The Many Healing Benefits of Turmeric In Milk

As an Indian child growing up in an Indian family you can’t escape the age-old turmeric remedies. When you fall down and scrape or cut your knee “let’s put some haldi on that to stop the bleeding’ or if you have a sore throat or a niggly cough “have some haldi in milk that will clear it up” 

Turmeric, for those of you who haven’t come across it yet is an Indian spice that is used in cooking and because of its anti-inflammatory and anti-oxidant properties is also used in Ayurvedic medicine.

Turmeric can be applied to small cuts and wounds to aid blood clotting and stem the flow of blood. It is also known for its many healing properties and can soothe sore throats when added to milk and reduce swelling.

When I sprained my ankle recently ‘haldi and milk’ was the first thing I was told to drink.

Simple Turmeric and Milk Recipe:

1. Bring a cup of milk to the boil
2. Add a teaspoon of turmeric powder and stir into the milk.
3. You can add honey to sweeten the taste.

If like me you like a lot of Indian spice you can always add cardamom, cinnamon sticks and cloves to the milk when you boil it.

There is a lot of conflicting advice on how much turmeric you should be eating. Some reports say if you use turmeric in your food on a daily basis you’re getting your weekly-recommended amount but if you don’t, up to three teaspoons a week is said to be adequate. If in doubt and if you’re taking any prescribed medication I would always advise checking with a doctor or healthcare professional first.