The Daily Mail’s Emma Gritt explains the value of turmeric, also known as “the Golden Spice,” writing:

Turmeric was traditionally used to combat a plethora of health gripes relating to bone and joint health, digestive issues and skin problems.

Fast forward to 2025, and it still is.

The ‘Golden Spice’ remains highly regarded in both Eastern and Western schools of medicine, with scientific studies proving that its active ingredient, curcumin, really does benefit our health.

The compound gives turmeric its vibrant orange hue (anyone who has struggled to wash out a curry stain will understand why it’s been used to dye fabrics for centuries), and is what makes it so good for us.

Curcumin is anti-inflammatory and is rich in antioxidants—molecules which latch on to the damage-causing rogue oxygen cells in our body known as free radicals which have been linked to scores of diseases from dementia to premature ageing.

‘Turmeric has been frequently used in medicine across different cultures due to its anti-inflammatory properties, and its ability to stimulate the stomach to produce higher levels of gastric acid to support digestion,’ Ed Tooley, Nutritionist at The Turmeric Co. tells the Daily Mail.

‘A big myth I often see in the nutrition space, especially with turmeric, is that the active ingredient curcumin is all that we need.

‘But the turmeric root possesses more beneficial properties than just curcumin.

‘For example, it also contains some essential oils (turmerones) that possess several beneficial properties such as reducing inflammation and oxidative stress, as well as protecting our nerve cells.’

Read more here.