First of all, remember that the Turmeric root, just like its cousins in the Ginger family, is not one active ingredient, as many nutritional supplements supplies might have you believe, but a cornucopia of many complex organic compounds that no doubt work singularly, together and in combination with other elements in your diet. The compound that gets the most attention in medical studies is Curcumin. It is a member of the curcuminoids group of chemicals and generally the root contains 2%-6% of these chemicals depending on the variety, time of year and growth location. In addition Turmeric has many volatile oils, sugars, proteins and resins. Turmeric shares several compounds with its cousin Ginger.
Even a brief research on Turmeric will turn up suggested beneficial uses including ... analgesic, antibacterial, anti-inflammatory, anti-tumor, anti-allergic, antioxidant, antiseptic, antispasmodic, appetizer, astringent, cardiovascular, carminative, cholagogue, digestive, diuretic, stimulant....
Is it possible that it can have all these positive impact? Well perhaps, but in many cases the effects are small, cumulative and part of an overall process of diet and wellness. Many formal medical studies are in early stages. Many long-term uses in traditional medicine going back 5000 years extensively use Turmeric as a key spice both for flavor, color and wellness.
Back to the original question - might Turmeric work on allergies? One of the most researched and longest known uses of Turmeric is as a potent anti-inflammatory, many researchers believe this also extends into analgesic properties. In our experience Turmeric, especially when used as a hot tea and in combination with Ginger, releases many compounds that have a positive impact on clearing your sinus and providing a much needed feeling of well being to the allergy sufferer.
The thing to remember is that these spices are not single "medicines." Our products are minimally processed, as natural as possible. We go to great lengths to grow and source the best ingredients, to raw food dehydrate and process in a way to retain the maximum possible freshness and benefits.