I was introduced to turmeric at a young age. My family had a South Asian neighbor who made amazing Indian food, and I especially loved the yellow rice with mustard seeds and other aromatic spices. I would enjoy that rice dish alongside flavorful Indian sauces and other traditional plates. The rice had a warm, earthy, and slightly peppery taste—it was unlike anything else, and its vibrant color always stood out to me.
Turmeric comes from Curcuma longa, a perennial herbaceous plant in the ginger family that can grow up to three feet tall. The underground stem, or rhizome, is harvested, dried, and ground into the bright yellow-orange powder we recognize. Its golden color comes from curcumin, the active compound that not only gives turmeric its distinct hue but also its powerful health benefits. For this reason, turmeric is often called the “golden spice.”
In recent years, turmeric has gained widespread attention for its potential health benefits, largely thanks to curcumin’s strong antioxidant and anti-inflammatory properties.
Traditionally, turmeric has been used in Ayurvedic and Chinese medicine to treat joint pain, digestive issues, skin conditions, and respiratory problems. Today, it’s commonly taken as a supplement and is believed to help with arthritis, digestion, depression, allergies, and more.
Modern research backs some of these traditional uses. For instance, people with osteoarthritis have reported reduced joint pain after including turmeric in their diets. Early studies also suggest that curcumin may help ease symptoms of depression and support brain health, though more research is needed to confirm these effects and determine the most effective ways to use it.
In the meantime, I’ll keep enjoying the color, aroma, and flavor that turmeric brings to my meals and drinks. One of my favorite ways to use it is in a turmeric latte. Here’s a recipe I love, adapted from BBC Good Food:
Turmeric Latte
350 ml of any kind of milk you like
¼ teaspoon of ground turmeric
¼ teaspoon of ground cinnamon
½ teaspoon of vanilla extract
1 teaspoon of maple syrup
Grind of black pepper.
For more information contact me at DrJayAtwi@PerformanceHealthCenter.com