Curcuma - more than a spice

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Many people think that curcuma is just a normal spice. But it is much more than that. Curcuma cannot only be used for cooking, it is used as a colouring agent, for cosmetics and above all as a food supplement. Curcuma has the reputation of having healing effects on health due to the ingredient curcumin.

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Latin name

Curcuma longa

German name

Yellow ginger, turmeric

Family

Ginger plants

Origin

South East Asia, India

Used plant parts

Rootstock

Features

anti-inflammatory, digestive

Ingredients

Curcumin

Storage

Cool and dry

Special features

Health-promoting effect, colouring agent

Extension

Greenhouse, flower pot, bed

Flowering time

August

Leaf colour

green

What is curcuma?

Curcuma is a plant from the ginger family. It originally comes from India and South East Asia, where it was cultivated for food and medicinal purposes. In the 13th century the plant came to Europe. The curcuma plant can grow up to one meter high and bears pink and white flowers.

Aroma and taste of curcuma:


Curcuma smells slightly of ginger, but does not have its pungency, but tastes mildly spicy and slightly bitter.

Use as a spice

Curcuma is an ingredient of curry powder. It is also called the "yellow ginger" or "Indian saffron". It has been used in Indian cooking for thousands of years. One should use it very sparingly when cooking, as it tastes bitter in larger quantities. Curcuma should preferably be stored in the dark and not for too long, as it quickly loses its colour and aroma in light.

What are the applications of curcuma?

Curcuma is anti-inflammatory, lowers the cholesterol level and has a healing effect.

It can be used for:

  • Cancer diseases
  • coronary artery protection
  • Menstrual cramps
  • Alzheimer
  • Gingivitis
  • hypoglycemia
  • Rheumatoid arthritis
  • painkillers, anti-inflammatory drugs
  • Improvement of the bile, - and liver function

Possible side effects of Curcuma?

  • diarrhea, nausea, nausea
  • Gastrointestinal complaints

Certain people should avoid curcuma

  • Anyone suffering from severe liver disease, inflammation of the gallbladder or gallstones should not use curcuma in excessive doses
  • Curcuma can have an effect on the mode of action of chemotherapy, therefore curcuma should be avoided
  • Interactions with anti-inflammatory drugs are possible
  • Children, pregnant women or nursing mothers should not consume curcuma, as there is no scientific evidence of its effects on these groups of people

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