should not take turmeric due to the lack of safety data available.⁸

In India, turmeric is one of the most extensively used spices. In the United States, it is used as a coloring agent in cheese, mustard, cereal, soups, ice cream and yogurt. Turmeric has a wide variety of culinary uses. It makes a great addition to legumes of any type while improving their digestibility.⁸ Mix it into salad dressing, marinade, soups, and smoothies to enhance nutrient density.¹⁷