HEALTH & NUTRITION © Kenishirotie / Shutterstock.com SUPPLEMENT ■ Katie Pande Senior Herbal Advisor, Pukka Herbs The science of turmeric Turmeric is making waves at the moment and is fast becoming the remedy of choice for inflammation, pain relief, digestive disorders and much more. In traditional herbal medicine turmeric is specifically used for blood health: cleaning it for healthy skin, moving it for better circu- lation and nourishing it to feed the menses, breast milk and bones. Its time-honoured position has made turmeric the go-to herb for addressing the underlying causes of so many of today’s degenera- tive diseases. Turmeric is a member of the ginger family and shares many similarities to both ginger and galangal, demonstrable from the shape of their bulbous rhizomes (roots). The turmeric plant grows up to about 1m in height with large oblong shaped leaves and white/green flowers. Turmeric, also known as the ‘the Golden Goddess’ in India, has been used for thousands of years in Ayurvedic traditions as a medicinal herb as well as an essential ingredient in curry. Pigments known as curcuminoids give this radiant root its characteristic vibrant yellow colour. These pigments are also responsible for the primary medicinal properties of this renowned anti-inflammatory. Curcuminoids have a diverse range of functions; primarily they work within the body as antioxidants and strong anti-inflammatories, whilst also enhancing circulation, protecting the brain, rejuvenating the liver and targeting pain. New Food, Volume 19, Issue 2, 2016 2 www.newfoodmagazine.com