Turmeric root – A medicinal and culinary plant that comes to us from Southeast Asia, its Latin name is Curcuma longa and it is a member of the Zingiberaceae family, the same family as ginger and cardamom.  The root is a striking orange/yellow color, and it is the pigment responsible for this color that gives turmeric many of its prized properties, including its anti-inflammatory and antioxidant properties.  Attention on turmeric really began when epidemiological studies showed lower rates of inflammatory chronic illnesses and cancer in India, where turmeric is consumed on a daily basis in their foods, but in generally small amounts.  In addition, most anti-inflammatory drugs have unfavorable side effects, and the search is on for compounds in nature that have powerful anti-inflammatory effects without the unpleasant side effects.
Turmeric’s primary actions in the body are: inflammation modulator (anti-inflammatory), antioxidant, antitumor, digestive tonic, carminative, stimulant, cholagogue (stimulates gallbladder to contract and release bile), choleretic (increases bile output from the liver), hepatoprotective (liver protectant), hypolipidemic, hypotensive, antiartherosclerotic, vulnerary (wound healer), anticoagulant, antiplatelet, antibacterial, antimicrobial, and antifungal (topically), tumor-preventive.
Based on the above actions, the use of turmeric as a medicine is indicated for prevention of inflammatory conditions and as an antioxidant to prevent cancer and oxidative stress.  It is also indicated preventively for helping to keep a healthy lipid and cholesterol balance, for protecting the liver, and for thinning the blood.
It is also indicated for cases of weak digestion, flatulence, dyspepsia (indigestion or digestive sluggishness), and peptic ulcers due to its tissue-healing and anti-inflammatory effects, as well as its ability to stimulate bile flow and increase digestive function.
As an anti-inflammatory and liver detoxifier, turmeric is useful for skin diseases such as eczema and inflammation of the skin (taken internally and applied externally, although it will stain the skin externally).
As an anti-inflammatory, antibacterial, and cholagogue, turmeric is used to treat gallstones (although not if there is any chance of obstruction), acute/chronic inflammation of the gallbladder, and inflammation of the bile duct.
For rheumatoid arthritis and osteoarthritis, turmeric taken over time has proven effective due to its ability to modulate the inflammatory response.
As an anticancer herb, Curcuma longa acts against several chemical carcinogens, so can be used in adjunct with other cancer therapies.  As an antioxidant it is also useful for precancerous and cancerous conditions, particularly cancers of the colon because of the direct contact some constituents have with the cells of the colon.
As a hepatoprotective herb, turmeric is useful for someone exposed to hepatotoxic chemicals and for liver dysfunction, such as jaundice or hepatitis, where its inflammation modulating effects are useful as well.
As a hypolipidemic, turmeric is used for high cholesterol.  Curcumin has been shown to decrease total serum cholesterol, to increase HDL cholesterol, and to decrease serum lipid peroxides.
Curcumin and the class of compounds in turmeric called “curcuminoids” are the most studied compounds in the root.  These appear to exert the majority of anti-inflammatory and antioxidant/anticancer effects.  Use of just this compound in capsule form may sometimes be indicated for acute inflammation or widespread inflammatory conditions.  However, it is often important to consume the whole herb as well, as there are 100’s of compounds in an herb that can exert their own helpful effects and may prevent side effects.  Many products will be whole-root extracts that concentrate the curcuminoids in a capsule form, and generally that is my preferred method of consumption.
Turmeric appears to be safe in most situations and even in large doses. The most common “side effect” is mild gastrointestinal irritation. Usually this is mitigated by taking turmeric in the middle of a meal, but if someone has a sensitive stomach, they may not be able to consume turmeric in large, medicinal quantities. Turmeric is contraindicated if there is a bile duct obstruction due to the cholagogue (gallbladder stimulating) activity of turmeric.  Caution should also be exercised when taking turmeric concurrently with antiplatelet or anticoagulant drugs since it has these actions itself.  Some researchers advise caution during pregnancy because turmeric may stimulate the uterus; this is mostly likely because of its bitter and carminative effects, which stimulate the gastrointestinal tract, and may also have an emmenagogue effect (stimulating the uterus).
Turmeric root is traditionally used as a powder in curry and other foods.  In India and the Ayurvedic system of medicine, the root is often simmered with milk and slightly sweetened with honey for colds and coughs, and for digestion.  This makes sense, as turmeric is best metabolized when consumed with fat, and with black pepper.
A beverage coined as “Golden Milk” can be made by mixing about 1 heaping teaspoon of the powdered herb with a 1/2 tsp each of cinnamon and cardamom, 1/4 tsp of ginger powder, a small quantity of black pepper, then adding to 12-16 oz of milk or milk alternative of your choice, heating on the stove, and adding raw honey at the end as desired. Drinking this daily is a good way to consume turmeric as a preventative health ally, as well as to help address inflammatory concerns.
At Herban Wellness, we sell the powder, capsules (either of the powder or of the concentrated extract), and the liquid extract (tincture) of this useful plant.  The root can also be purchased fresh at some natural health food stores or Asian markets and added to food or juiced.  The root has a strong taste, with a pungent, bitter flavor; which is why most people prefer capsules or tincture.
I usually encourage people to find a way to incorporate the powder or capsules on a daily basis for prevention and health maintenance. Adding 1/2-1 tsp to smoothies, making Golden Milk, or taking 2 capsules/day is a good way to consume it. For more acute or widespread inflammation, the concentrated extract capsules, such as Gaia Herbs Turmeric Supreme (which also contains black pepper), or the tincture, is recommended, at a higher dosing. Typically 2 capsules or 2 milliliters of tincture  2-3 times/day is recommended for more acute situations or for widespread or severe inflammation. Sometimes it can take 2-3 weeks of taking this dosing to notice effects, so it is generally not a short-term fix.

Cardamom – this herb is possibly a familiar flavor, due to its use as a spice in Indian chai as well as pastries, particularly from Sweden where this herb is used a lot.  This herb grows well in tropical regions, and it is grown most intensively in southern Indian and Guatamala.  A member of the Zingiberacea family that turmeric and ginger both also belong to, its Latin name is Elettaria cardamomum and the part that is used is the seed, either in the pod or removed from the pod.  This herb is a warming, digestive aid with aromatic properties.

Primary properties: carminative, expectorant, lung tonic, circulatory stimulant, diaphoretic, antispasmodic, aphrodisiac, antimicrobial (particularly the essential oil).
Cardamom is indicated for the digestive, respiratory, circulatory, and nervous systems.  For the digestive tract, this herb can help promote healthy digestion, help ease the discomfort of indigestion, and help dispel gas and bloating.  It is also useful if someone has a cool/damp digestive tract and excess mucus for its warming, drying effects.  If you don’t do well digesting raw vegetables or cold foods, chances are you have a cool/damp digestive system that thrives better on warm, soft foods.
For the lungs, cardamom can be useful for helping to relax coughs, to thin mucus, and for bronchitis for its drying, antispasmodic, and anti-inflammatory effects.  The essential oils has antimicrobial effects and is a strong antispasmodic.  It is also useful as a diaphoretic to help break fevers/chills during a cold/flu.
As an aphrodisiac, it may be because of its warming, circulatory stimulating effects, and the euphoric effect some people (including myself) get just by inhaling its aromatic scent.
Recipe idea: poach or back a pear, sliced in half and cored, with cardamom seeds stuck in the pear skin throughout.  Pears are a lung tonic, and can help soothe a cough and break up mucus in the lungs, so paired with cardamom, they enhance each other’s actions.  Or just eat this for dessert – yummy!
I sell cardamom only in the seed form in bulk.  I use it in my Herbal Chai Immuni-Tea blend.  Traditionally, cardamom is one of the spices used in Indian chai, simmered in milk.