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The world of spices
Curcuma, a bright yellow spice obtained by the crushing of dried rhizome from the Curcuma longa plant, is a hardy tropical plant belonging to the ginger family. Curcuma is a sacred spice in India, where it always has had an important place in social, culinary and medicinal traditions.
Curcuma is an essential component in traditional Indian medicine called ayurvedic medicine (ayur: life and vedic: knowledge). In this medicine, curcuma is regarded a purifying food and is used to treat a variety of physical disorder such as digestive disorders, fever, infections, arthritis, dysentery as well as hepatic jaundice and other problems.
Curcuma is mainly constituted of curcumin, 
which has various pharmacological properties including antithrombotic, hypocgolesterolemic and antioxydant properties (way stronger than vitamin E); curcumin also possesses a very strong anti-cancer potential. Laboratory studies (molecular laboratory of medicine of the Sainte-Justine Hospital of Montreal and the University of Quebec in Montreal) showed that curcumin would be useful in the prevention and the treatment of several types of cancer (stomach, intestine, colon, skin, and liver), on different levels.
Curcumin blocks the growth of an impressive number of cells coming from human tumours, effects which seem connected to the blocking of certain processes necessary to the survival of cancerous cells, and makes them unable to escape death by apoptosis. Curcumin would also prevent the formation of new blood vessels by angiogenesis, depriving at the same time tumours from their source of energy. Curcumin can increase the effects of chemotherapy in the case of a brain cancer.
In bulk
Although the bio-disponibility of curcumin is relatively weak, it can greatly increase with the presence of freshly grounded black pepper.
A daily addition of a curcuma teaspoon in soups, vinaigrettes, as well as pasta meals is a simple way of enjoying curcuma sufficiently to prevent the development of cancer.
*** Text drawn from the book Les aliments contre le cancer, prevention et traitement du cancer par l’alimentation by Richard Béliveau and Denis Gingras of the Éditions du trécarré.
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