TURMERIC. I know its good for me, but I still resist. Even with its long list of benefits. You know the ones I’m talk about—anti-cancer, inflammatory, the anti-everything spice. All the cool kids are talking about it now. Turmeric is the amazing spice we need to embrace. And we do! Ancient Vedic text dating at least 5000 years ago spoke highly of this golden spice. Turmeric is golden. Yay! No, seriously, yay yay yay!
The more we can continue to prove food to be medicinal the better. Let’s empower ourselves to towards building stronger immune systems through our food and spices.
Turmeric is a bitter, astringent, pungent in taste and a heating spice. It’s also a natural anti-biotic that supports the digestive system and purifies the blood. Its fits well in the medicine cabinet as well as the kitchen pantry. In Desi food, turmeric is used as coloring agent (as the color of a curry is just as integral as the taste) and a flavoring agent (a little goes a long way). Other ways it’s enjoyed is pickled and then eaten with your meal. Although, other spices like cumin and coriander have medicinal properties, growing up when someone had a cold, cough, swollen body part or winter was near turmeric was the go to spice to heal and prevent. It was always spoken of highly for all its wonders.
According to my teachers, the optimum way to use turmeric is fresh or in powder form rather than a pill, which isolates the single compound curcumin*. Consuming the actual spice is preferred as it engages our senses and brings a consciousness and an intention that a pill cannot manifest.
Now, I rave about turmeric like I have completely incorporated this spice into my life, but I cannot tell a lie, I am not there yet. Yes, when I cook (mainly Desi food) turmeric is always involved helping to balance my food and bring with it a beautiful golden color. When I get sick, I try to take it, but every time I begin to mix honey and turmeric together, the childhood memories begin to flow. Childhood trauma and drama creates this push-pull energy of pure resistance. Sometimes, I still take it, but it’s always after the cold has come, not before.
Ideally, like my Nana advised, this is a spice I need to eat a bit of daily. Like a vitamin because its that beneficial to my well-being.
I’m trying I’m trying (10 years later)! So, as I have been working on this post, I have started taking 1/4 tsp of golden honey aka haldhi & mhad every other day. So far so good. The more I take it the more I enjoy the flavor. It feels good to know I am doing something so simple and easy towards the my well-being.
Here is how I made my golden honey mixture along with some other turmeric recipes (and stories of trauma & drama) used in my household growing up. Give it a try and let me know what you think.
Golden Paste aka Haldhi & Namak: For External Inflammation—coming soon
Lad, Vasant and Frawley, David; The Yoga of Herbs: An Ayurvedic Guide to Herbal Medicine; Lotus Press, Santa Fe, New Mexico USA, 2001
*After righting this post I came across this great NY Times article by Catherine Price, Vitamins Hide the Low Quality of Our Food, where a recent study shows eating broccoli vs. it’s isolated compound is far more beneficial. Imagine all the foods they still need to study. It sounds like common sense to me. Embrace the real deal!