Tumeric | Yu Jin

A member of the Ginger family, Turmeric is a well familiar spice of Asian cuisine. It is best known for its bright yellow color, which gives curry powder its characteristic appearance. Turmeric has a long history of use, not just as a spice, but also as a healing agent and as a magical herb. When Europeans were first introduced to it they often falsely identified it as Saffron. However, while it serves perfectly as a dye for all sorts of substances, its properties and flavor do no not compare to those of Saffron. In India Turmeric is indeed widely used as dye, not just for ritual foods to be offered to the Gods, but also for textiles (Buddhist robes are traditionally dyed with Turmeric). Carbonate of soda helps to fix the dye, though it is not very permanent. Occasionally it is also used cosmetically as make-up at weddings and other festive events. The food industry employs it as a colorant for cheeses, sausage and confectionery.

Turmeric stands alone for its exceptionally high margin of safety during its over 6,000 years use as a culinary spice in curry and medicinal herb. Turmeric is used most especially to treat heart disease, arthritis, Alzheimer’s, cancer, depression and chronic age-related diseases caused by inflammation. The Chinese use both White Javanese (C. zedoaria) and Yellow Indian turmeric (C. longa) medicinally. They also differentiate between Yellow Turmeric Root and the Rhizomes. Both have similar but distinct properties.

Scattered on the floor or magic circle for protection.

Salt, water and turmeric can be sprinkled in an area to be purified.

Place the root at the front door for protection.

Burned as incense to purify and to impart a feeling of peace and sanctity.