-Dr. Aruna Uprety
Haldi or besar as we call it, turmeric (Curcuma longa) is a rhizomatous herbaceous flowering plant of the ginger family. It has been in use for 2500 years in Ayurveda as a medicine. In China also, traditional practitioners use turmeric for abdominal pain and pain during menstruation.

Curry and dal in Nepali kitchens are never cooked without adding a pinch of turmeric powder. It not only gives curry or dal its yellow colour, it just works wonders for our health as well. Curcumin, a bright yellow chemical, is what makes turmeric a powerful medicine.

Turmeric is considered one of the most beneficial health supplements. A tablespoon of ground turmeric carries 29 calories, nearly a gram of protein, 2 grams of fibre and 6 grams of carbohydrates. It boosts our immunity, meaning it helps our body fight infection better.

Turmeric is used to treat inflammation, both inside and out, it is also used for treating common cold. Curcumin, the yellow substance in turmeric, is also being researched for cancer prevention and treatment.

When the daughter of a friend of mine in the UK was diagnosed with breast cancer, she was given prompt treatment. Surgery was performed within a month after diagnosis. She was advised by the nutritionists in the hospital to use curcumin and pepper every day—either with water or milk. As she is a vegan (who does not eat meat and any product from animals), she uses turmeric with hot water.

Some pharmaceutical companies in the US and India have produced capsules of turmeric. They are expensive, but for the people who cannot use turmeric powder or root in its natural form, this may be a good option. Using turmeric from your kitchen cabinet, hence, is the best way to go.