Most of us know turmeric (Curcuma longa) as the vibrant orange powder, by now, we have all heard about the many benefits of this root. And many of us use turmeric root powder in our cooking, particularly if we have an affinity for preparing Indian-inspired dishes. Similar to the root-like component of its cousin ginger, turmeric has been a staple of Indian food traditions for millennia and has a long history of healing use (over 4000 years) in Ayurvedic, Traditional Chinese, and Siddhic medicinal traditions.
Turmeric’s role in Hindu devotional and sacred ceremonies is alluded to by one of its Sanskrit names: Kanchani, the “Golden Goddess,” perhaps so called because its beautiful golden hue generously bestows healing to a wide range of ailments.
Today, I am going to share an even more healing version of this Golden Goddess as lately I have seen in many of my clients the need for rejuvenation! It has been a long, cold, dark winter up here in the northern hemisphere.