It’s golden, it’s South Asian, and it is now being termed a natural wonder: no wonder our grandmothers have been telling us to use turmeric if we get injured. A glass of warm milk with a spoonful or two of turmeric for body aches, or applying a paste of turmeric if it’s a localised injury: this is not some old wives’ tale to be brushed aside.

Long known for its anti-inflammatory properties, turmeric is a powerful medicine that has long been used in the Chinese and Indian systems of medicine as an anti-inflammatory agent to treat a wide variety of conditions, including flatulence, jaundice, bloody urine, haemorrhage, toothache, bruises, chest pain and colic.

Turmeric comes from the root of the Curcuma longa plant and has a tough brown skin and a deep orange flesh. It is an excellent source of both iron and manganese, besides being a good source of vitamin B6, dietary fibre and potassium. New research reveals that turmeric may be beneficial in many health conditions, with its magic ingredient, curcumin, being an active compound.

Till recently, turmeric was widely and liberally used in South Asian cuisine to add taste and colour to food. Traditionally called “Indian saffron” because of its deep yellow-orange colour, turmeric has often been used as a condiment, healing remedy and textile dye.

But ‘The Golden Wonder Herb’ is much more than that:

• It is a natural antiseptic and antibacterial agent, useful in disinfecting cuts and burns.

• Is a natural liver detoxifier.

• May prevent and slow the progression of Alzheimer’s disease by removing amyloyd plaque build-up in the brain.

• Is a potent natural anti-inflammatory that works as well as many anti-inflammatory drugs but without the side effects; it is a natural treatment for arthritis and rheumatoid arthritis.

• Is a natural painkiller and cox-2 inhibitor.

• May aid in fat metabolism and help in weight management.

• Has long been used in Chinese medicine as a treatment for depression.

• Speeds up wound healing and assists in remodelling of damaged skin.

• May help in the treatment of psoriasis and other inflammatory skin conditions.

Once you start using turmeric on a regular basis, it’s fun to find new ways to use it in recipes.

A few quick ideas for using turmeric

• Add turmeric to egg salad; it adds a nice flavour and gives the egg salad a rich yellow colour.

• Mix brown rice with raisins and cashews and season with turmeric, cumin and coriander.

• Turmeric is generally a staple ingredient in curry powder; but adding it to sautéed apples and steamed cauliflower and/or green beans and onions will give them a delicious flavour.

• For a creamy, flavour-rich, low-calorie dip, try mixing some turmeric and dried onion with a little omega-3-rich mayonnaise, salt and pepper. Serve with raw cauliflower, celery, sweet pepper, jicama and broccoli florets.

• Turmeric is a great spice to complement recipes that feature lentils.

• Give salad dressings an orange-yellow hue by adding some turmeric powder to them.

• For an especially delicious way to add more turmeric to your healthy way of eating, cut cauliflower florets in half and sauté with a generous spoonful of turmeric for five minutes. Remove from the heat and toss with olive oil, and salt and pepper to taste.

WARNING: Despite its health benefits turmeric should not be used by people suffering from gallstones or bile obstruction. Though often used by pregnant women, it is important to consult a doctor before doing so as turmeric can be a uterine stimulant.