History and the benefits of Turmeric powder

Probably originating from India, turmeric has been used in India for at least 2500 years. It may have been cultivated first as a dye, with use as a spice coming later. The exact origin of turmeric is not known but it originates from South or Southeast Asia, most probably from western India.

Turmeric is a sterile plant, and does not produce seed. It is thought to have arisen by selection and vegetative propagation of a hybrid between the wild turmeric ( Curcuma aromatic), native to India, Sri Lanka and the eastern Himalayas and some other closely related species. Turmeric has been grown in India since ancient times. It reached China by 700 AD, East Africa by 800 AD and West Africa by 1200. It was introduced to Jamaica in the 18th Century. Today, turmeric is widely cultivated throughout the tropics. Turmeric was probably cultivated at first as a dye, and then became valued as a condiment as well as for cosmetic purposes. It is often used in cooking as a substitute for the more costly saffron. In the 13th century Marco Polo wrote of this spice, marvelling at a vegetable which exhibited qualities so similar to saffron.
Familiar to the contemporary world as a prime component of curry powder, the orange-yellow rhizome's striking colour lent it a special aura in ancient India. It has always been considered an auspicious material in the sub-continent, both amongst the Aryan cultures (mostly northern) and the Dravidian cultures (mostly southern) and its value may extend far in history to the beliefs of ancient indigenous peoples. Turmeric's common name in the north, haldi, derives from the Sanskrit haridra, and in the south it is called manjal, a word that is frequently used in ancient Tamil literature.

Turmeric has a long history of medicinal use in South Asia, cited in Sanskrit medical treatises and widely used in Ayurvedic and Unani systems. Susruta's Ayurvedic Compendium, dating to 250 BC, recommends an ointment containing turmeric to relieve the effects of poisoned food. Often called the “King of Spices” turmeric is an essential ingredient to the mix of spices known by most of us as curry. Its primary antioxidant, curcuma, is an essential ingredient for liver detox, and is also a natural arthritis treatment for its anti-inflammatory effects. The latest scientific studies are showing that turmeric may also be a promising diet aid that fights belly fat by inhibiting the growth of fat cells.