Gurkmeja

Gurkmeja is the Swedish name for turmeric, a spice and plant derived from the rhizome of Curcuma longa, a perennial herb in the ginger family (Zingiberaceae). Native to South Asia, turmeric is cultivated in tropical and subtropical regions and is widely grown in India, Bangladesh, Indonesia and parts of China and Africa. The harvested rhizomes are typically boiled, dried and ground to produce a vivid yellow-orange powder.

Turmeric is used primarily as a culinary spice, especially in South Asian, Middle Eastern and Southeast Asian cuisines, where it contributes color and a warm, bitter flavor to curries, rice, sauces and pickles. Beyond cooking, it serves as a natural dye for textiles and food (curcumin is registered as food additive E100) and appears in cosmetics and traditional crafts.

Chemical constituents include curcuminoids (notably curcumin) and essential oils; curcumin is responsible for much of turmeric’s characteristic color and has been the focus of research into antioxidant and anti-inflammatory properties. While laboratory and some clinical studies suggest potential biological effects, evidence for health benefits in humans is limited and context-dependent; formulations, dosages and bioavailability vary. Piperine from black pepper increases curcumin absorption.

Turmeric is propagated by dividing rhizomes, prefers warm humid climates and is usually harvested after several months’ growth. Topical or oral use can cause adverse effects in some people and may interact with medications; pregnant individuals and those on anticoagulants should consult healthcare providers before using concentrated supplements.