Turmeric – often spelled "curcuma" – is also known as "yellow root," "yellow ginger," or "Indian saffron" and is primarily known as a curry spice. Turmeric is cultivated in Southeast Asia. In Asia, it has been used as a medicinal plant for thousands of years. Turmeric holds a prominent place in Ayurvedic medicine – hence, likely, the name "Indian saffron."

Curcumin, the active ingredient in turmeric, is said to have an anti-inflammatory effect.

Turmeric has many uses. It is often used for digestive problems and other ailments. We have linked some recommended reading material on this topic below.

Turmeric in Traditional Chinese Medicine

In literature on the role of turmeric in Traditional Chinese Medicine (TCM), it is often explained that turmeric is related to ginger, and its Chinese name, "Jiang Huang," translates as "yellow ginger." Both turmeric and ginger have warming and invigorating properties; however, unlike ginger, turmeric stimulates the blood and promotes blood flow, thus counteracting stagnation. Turmeric is therefore used as a blood-regulating medicine to move the Xue (blood) and release blockages.

Turmeric has been used in traditional Chinese medicine for millennia, primarily to support liver function and for abdominal and chest pain. However, this is only effective if the problems are related to blood stagnation. It is also debated whether turmeric might have a positive effect on the circulation of blood to the heart.

Furthermore, according to TCM, turmeric dispels wind-cold-dampness, which can become trapped in the body in certain weather conditions, by moving blood to the correspondingly weakened areas.

intake

Curcumin is not water-soluble, which makes it particularly difficult for your body to absorb the active ingredient. However, its bioavailability can be improved. Therefore, if you are taking it in capsule form, you should ensure that it contains piperine! Just a pinch of black pepper, which contains piperine, increases the chances of your body absorbing the curcumin.

Furthermore, curcumin is broken down very quickly by our liver, meaning it only enters our bloodstream for a short time. This means we should consume turmeric continuously – ideally several times a day – in small amounts.

Taking turmeric with fat also improves its bioavailability. That's why "Golden Milk," also known as Turmeric Latte, includes a teaspoon of ghee, coconut oil, or almond oil alongside turmeric powder and sufficient milk. These fats help the active ingredient, curcumin, to be absorbed more effectively into the bloodstream. When buying turmeric capsules, make sure they contain natural turmeric powder with a high dose of curcumin and piperine from black pepper.

Our favorite recipes with turmeric from Ayurveda and TCM

Turmeric Latte – “Golden Milk”

…for golden moments with you!

Since preparation only takes a maximum of 15 minutes, we recommend making it yourself and not choosing an instant product. With ready-made products, you usually have to add something anyway. The preparation itself is also a pleasure, as the aromas spread beautifully throughout the room.

This all-around feel-good drink is more than just a trend! Turmeric latte is caffeine-free, very easy on the stomach, and delicious. It's a healthy alternative to coffee or tea. Golden milk is a very traditional Indian drink made from all-natural, carefully selected ingredients.Distinctive aromas like cinnamon or ginger make the drink a very special taste experience and a treat for the body. && soul. Stimulating in the morning, relaxing in the evening.

Ingredients:

• 3 tsp turmeric powder
• 100 ml water
• 1 thumb-sized piece of ginger or ginger powder
• 1 pinch of cinnamon
• 1 pinch of ground black pepper
• 1 pinch of cardamom
• 1 tsp coconut oil or almond oil
• 1 pinch of grated nutmeg
• Organic honey/maple syrup to taste
• Each serving contains approximately 350 ml of plant-based milk, e.g., almond milk or rice milk.

Preparation:

Place the turmeric powder and water in a pot and heat. Stir gently until the powder dissolves. Peel and grate the ginger and add it to the pot. Add the nutmeg as well and stir everything slowly.
Cook the ingredients together until a slightly thickened paste forms. entsteht.Die Warm your chosen plant-based milk (some people simply use water) and stir in 1 teaspoon of turmeric paste per serving. Add coconut oil and a pinch of cinnamon, black pepper, and, if desired, cardamom, and stir briefly. Then season to taste with cinnamon and maple syrup or organic honey.

Chicken Tikka Masala

Chicken Tikka Masala is a recipe that combines English and Indian cuisine.

The preparation is very simple, and even though turmeric comes from Indian and vegan cuisine, it tastes delicious with the chicken, and the chicken is really juicy in the tomato sauce.

Ingredients:

• 6 cloves of garlic
• 1 piece of ginger (thumb-sized)
• 1 piece of turmeric (thumb-sized)
• 2 red chili peppers
• 4 tablespoons of oil
• 1 tbsp mustard seeds
• 3 tbsp garam masala spice
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 0.5 tsp cardamom
• 200g yogurt
• 800g chicken breast
• 2 tbsp butter
• 1 onion
• 3 tbsp tomato paste
• 400 ml water
• 1 tsp salt
• 200 ml cream
• 250g rice
• 1 bunch of coriander
• 1 lime

preparation

Step 1) Peel the garlic, ginger, and turmeric, finely grate them, and place them in a bowl. Wash the chili peppers, remove the seeds, dice them, and add them to the bowl. Heat oil in a pan and toast the mustard seeds with the remaining spices for about 30 seconds. Then add the grated garlic and chili mixture and sauté briefly. Remove the pan from the heat. Place half of the spice paste in a bowl and mix it with the yogurt. Rinse the chicken breast, pat it dry, cut it into cubes, and marinate it in the yogurt mixture for 30 minutes.

Step 2) Melt butter in a pan. Peel and dice the onion, then sauté it in the butter. Add the remaining spice paste, tomato paste, and water. Season with 1 teaspoon of salt, bring to a boil, and simmer for 15 minutes. Stir in the cream. Cook the rice.

Step 3) Heat the oil in a second pan and fry the chicken. Add it to the sauce and remove the pan from the heat. Wash the cilantro, chop it finely, and add it to the sauce. Squeeze the lime and add the juice as well. We usually eat our Chicken Tikka Masala with rice.

Turmeric Lassi (TCM)

Ingredients:

• 1 natural yogurt
• ½ lemon, the juice
• 1 banana
• 1 tsp grated ginger
• 2 tsp fresh, grated turmeric or 1 tsp dried turmeric powder
• Honey to taste
• 1 tbsp coconut oil

Blend all ingredients in a blender.

Eggplant with turmeric

Ingredients:

• Ghee
• 1 clove of garlic, pressed
• 2 cm of fresh ginger, peeled
• ½ red onion
• 2 tomatoes, washed and diced
• 1-2 tsp turmeric powder
• Cumin and chili to taste
• 1 potato, peeled and finely diced
• 2 medium eggplants, roughly diced
• Salt

Heat the ghee in a pan, then gently fry the garlic, then the ginger and finally the onion, all more or less finely chopped.
When the onions are translucent, add the tomatoes. After a few minutes, add the cumin, turmeric, potato, and eggplant to the pot and cover with water. Add salt and simmer for about 25 minutes, until the sauce thickens.

Legal consumer information:

German and European law aims to protect consumers from potentially misleading claims about product effects. The statements made here refer to original Ayurvedic and Traditional Chinese Medicine (TCM) texts. This millennia-old, traditional knowledge is based on experiences passed down from generation to generation. It is not intended that the products described here have any effect in the sense of Western medicine. All products are dietary supplements; they are not medications and have no medicinal effect. If you are ill and require medical attention, please consult your doctor or pharmacist.