Turmeric: An Ancient Spice Offering Hope For Fibroid Relief
Alicia Armeli

Commonly used in traditional Asian and Indian cuisine, turmeric (Curcuma longa) has been a staple in kitchens all over the globe. And though it’s most known for the earthy, warm flavor it gives to curry or the deep-marigold color it adds to your plate, turmeric is more than just a spice.

Cultivated from the roots of the turmeric plant, it’s believed curcumin, the same component giving turmeric its vibrant color, may also be responsible for its therapeutic potential—and could be a promising option in tumor therapy and thus, uterine fibroid relief.1

Curcumin: Suppressing Tumor Growth

Tumors form when intricate cell cycles are disrupted and abnormal cells divide and grow. This is true whether the abnormal cells originate in the liver, for example, or the uterus. Uterine fibroids are the most common tumor of the female reproductive system, and although their exact cause is unknown, novel discoveries are being made in hopes of understanding the mechanism behind their growth. The more we understand, the more doors we open for effective treatment options.

A study published in Gynecological Endocrinology showed that curcumin suppressed fibroid cell reproduction by interacting with Peroxisome Proliferator-Activated Receptor-Gamma (PPARg).1 PPARg is a type of protein found in cells that’s activated by binding to other molecules.2 In laboratory trials, the authors of the study found curcumin activated PPARg by binding to it.1  Although this area of research is in its infancy and is limited to in vitro trials, it shows promise in the field of natural alternatives for treating uterine fibroids.

Turmeric In the Kitchen

Feeding your body nutrient-rich foods is a safe and proactive way to treat and prevent disease—especially when there’s research to support it.

Turmeric Chickpeas - Photo by Alicia Armeli

Spicy Mumbai Chickpea Crisps

Turmeric, curry, ginger, and garlic flavor this fiber-packed vibrant snack. Perfect for a quick nibble or to entertain company, this recipe will satisfy your crunchy cravings—Mumbai style.

Prep Time: 5 minutes

Cook Time: 1 hour


2  15-oz cans of chickpeas, drained and rinsed (If you cook your own beans, this equals 3 cups.)

2 tablespoons extra virgin olive oil

1/2 teaspoon ground ginger

1/2 teaspoon granulated garlic

1/2 teaspoon onion powder

1/2 teaspoon curry powder

1/4 teaspoon ground turmeric

1/4 teaspoon ground cayenne pepper

1/4 teaspoon ground coriander

Pinch of ground cinnamon

1 tablespoon virgin coconut oil, melted

1 teaspoon sea salt

Optional: fresh cilantro, minced (for garnish)


Preheat the oven to 350˚F. For even baking, make sure the oven wrack is positioned in the center.

Spread the chickpeas on a clean kitchen linen. Gently dry the chickpeas and transfer them to a large bowl.

In a small bowl, whisk together the olive oil, ground ginger, garlic granules, onion powder, turmeric, curry, cayenne pepper, coriander, and cinnamon.

Drizzle the spice and oil mixture over the chickpeas and thoroughly coat (hands work best!).

Spread the chickpeas evenly on a cookie sheet. Bake for 1 hour, gently shaking the chickpeas every 15-20 minutes to avoid sticking.

When chickpeas have been baking for 30 minutes, remove them from the oven and drizzle with coconut oil. Toss to coat. Bake for the remaining 30 minutes or until done.

Chickpeas will be crunchy and a gorgeous golden brown. Allow to cool for 30 minutes before enjoying. Sprinkle with sea salt and garnish with fresh cilantro. Bon appétit!

Kitchen Tip: Chickpeas will be crunchier if you allow them to cool completely.

Nutrition Facts (per 1/4 cup serving): 197 calories, 23g carbohydrates, 9g fat, 7g protein, 318mg sodium, 4g sugar

ABOUT THE AUTHOR  Alicia Armeli is a freelance writer and editor, registered dietitian nutritionist, and certified holistic life coach. She has master’s degrees in English education and nutrition. Through her writing, she empowers readers to live optimally by building awareness surrounding issues that impact health and well-being. She is a paid consultant of Merit Medical.


  1. Tsuiji, K., Takeda, T., Li, B., et al. (2011). Inhibitory effect of curcumin on uterine leiomyoma cell proliferation. Gynecol Endocrinol, Jul;27(7):512-517.
  2. (n.d.). UniProtKB – P37231(PPARG_HUMAN). Retrieved from https://www.uniprot.org/uniprot/P37231