Golden Truths: The Real Power of Turmeric

A journey through history, healing, and a curry that stole my husband’s heart

Image by cgdsro from Pixabay

In winter, the landscape appears barren, but there is life just below the surface of the earth. The rhizomes of Curcuma longa are swelling and storing nutrients. As the soil warms, stems push upward and leaf buds swell and unfurl one by one. The monsoons begin, and a sturdy stalk emerges from the center of the plant, crowned by waxy funnel-shaped flowers. When the rains subside, the plant begins to wither — not to announce the end of a season but to herald the beginning of harvest time.

Turmeric flower | Image by JackieLou DL from Pixabay

When the rhizomes are removed from the soil, the air is filled with a peppery fragrance; everything they touch is stained orange-yellow. The Latin word terra merita (meritorious earth) is an homage to the golden hue, and from this, we receive the English name “turmeric.”

Turmeric rhizomes | Image by MYCCF from Pixabay

Skilled hands separate the very best of the rhizomes, those that are plump and shiny, but these will not be processed. Rather, they are set aside, the best of the best, as they will be “seeds” for the next year’s crop. Those left will be boiled and then spread out to dry in the sun.

Their house had been a spice shop a hundred years ago, and it still smelled of cinnamon and turmeric and saffron and garlic and a little sweat. The perfect hardwood floors had been walked on by visitors from India and China, and everywhere, bringing everything spicy in the world. If Patricia closed her eyes and breathed deeply, she could imagine the people unloading wooden foil-lined crates stamped with names of cities like Marrakesh and Bombay. — Charlie Jane Anders, “All the Birds in the Sky”

Thirty-six years ago, my husband worked in India as part of a team of scientists selected by the USAID (United States Agency for International Development); their assignment was to provide instruction and support in the construction of sanitary water supplies. Bill’s assigned areas were not the usual tourist gathering places but rather were the poorer, undeveloped areas in the south and west.

He and his team landed in New Delhi, then traveled by train to Narnaul, where they met India’s Central Ground-Water Board personnel. From Narnaul, they traveled to and worked in the States of Maharashtra and Kerala.

Bill has said that this was one of the most personally and professionally satisfying assignments of his career; an opportunity to meet and work with people with experiences much different from our own. He has never forgotten the people, the sights, the sounds … or the food.

The cuisine of India introduced him to an explosion of tastes and aromas, all centered on a myriad of spices and herbs. Bill’s favorite was a chicken curry — he rhapsodized about it when he returned home, and, loving wife that I am, I set out to recreate that dish for him.

Keep in mind, this was before the internet was the useful tool it is today, so I spent an afternoon researching at our local library. I found some reliable recipes and, using my knowledge of cooking, put together (what I hoped was) a copycat of the meal my husband had enjoyed. All of the herbs and spices were already in my pantry — except one. I’d never used (or even heard of) turmeric.

The foodie in me loved researching the recipes, but the history nerd in me sought out (of course) information on the origin of this new-to-me spice, how it has been used, and, because it is so highly valued for medicinal properties, which claims are backed by science and which are less than believable. Here’s what I learned.

It is thought that turmeric sprang forth from the forests of South Asia; it grows wild in Java and Indonesia. For thousands of years (at least 4,500), it has been revered not only as a spice but also for its medicinal qualities.

Near New Delhi, archaeologists have found pots perhaps dating from as early as 2,500 B.C. Within these pots are the residues of garlic, ginger, and turmeric. According to records, since around 500 B.C., turmeric was used in Ayurveda (an Indian philosophy of natural healing) medicine.

“It [turmeric] probably reached China by 700 A.D., East Africa by 800 A.D., West Africa by 1200 A.D., and Jamaica in the eighteenth century. In 1280, Marco Polo described this spice, marveling at a vegetable that exhibited qualities so similar to that of saffron.”– Herbal Medicine: Biomolecular and Clinical Aspects, Sahdeo Prasad and Bharat B. Aggarwa (National Center for Biotechnology Information, NIH)

Before turmeric was used for healing, it was prized for its vibrant color. Take, for instance, the brilliant yellow robes of Buddhist monks. The color resembles saffron, but the use of turmeric is just as effective and much less costly.

In Indian culture, a string necklace coated with turmeric paste is tied around the bride’s neck by her groom. This *mangala sutra *colors her skin and indicates to all who see it that she is a married woman.

What Are Other Words or Names for Turmeric?

Turmeric is used throughout the world and has many names.

• Arabic — kurkum
• Armenian — toormerik
• Bulgarian — kurkuma
• Chinese — yu chin
• Croatian — Indijski šafran
• Hindi — haldi
• Japanese — tamerikku
• Russian — kurkumy
• Swahili — manjano
• Swedish — gurkmeja
• Thai — kha min chan

And in Sanskrit, it is such an integral part of life that it has no fewer than 53 names, a testament to the deep cultural, spiritual, and medicinal significance of this spice.

Medicinal Claims — Are They Valid?

Historically, turmeric has been a natural remedy used to alleviate respiratory ailments and aid in the healing of wounds and bruises. Thanks to the desire of many to return to natural healing substances and improve nutrition, turmeric is gaining new popularity.

There are numerous claims of the efficacy of this golden spice. The active ingredient in turmeric, curcumin (diferuloylmethane), has been said to prevent, relieve, or eradicate such ailments as inflammation, digestive issues, cystic fibrosis, Alzheimer’s, high cholesterol, high blood pressure, cirrhosis, and prostate and colon cancers.

Which of these claims have been proven to be valid, which are yet to be proven, and have any been completely debunked? Let’s examine a few of them.

Inflammation: The Arthritis Foundation states that curcumin is thought to block several enzymes that cause inflammation. However, in a 2006 clinical study, it was found to be more effective in preventing joint inflammation than in reducing inflammation that is already present. A 2010 clinical trial found that it provided long-term improvement in pain and mobility in patients with osteoarthritis.

Digestive Ailments: Because of its anti-inflammatory properties, curcumin can aid in gut inflammation. It is being explored as a treatment for irritable bowel syndrome. However, if taken in excessive amounts, turmeric can actually irritate the stomach.

Cystic Fibrosis: Cystic fibrosis is a genetic disease that affects the mucus membranes and sweat glands. Patients with CF have thick, sticky mucus that blocks airflow and disrupts digestion. Pain, malnutrition (from lack of nutrient absorption), and chronic respiratory infections are almost constant companions in the lives of those with CF, lives that are always cut short. Researchers at the University of Washington and Johns Hopkins are conducting human trials on the use of curcumin as a possible CF therapy. This research is in its infancy.

Alzheimer’s: Alzheimer’s disease (AD) is a progressive, incurable, degenerative disease that causes loss of cognitive function and is the most common cause of dementia. Various studies have shown that in India (where turmeric is used on a daily basis) the incidence of AD is lower than in other parts of the world. In a comparison of adults 70 to 79 years of age, the prevalence of AD in India is 4.4 times less than for adults in the United States.

It is thought that there are several causes for the onset of AD — inflammation is one, and oxidation (damage from free radicals) is another. Exposure to heavy metals may also be a risk factor, but at the top of the list is the formation of plaque and tangles in brain cells. The Neurology Department of the UCLA Medical Center reports that curcumin has been found to reduce inflammation and oxidative damage and that it also reduces beta-amyloid plaque. However, much more research is needed in this area.

High Blood Pressure: There are several reasons for high blood pressure (readings greater than 130/80) — stress, atherosclerosis, and high cholesterol levels are most common — so it stands to reason that if curcumin has a positive effect on triglycerides and cholesterol, it can also help to reduce high blood pressure. However, there have not been any large-scale human trials to clearly ascertain the effectiveness of curcumin on blood pressure.

Cirrhosis: Researchers in Israel have found that curcumin can help to repair damaged liver tissues. However, the number of studies on the impact of curcumin on liver diseases is still very low, and research continues.

Cancer: Curcumin is an antioxidant, and so it may stop the cellular damage that can trigger some cancers. However, according to Dr. Timothy J. Moynihan of the Mayo Clinic, there is not yet enough evidence to support a recommendation of using curcumin for treating or preventing cancer.

Proven Health Effects of Turmeric or Curcumin

• Reduces the number of heart attacks for post-bypass surgery patients
• Controls knee pain from osteoarthritis, as well as ibuprofen
• Reduces the skin irritation that often occurs after radiation treatments for breast cancer

Source: National Center for Complementary and Integrative Health

Cautions About Turmeric Dosage

Can you eat too much turmeric? Yes. Here are some things to be careful about if you use curcumin:

• High doses of turmeric can act as a blood thinner and cause stomach upset.
• Avoid turmeric/curcumin if you take blood thinners such as warfarin (Coumadin), are about to have surgery, or have gallbladder disease.
• Those with existing health conditions like diabetes and liver disease also need to take precautions when using turmeric.
• The properties of the spice may counteract certain prescription medications.
• In addition to those with a pre-existing medical condition, pregnant women are also advised not to use turmeric in large doses, especially with supplements, as it may carry a high risk of miscarriage.

The Turmeric Chicken Curry My Husband Swears By

You’re probably wondering if I was successful in recreating that chicken curry dish for my husband. His memory isn’t too sharp … except on the topic of food. Bill swears that this one, this recipe, checks all the boxes and takes him back to that most rewarding experience of his career.

There are two parts to the end of this story — first, you need to make your own spice blend. Then, you use a portion of that to make the chicken curry.

Ingredients for the Curry Spice Mix

Makes about 1/4 cup

• 1 tablespoon coriander seeds (2 teaspoons ground)
• 1 tablespoon fennel seeds (2 teaspoons ground)
• 1 teaspoon cumin seed (1 teaspoon ground)
• 4 whole cloves (the spice, not garlic cloves) (1/4 teaspoon ground)
• 2 cardamom pods (1/4 tsp ground)
• 1/2-inch stick of cinnamon (1/2 teaspoon ground)
• 1/2 teaspoon peppercorns (1/2 teaspoon ground)
• 1/2 tablespoon ground turmeric
• 1 teaspoon ground cayenne pepper

You will use 2 tablespoons of this mix to make the chicken curry.

How to Prepare the Spices

1. Turmeric and cayenne are sold already ground. You will purchase the rest whole and grind them at home. Although many cooks in India use a mortar and pestle, I prefer to use a small coffee grinder.
2. To bring out the full flavor of the spices, roast them briefly before grinding them.
3. Place a small sauté pan over medium heat; add about one teaspoon of oil. Once the oil is hot, add the coriander seeds, fennel seeds, cumin seeds, whole cloves, cardamom pods, a stick of cinnamon, and peppercorns. Stir frequently, roasting them until they become aromatic. They burn quickly, so watch carefully and remove them from the pan as soon as you begin to notice a slight browning and smell their aroma.
4. Next, grind the spices using either a mortar and pestle or a coffee grinder. Please don’t use a blender or food processor. You will end up with a sticky paste rather than finely ground toasted spices.

Ingredients for the Chicken Curry

• 1 tablespoon oil
• 1/2 teaspoon black mustard seeds
• 1 clove garlic, minced
• 1 one-inch piece of ginger, minced
• 3 medium yellow onions, sliced thin
• 3 fresh cilantro stems
• 2 tablespoons Curry Spice mix (see above)
• 2 carrots, peeled and diagonally cut into thin slices
• 2 pounds boneless, skinless chicken thighs
• 2 cups light coconut milk, divided
• 1 teaspoon salt
• 3 medium-sized Yukon gold potatoes, peeled and chopped (I leave mine in fairly large chunks)
• Mint leaves for garnish
• Yogurt for garnish (optional)

Instructions for the Chicken Curry

1. Heat oil in a large sauté pan over medium heat. Add the black mustard seeds and stir constantly for about one minute.
2. Add the garlic, ginger, sliced onion, coriander stems, and carrots; cook for 5 minutes, stirring frequently.
3. Add the spice mixture and continue to cook until the onions and carrots are soft.
4. Place the chicken in the pan, stirring and turning the pieces so that they are evenly coated with the vegetable/spice mixture.
5. Add one cup of coconut milk and the potatoes. Reduce the heat to low, cover, and simmer for 40 minutes.
6. When the chicken is cooked through and the potatoes are tender, remove the cover and increase the heat to medium-high. Bring the mixture to a boil and let boil for about 3 to 5 minutes or until thickened. Stir in the remaining coconut milk. Sprinkle chopped mint leaves on top.
7. Serve with cooked rice.
8. I recommend a spoonful of plain yogurt on top of each serving; the creamy dairy tang will provide a nice cooling contrast to the bold spiciness of the dish.

Sources

• Alzheimer’s.org.UK
• Ancient Home Remedies
• Atina Foods
• Britannica.com
• DesiBlitz.com
• Harold McGee, On Food and Cooking: The Science and Lore of the Kitchen, 1984, Scribner
• Healthy-Holistic Living
• Mayo Clinic
• Medical News Today
• NCBI, National Institute of Health
• NCCIH, National Institute of Health
• PBS.org
• The Hindu.com
• The Rainforest Garden
• Turmeric for Health

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