Turmeric is among the highly-prized medicinals in the materia medica of Āyurveda. Today, it has also found fame in the Western supplement industry and its accompanying detox regimens. The Western appropriation of turmeric comes with revisions: the “active” medicinal ingredient, curcumin, is isolated into its own supplement. This methodology is typical of Western scientific endeavors which value objectivity and chemical constituents over natural forms. It is hubris that leads us to think we can improve upon nature. Upon closer examination, we will discover that nature is always a few steps ahead of us, if only we can humble ourselves and learn from natural world around us.
Āyurveda and other traditional herbal systems unequivocally advocate for whole-plant medicine. This does not mean every part of every plant is used—there are many cases when only the fruit, flower, root, or bark of a plant is utilized. However, traditional herbal medicine never seeks to chemically isolate compounds. The danger of such clever extractions is that it disregards the larger energetic context of the plant, its synergistic effect, and the natural checks and balances existing within it. When whole turmeric is used in the West, it is in capsule form, a delivery method that Āyurveda considers contraindicated for turmeric in particular.
Āyurveda regards turmeric as a “kitchen herb”. because it is commonly found in the kitchen of Indian households. Kitchen herbs are meant to be used in food and are a key aspect of how food becomes medicine. Vaidya Mishra always emphasized the fat-soluble nature of turmeric. This means turmeric should be powdered and sautéed in warm ghee. Ghee acts as a yogavahi, a catalyst for enhancing the absorption of turmeric into the body. Turmeric can also be consumed as a medicinal ghee which is especially good for the prevention and treatment of cognitive disorders.
Black pepper has also been shown to enhance absorption of turmeric in the body. However, in Āyurveda, we are not only considered with absorption but with the overall energetics of the herb so as not to aggravate any of the doshas. Black pepper is another commonly used kitchen herb in Āyurveda. It is one of the three ingredients in the classical formula, trikātu, prescribed for low agni due to excess kapha. This means the black pepper / turmeric combination is most suitable for kapha-predominant constitutions, moderately suitable for vāta, and contraindicated for pitta.
Turmeric is a heating medicine that paradoxically has anti-inflammatory actions. Āyurveda calls the paradoxical effect of an herb its prabhāva—which Vaidya defined as the unique vibrational effect of a medicine. Turmeric is classified as having sour and bitter tastes. Āyurveda further describes the actions of turmeric as veeryam (increases virility), ruksham (rough), varnyam (colorful), prameham (supports urinary flow), pandu (treats jaundice), rakta-dosham (purifies blood), krimi (anti-parasitic), vranam (treats ulcers), and pinasam (treats cold and catarrh).1
Turmeric is especially valued for its role in the treatment of kapha conditions, vāta conditions, and as a blood purifier. In Western terms, turmeric is valuable for arthritis, dementia, and other cognitive disorders. Turmeric can aggravate pitta with its heating action, but in proper application, can also balance the pitta in the eyes and skin (alocaka pitta and bhrajaka pitta). This is due to the mildly irritating effect of turmeric upon the Liver, an action through which it coaxes the elimination of acidic toxins (amavisha). This detoxifying effect is desirable but still requires careful management. Improper use of turmeric can trigger skin rashes and other so-called “healing crises” that are, in fact, side-effects.
Āyurveda adopts a strategic and sensitive approach to detoxification. Undigested food is considered the first toxin (ama). Undigested food is a form of stagnation. As it sits, it naturally ferments and heats as it decomposes. This results in the next stage of toxicity known as amavisha in which the acidic toxins are absorbed by the Liver for detoxification. Here, we can also appreciate the role of undigested emotions and the resulting reactivity. Toxicity is always multi-dimensional and much of what we experience as physical symptoms have a subtler origin.
If turmeric is taken in a capsule form, then it is more likely to irritate the Liver and create unwanted side-effects. In pitta-predominant constitutions, crude turmeric can cause epigastric discomfort, heartburn, reflux, and itchy skin rashes. Āyurveda recommends turmeric juice for the treatment of parasites. In this case, the addition of black pepper will enhance efficacy.
A summary of how to use turmeric properly:
Turmeric should be cooked into food with ghee in a dose of 1/8 tsp - 1tsp, depending on season and constitution.
Pitta-predominant constitutions should maintain a conservative dose of 1/4tsp year-round, possibly lowering the dose to 1/8 tsp in the Summer and Autumn.
Vāta-predominant constitutions can use turmeric more liberally at a dose of 1/2 tsp, but should reduce the dosage to 1/4tsp in the Summer (when the rough qualities of vāta are at risk of being aggravated).
Kapha-predominant constitutions can enjoy turmeric the most at a dose of 1 tsp year-round, with no seasonal caveats.
Turmeric juice should be used to treat parasites.
Avoid turmeric capsules and curcumin isolates.
Nadkarni, K.M. Indian Materia Medica, Popular Prakashan, Bombay, 1976, pp. 416–417.