Turmeric

Keywords: turmeric root, Indian saffron, curcumin

Turmeric Introduction

This fact sheet provides basic information about the herb turmeric, common names, uses, potential side effects, and resources for more information. Turmeric, a shrub related to ginger, is grown throughout India, other parts of Asia, and Africa. Known for its warm, bitter taste and golden color, turmeric is commonly used in fabric dyes and foods such as curry powders, mustards, and cheeses. It should not be confused with Javanese turmeric.

Common Names - turmeric, turmeric root, Indian saffron

Latin Names - Curcuma longa

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WhatIs Turmeric Used For

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HowIs Turmeric Used

Turmeric's finger-like underground stems (rhizomes) are dried and taken by mouth as a powder or in capsules, teas, or liquid extracts. Turmeric can also be made into a paste and used on the skin.

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What the Science Says about Turmeric

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Turmeric Side Effects and Cautions

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Turmeric Sources

Turmeric. Natural Medicines Comprehensive Database Web site. Accessed on December 27, 2006.

Turmeric (Curcuma longa Linn.) and curcumin. Natural Standard Database Web site. Accessed on December 28, 2006.

Turmeric root. In: Blumenthal M, Goldberg A, Brinckman J, eds. Herbal Medicine: Expanded Commission E Monographs. Newton, MA: Lippincott Williams & Wilkins; 2000:379-384.

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For More Information

Visit the NCCAM Web site and view:

NCCAM Clearinghouse
Toll-free in the U.S.: 1-888-644-6226
TTY (for deaf and hard-of-hearing callers): 1-866-464-3615
E-mail: info@nccam.nih.gov

CAM on PubMed
Web site: www.nccam.nih.gov/camonpubmed

NIH Office of Dietary Supplements
Web site: ods.od.nih.gov

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