Turmeric
The root of Curcuma longa is ground up to provide the yellow dye and flavor known as haldi in India and turmeric in the West.
Turmeric is cultivated in several countries in south east Asia, and is widely used as an appetite stimulant and digestive in various sauces, and as a rice colorant and a standard curry constituent, or as an inexpensive substitute for saffron. The spice has become more popular recently as a source of the yellow turmerone, curcumin: this is believed to have antioxidant, anti-inflammatory and anticholesterolemic properties.
Herbalists advise that turmeric be used to prevent heart disease and cancer, and to treat HIV infection and arthritis. In Chinese medicine, it is used to control hemorrhage, and to treat various diseases such as asthma and coryza. Curcumin is often added to food products as a colorant and to prevent their spoilage by oxidation.
Although none of the alleged benefits have been adequately evaluated, turmeric and curcumin are increasingly being promoted as health products.
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