Curcuma – often spelled "turmeric" – is nicknamed "turmeric," "yellow ginger," or "Indian saffron" and is primarily known as a curry spice. Curcuma is cultivated in Southeast Asia. In Asia, it has been used as a medicinal plant for thousands of years. Curcuma holds a high value in Ayurvedic medicine—hence the name "Indian saffron."

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

The areas of application are diverse. Turmeric is often used to treat digestive problems and other ailments. We've provided links to some recommended reading material below.

Turmeric in TCM

In the literature on the role of turmeric in TCM, one often finds the explanation that turmeric is related to ginger, and the Chinese name "Jiang Huang" translates as "yellow ginger." Turmeric and ginger both warm and invigorate; in contrast to ginger, turmeric invigorates the blood and has a blood-moving effect, 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 thousands of years. It is primarily used to support liver function and treat abdominal and chest pain. Both of these are only used when the problems are related to blood stagnation. There is debate about whether turmeric might also have a positive effect on the circulation of blood to the heart.

According to TCM, turmeric also expels wind, cold, and dampness that accumulates in the body during certain weather conditions by moving blood to the 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. For example, if you take it in capsule form, make sure it contains piperine! Just a pinch of black pepper, which contains piperine, increases the chances of the active ingredient curcumin being absorbed into our bodies.

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 has a positive effect on bioavailability. Therefore, in a "golden milk" recipe, also known as a turmeric latte, you'll find a teaspoon of ghee, coconut oil, or almond oil in addition to turmeric powder and plenty of milk. These fats help the active ingredient curcumin penetrate our bloodstreams more easily. When purchasing turmeric capsules, you should make sure that the ingredients consist of natural turmeric powder with a high dose of curcumin and piperine from black pepper.

Our favorite recipes with turmeric from Ayurveda and TCM

Curcuma Latte – “Golden Milk”

…for golden moments with you!

Since preparation only takes 15 minutes at most, we recommend making it yourself rather than choosing an instant product. You usually have to add something to ready-made products. The preparation itself is a pleasure in itself, as the scents spread wonderfully throughout the room.

This all-around feel-good drink is more than just a trend! Turmeric Latte is caffeine-free, easily digestible, and delicious. It's a healthy alternative to coffee or tea. Golden milk is a very traditional Indian beverage made from all-natural, carefully selected ingredients.Distinctive flavors like cinnamon and ginger make this drink a truly unique taste experience and a treat for body and soul. Invigorating 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 as desired
• Per serving approximately 350 ml plant milk, e.g. almond milk or rice milk

Preparation:

Combine the turmeric powder and water in a saucepan and heat. Stir gently to dissolve the powder in the water. Peel and grate the ginger, and add it to the pan. Add the nutmeg and stir slowly.
Cook the ingredients together until a slightly creamy paste entsteht.Die Heat the desired 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 cardamom, if desired, 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 brings together English and Indian cuisine.

The preparation is very simple and even though turmeric comes from Indian and vegan cuisine, it tastes delicious here 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 tbsp oil
• 1 tbsp mustard seeds
• 3 tbsp garam masala spice
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 0.5 tsp cardamom
• 200 g yogurt
• 800 g chicken breast
• 2 tbsp butter
• 1 onion
• 3 tbsp tomato paste
• 400 ml water
• 1 tsp salt
• 200 ml cream
• 250 g 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, deseed, and finely dice the chilies, and add them to the pan. 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 fry briefly. Remove the pan from the heat. Pour half of the spice paste into a bowl and mix with the yogurt. Wash the chicken breast, pat dry, cut into cubes, and marinate in the yogurt marinade for 30 minutes.

Step 2) Melt butter in a pan. Peel and dice the onion, and fry it in 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 from the heat. Wash and finely chop the coriander and add it to the sauce. Squeeze the lime and add the juice. We usually eat our Chicken Tikka Masala with rice.

Turmeric Lassi (TCM)

Ingredients:

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

Puree all ingredients in a blender.

Eggplant with turmeric

Ingredients:

• Ghee
• 1 garlic clove, crushed
• 2 cm fresh ginger, peeled
• ½ red onion
• 2 tomatoes, washed and diced
• 1-2 tsp turmeric powder
• Cumin and chili as desired
• 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, potatoes, and eggplant to the pot and pour in the water. Add salt and simmer for about 25 minutes, until the sauce thickens.

Legal consumer information:

German and European law seeks to protect consumers from supposedly misleading claims of effectiveness. The statements made here refer to the original Ayurvedic and TCM texts. This ancient knowledge, handed down over thousands of years, is based on experience passed down from generation to generation. It is not intended to claim that the products described here have an effect in the sense of Western medicine. All products are dietary supplements; they are not medications and have no medical effect. If you are ill and require medical care, please consult your doctor or pharmacist.