Article By: HEI Wellness


Name: Turmeric (english) | Kunyit (Malay) | 黄姜 (chinese)
Scientific name: Curcuma Longa

Traditionally turmeric is used as spice, condiment, flavouring and as well as traditional medicine. As a food, turmeric is very popular among many South Asian recipes. Turmeric possesses sharp and distinct aroma, it has orange yellow colouring properties which made it an important part of Malaysian kitchen recipes such as “Nyonya Food” and some Malaysia’s popular dishes such as “Rendang” and curry of the Indians.

As a traditional medicine, turmeric was listed in more than two hundred and fifty medicinal treaties dating back 3,000 B.C. including the Sanskrit Medical Dissertation. It is also widely used in Ayurvedic healing system to treat a wide variety of ailments, including digestive disorders, fever, infections, arthritis, and dysentery, as well as jaundice and other problems associated to the liver. Turmeric is also featured prominently in the Chinese Medicine to treat liver ailments, congestion, and bleeding.