Tumeric has been grown for over 4,000 years in India and has been adopted by Sri Lanka, Pakistan, Nepal, Myanmar, Malaysia, Vietnam, Thailand, Philippines, China, Japan, Korea, the South Pacific Islands, East and West Africa, Madagascar, the Caribbean islands and Central America.

Turmeric was used in sacred anointments in India and was a valued healing spice which is explained in Dr Bhaswati Bhattacharya's book, Everyday Ayurveda , telling us that: Ayurveda spoke of Turmeric's anti inflammatory and antibiotic properties centuries ago. It was used to marinate meat in order to get rid of bacterial traces and to give the dish a lovely yellow tinge. In South Asia, we have always consumed Turmeric in all possible forms including raw, pickled and powdered.

Tumeric was used by brides and grooms during the pre-wedding Haldi Ceremony in Indian culture, by girls entering puberty and for the bodies of the diceased.

Turmeric was used for purification purposes in folklore to ward off malevolent spirits, particularly the angry dead who, it was believed, were sent away by the smell of Turmeric. It was also known for its healing properties, and for bringing about strength and vitality, making it a treasured and potent medicinal spice as well as a general tonic.

Turmeric’s deep golden hue was used in colour magic, as yellow was associated with abundance and happiness, while gold was associated with the energy of the Sun, and with prosperity, success and healing.

Tumeric contains natural and beneficial steroidal compounds derived from curcumin as well as other aspects that are critical to calm down inflammation, especially in response to pathogens. Tumeric can be used for anything in the body that is inflamed and causing pain, from nerves to joints to the brain.

Turmeric contains a high level of manganese which, combined with its curcumin, makes it ideal for supporting the cardiovascular system. It raises good cholesterol, helps to inhibit tumours and cysts, and can help to prevent virtually any type of cancer, especially skin cancers.

Tumeric also contains manganese which activates curcumin’s ability to extract toxic heavy metals from your system.

Tumeric is a powerful medicinal spice that has been used for thousands of years to ease painful conditions related to inflammation. This could be anything from an arthritic condition such as psoriasis, osteoarthritis, rheumatoid arthritis, back pain, sciatica and headaches to enhancing recovery from an injury and improving sleep.

Turmeric Paste provides a natural and safe alternative to common medications and can be used an important natural alternative that provides short term release while aiding long term recovery.

Active Tumeric Paste

• One cup x filtered water
• Half cup x filtered water in reserve (you may need this to reduce your blend at the end)
• Half cup x Organic Turmeric Powder
• Third cup x Extra Virgin Cold Pressed Olive Oil or Organic Raw Coconut Oil
• 1.5 tsp x ground Black Pepper
• Large sterilised jar (for storage)

1. Add the cup of water to a small saucepan and heat it up to near boiling point.
2. Gradually add the Turmeric powder, stirring until it thickens.
3. Add tiny amounts of extra water to reduce slightly if needed.
4. Keep stirring for 6-7 minutes until you have a thick, creamy paste - not completely solid.
5. Add the ground Black Pepper, and the third cup of Olive Oil.
6. Blend by gently stirring and allow to cool.
7. Pour into the sterilised jar to keep in the fridge for up to two weeks to use as required.

Suggested useage:

Start by adding a quarter of a teaspoon to water or a smoothie with an extra spoonful of Raw Honey or Maple Syrup if required. Do this 3 times a day and gradually increase to a teaspoon over a period of 4-6 weeks as the ingredients begin to work their magic on healing disease and reducing inflammation.

You can also add your paste to culinary dishes such as dips, curries, soups and broths to add flavour and nutritional goodness. You can even use it as a topical agent for skin wounds, insect bites and cuts, to help them heal faster.

SOURCE: The Best Way to Use Tumeric for Relieving Pain and Inflammation   by Spine Central

Tumeric is a highly versitile spice with an earthy flavour that adds a depth of flavour and a pleasing colour to many Thai and Asian dishes and curries, as well as stews and Chili dishes. It is said to be surprisingly flavoursome when added to chicken soup. Buy the whole Tumeric Root and you can put your spare pieces in freezer bags and freeze them to keep them fresh for up to six months.

Otherwise known as Golden Milk, the following recipe is a soothing medicinal drink that has many benefits due to the anti-inflammatory and antioxidant properties of the ingredients. It is known to lower inflammation, provide short-term pain relief for arthyhritis and to help to reduce the risk of chronic disease over time.

Spiced Tumeric Latte

An easy recipe for a heart-warming and healthy warm drink that will take your chills away.

• Fresh Turmeric Root (3cm or 3/4 tsp Turmeric Powder)
• Fresh Ginger Root (2cm or ¼  tsp Ground Ginger)
• Ground Cinnamon (¾ tsp)
• 1 tbs Organic Raw Honey (or Maple Syrup)
• 1½ cups Organic Whole Milk (or Raw Milk)
• 1 tsp Vanilla Extract or Essence
• Pinch Sea Salt and/or Ground Black Pepper

1. Place all the ingredients in a blender and blend until smooth and frothy.
2. Warm in a small saucepan and pour into large mugs.
3. Dust with Ground Cinnamon to serve.