Traditional uses of turmeric
Turmeric has been part of Indian food traditions, Ayurveda and traditional medicine for more than 2,000 years. That heritage is the botanical foundation for the modern curcuminoid research behind Turmimax® BIO.
A botanical woven through daily life
Recognised in Ayurveda for centuries as a warming, colouring and digestive botanical, often included in daily wellness preparations.
Applied historically for joint discomfort, respiratory support, skin care and general vitality across South and Southeast Asia.
A defining spice of Indian curries, spice blends and beverages such as haldi doodh (golden milk).
Used as a natural yellow colourant in food and textiles and as a ceremonial ingredient at Indian weddings and festivals.
Golden colour, distinctive character
In the kitchen, turmeric powder from the dried rhizome is used across curries, rice preparations, pickles, lentil dishes and spice blends. Its warm colour and characteristic aroma make it one of the most recognisable spices in South Asian cuisine. Turmeric milk - haldi doodh - is a familiar comfort beverage that pairs turmeric with warm dairy or plant-based alternatives.
Why we studied turmeric clinically
Turmeric's long history of traditional use provided a strong rationale for scientific investigation. Modern research has focused on curcumin and related curcuminoids, examining their behaviour in inflammatory pathways, oxidative processes and joint tissues. Turmimax® BIO was developed to overcome one of the main limitations of applying that heritage in modern nutraceuticals - the poor water dispersibility and low bioavailability of conventional curcumin - through a patented, water-dispersible upto 95% curcuminoid composition.