Turmeric

Turmeric is the herb of the year 2026 according to the International Herb Society. It is a tropical plant native to India and Southeast Asia with thousands of years of traditional cultivation. Turmeric is  best known as a pungent and bright yellow spice in Indian cuisine and the main ingredient in curry powders. It’s closely related to ginger, and has a similar strong taste. Turmeric is also widely used as a food-dye.

Turmeric plants reach about 1 meter in height and bear long simple leaves, which emerge from the branching rhizomes that lie just below the soil surface and are pale yellow to golden orange.

Aside from its power as a seasoning, there is growing evidence of the health benefits from this herb. Turmeric contains an active compound called curcumin. It is high in anti-oxidants, has antiseptic and antibacterial properties making it useful for cleaning and treating wounds. It’s anti-inflammatory properties allow it to treat arthritis and psoriasis and it may even have anti-cancer properties.

Curcumin, turmeric's active ingredient can also lower cholesterol by working in tandem with the liver to remove harmful cholesterol from the body. New studies show that it is helpful in treating diabetes.

You can find whole turmeric (looks a little like knobbly ginger) in speciality or ethnic food shops and use it in cooking or in juices.  But the dried ground version is also excellent. Sprinkle it liberally into your cooked dishes of curry or sauteed vegetables.

How to make turmeric tea

To make an anti-inflammatory tea simmer a teaspoon of it in a mug of hot water for 10 minutes, stirring in a teaspoon of coconut oil at the end if you have it to hand. You can sweeten the tea with honey or stevia drops if you find the taste too pungent to start with.