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Turmeric, turmeric, turmeric, Indian saffron - A "treasure" from Ayurveda

Curcuma - often also spelled "turmeric" - is nicknamed "turmeric", "yellow ginger" or "Indian saffron" and is primarily known as a curry spice. Turmeric is grown in Southeast Asia. In the Asian world, turmeric has been used as a medicinal plant for thousands of years. Turmeric is very important in Ayurvedic medicine - hence the name "Indian saffron".

The curcumin contained in turmeric as an active ingredient is said to have an anti-inflammatory effect.

The areas of application are diverse. Turmeric is often used for digestive problems and other ailments. We have linked a few reading recommendations for you 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 that the Chinese name "Jiang Huang" means "yellow ginger". Turmeric and ginger both warm and invigorate; In contrast to ginger, turmeric invigorates the blood and has a blood-moving effect, i.e. counteracts stagnation. So, turmeric is used as a blood-regulating medicine to move the xue (blood) and release blockages.

Turmeric (turmeric) has been used in traditional Chinese medicine for thousands of years. Primarily to support liver function and pain in the abdominal and thoracic areas. Both only if the problems are related to the stagnation of the blood. It is being discussed whether turmeric also has a positive effect on the movement of the heart-blood.

Moreover, according to TCM, turmeric expels wind-cold-moisture, which settles in the body when the weather is appropriate, by moving blood to the correspondingly weakened areas.


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

In addition, curcumin is broken down very quickly by our liver, so it only gets into our bloodstream for a short time. This means that we should consume turmeric continuously - preferably several times a day - in small amounts.

If you take turmeric with fat, this also has a positive effect on bioavailability. That is why the “Golden Milk”, also known as curcuma latte, contains a teaspoon of ghee, coconut or almond oil as part of the recipe, in addition to curcuma powder and sufficient milk. These fats help the active ingredient curcumin to get into our bloodstream better. When buying turmeric capsules, you should make sure that the ingredients consist of natural turmeric powder with high doses of curcumin and black pepper piperine.

Our favorite recipes with turmeric from Ayurveda and TCM

Curcuma Latte - "Golden Milk"

...for golden moments with you!

Since the preparation only takes a maximum of 15 minutes, we would recommend "do it yourself" and not choose an instant product. Usually you have to add something to the finished products. The preparation itself is also a pleasure, as the scents are wonderfully distributed in the room.

The all-round feel-good drink is more than just a trend! Curcuma Latte is caffeine-free, very digestible and delicious. It represents a healthy alternative to coffee or tea. The golden milk is a very traditional Indian drink made from purely natural, carefully selected ingredients. Pronounced aromas such as cinnamon or ginger make the drink a very special taste experience and a treat for body and soul.Stimulating in the morning, relaxing in the evening


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


Put the turmeric powder with the water in a saucepan and heat. Stir a little so that the powder dissolves in the water. Peel and grate the ginger and add to the pot. Add the nutmeg to the pot and stir everything slowly.
Let the ingredients boil together until you get a slightly creamy paste.Heat the desired plant-based milk (some people just use water) and stir in 1 teaspoon of turmeric paste for each portion. Add coconut oil and a pinch of cinnamon, black pepper and cardamom if necessary 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 English and Indian cuisine together.

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


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


Step 1) Peel the garlic, ginger and turmeric, grate finely on a grater and place in a bowl. Wash the chillies, deseed, cut into small cubes and add. Heat the oil in a pan and roast the mustard seeds with the remaining spices for about 30 seconds. Then add the grated garlic-chilli mixture and sauté briefly. Take the pan off the flame. Place half of the spice paste in a bowl and mix with yoghurt. Rinse the chicken breast, pat dry, cut into cubes and marinate in the yoghurt marinade for 30 minutes.

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

Step 3) Heat the oil in a second pan and fry the chicken in it. Pour into the sauce and remove the sauce from the heat. Wash the coriander, chop finely and add to the sauce. Squeeze the lime and add the juice as well. We usually eat our chicken tikka masala with rice.

Turmeric Lassi (TCM)


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

Pure all the ingredients in the blender.

Aubergines with turmeric


  • ghee
  • 1 garlic clove pressed
  • 2 cm 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 aubergines, roughly diced
  • salt

Warm the ghee in a pan, gently sauté 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 cumin, turmeric, potato and eggplant to the pot and pour in water. Salt and let simmer for about 25 minutes until the sauce thickens.

Legal consumer information:

German and European case law wants to protect the consumer from supposedly misleading claims. The statements made here refer to the original Ayurvedic and TCM texts. This knowledge, which has been handed down for thousands of years, is based on experiences that are passed on from generation to generation. It should not be claimed that the products described here have any effect in the sense of western medicine. All products are dietary supplements; they are not medicines and have no medicinal effect. If you are ill and need medical care, please contact your doctor or pharmacist.


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