A good culinary spice that is amazing at detoxifying, protecting and nourishing the liver is Turmeric rhizome.
While most herbs that treat the liver are sour and bitter, turmeric is mild tasting and has a beautiful golden colour that is appealing to the eye. I use it in curry dishes and to colour and flavour rice just like saffron does. In Ayurvedic medicine in India turmeric is used as culinary medicine and as a fabric dye the same way it has been for centuries. It comes from the same family as ginger and looks like a ginger rhizome, but it is more golden orange in colour.
|Common Name||Turmeric rhizomes|
|Latin Name||Curcuma longa|
|Parts Used||P- rhizome|
|Target Organs||Digestion, liver, gallbladder, cardiovascular, immune, circulatory|
|Common Uses||Nutritive antioxidant
Digestive: IBD, diarrhea, worms, colic, indigestion
Liver: detoxify, cleanses, protects the liver. Good for all liver conditions.
Lowers bad cholesterol
A good supportive detoxifying nutritive for inhibiting tumours and skin conditions,
A natural fabric dye
|Properties||Antiallergenic, antibacterial, anticatarrhal, antihepatotoxic, anti-inflammatory, antineoplastic, antioxidant, antiprotozoal, antithrombotic, carminative, cholagogue, choleretic, circulatory stimulant, digestive stimulant, emmenagogue, hepatic, hypolipidemic, hypotensive, immune stimulant|
|Constituents||Curcumin, fiber, manganese, iron, potassium Vitamin B6,|
|Dosage||Tincture: 1-4mlTea: 1-2 tsp infuse 10-15 minutes
Fresh or powdered spice used in cuisine