Medicinal Herbs- Turmeric and Epazote

Turmeric:

Turmeric is a root that looks somewhat similar to ginger. It is bright orange, commonly used in Indian cuisine, and is typically found in powdered form. Traditionally turmeric is used for skin disorders (psoriasis and eczema) as well as wound healing, poor digestion, and to enhance liver function. You can make a paste out of turmeric and put it on an infected wound to help heal as well.

Turmeric is known to have strong anti-inflammatory properties. This magical root can even reduce pain and inflammation while increasing mobility in people with osteoarthritis. In one study, an extract of turmeric taken 500mg four times a day was comparable to ibuprofen for osteoarthritis pain (Kuptniratsaikul 2009). There is also benefit for rheumatoid arthritis pain.

Turmeric is an anti-inflammatory for the digestive tract and helps with motility of the intestinal tract. In another study, abdominal pain reduced by 22% in people with irritable bowel syndrome (Bundy 2004). It has also been useful in ulcerative colitis, Crohn’s disease, and protects against gastric ulcers. In addition to enhancing motility, turmeric can help relieve gas and nausea. 

How to use it?

• You can make a tea out of it from the dry powder by using ½ tsp. in 8 oz. of hot water and steep for 45 minutes then take 4 oz. of it four times a day. This preparation uses the root medicinally. Steeping the tea for 45 minutes helps you achieve the correct concentration and taking 4 oz. 4 times daily is a helpful dose. You can also take curcumin capsules.

***Fun fact- in India the fresh turmeric root is boiled for 45-60 minutes the sun-dried.

• Cooking with turmeric:
  • You can add the powder to your rice or couscous while cooking and it will turn the grain yellowish/orange
  • You can make golden milk by simmering turmeric, milk, ginger, cinnamon, and honey together
  • You can add it to a soup while you are cooking. Other spices that work well with turmeric are coriander, cumin, paprika, and pepper.

***Tip- you want to add turmeric in the beginning of the cooking process to reduce the pungent flavor, it can take a little bit of time for the turmeric to completely cook!

• Ways to increase absorption of turmeric:
  • combine it with black pepper or/and ginger
  • cook turmeric with milk or a non-dairy milk or ghee, so some type of fat also helps aid in the absorption of turmeric!

References

Bundy, R., Walker, A. F., Middleton, R. W., and Booth, J. Turmeric extract may improve irritable bowel syndrome symptomology in otherwise healthy adults: a pilot study. J Altern.Complement Med. 2004;10(6):1015-1018.

Kuptniratsaikul V, Thanakhumtorn S, Chinswangwatanakul P, et al. Efficacy and safety of Curcuma domestica extracts in patients with knee osteoarthritis. J Altern Complement Med 2009;15:891-7

Epazote

Epazote is an herb that is native to Mexico, South America, and Central America. It is used medicinally as well as in food. It has a very pungent taste and smell. The taste somewhat similar to anise, oregano, and fennel. The name epazote comes from the Natuatl people who are native to central Mexico. Epazote means “skunk sweat” because it is a strongly scented herb.

There are not many scientific studies on the herbal medicine, however one study found that essential oil of this plant is helpful in reducing parasitic load in mice. While interesting, this does not give up a definitive answer. On the other hand, this herb has been used traditionally for a long time so many of its benefits has been noted through generations. Do not use large doses of this herb for a long period of time, there have been some adverse effects noted. Larger doses typically come from large amounts of a supplement or oil of the herb.

Traditionally the oil of this herb is used as an anti-parasitic. The Mayans used this plant to remove intestinal worms. It is also used traditionally in women for amenorrhea or dysmenorrhea. If it is sprayed on plants, it is a natural insect repellant, so can be utilized in organic farming. It also is traditionally used when cooking beans to reduce the gassiness you may experience. Other ways to reduce gassiness includes adding kombu seaweed, cumin seeds, baking soda, and bay leaves. However, you also need to soak them overnight prior to cooking them (or use a pressure cooker) and cook them thoroughly. Epazote can be used as a flavoring agent in soups, quesadillas, tamales, and enchiladas as well.

Cooking with Epazote:

• Beans- 2.5 cups of black or pinto beans, 8 cups of water or more if needed, 2 springs of epazote, 1 small onion, 4 cloves of garlic, and salt to taste after cooked
• Add to quesadilla on corn tortilla with cheese and sliced tomato
• Cut into small ribbons and add to sauteed raw tomato, onion, garlic, paprika, and salt as a sauce to go with stuffed peppers or rice.

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