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UntitledLiquid gold. Golden milk. That brilliant saffron-hued spice. We hear a lot about turmeric these days—also known as Curcuma longa—a member of the ginger family, and native of Southeast Asia.[i]  Valued for its brilliant hue and distinctive spicy-bitter flavor, its use as a dye, a spice, and in religious ceremonies dates back nearly 4000 years.[ii],[iii] Turmeric is a mainstay in Ayurvedic and Chinese medicine, thanks in large part to curcuminoids—three bright golden-colored, lipophilic polyphenols (curcumin, demethoxycurcumin and bisdemethoxycurcumin), collectively known as “curcumin” that are derived from the plant’s rhizomes.[iv],[v]  The main component of the root is a volatile oil containing turmerone.

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