Turmeric: The golden spice of Indian cuisine and its significance in traditional Far Eastern medicine
Katarzyna Mazur
2026-03-18
2 min. read
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Turmeric, frequently referred to as the "golden spice," constitutes an indispensable component of Indian culinary and medicinal traditions, with a documented history spanning over four millennia. From a botanical standpoint, this perennial herbaceous plant, classified within the ginger family (*Zingiberaceae*), is distinguished by its thermogenic properties, which have been harnessed for centuries in Ayurvedic practice. Its primary bioactive compound, curcumin—a vibrant yellow polyphenol—exhibits a broad spectrum of beneficial physiological effects, substantiated by both empirical observations and contemporary scientific research.
The properties of turmeric vitamins and minerals
Turmeric also strengthens the body's resistance to infection by acting as an anti-inflammatory, anti-oxidant and anti-cancer agent on the human body. It affects the proper functioning of the digestive tract, especially the liver and the gastrointestinal tract, by facilitating the digestion of fatty foods with a high fat content. It also increases the resistance of the body to infectious diseases because it acts as an antimicrobial agent and accelerates the healing of wounds.
Is it even calories? How many calories does turmeric have?
100 g of turmeric provides 354 calories, of which 65 g of carbohydrates, 10 g of fat and 8 g of protein.
Turmeric is used
Turmeric is used in Indian and Indian cuisine, among other dishes. It is a mixture of curry. It should be added to give a yellowish-orange color to dishes, pasta and rice.