Turmeric

Turmeric

Family : Zingiberaceae
Biological Name : Curcuma longa
Other Names : Curcuma, Turmeric, Haldi, Haridra, Gauri
Parts Used : Rhizome, Tubers

Introduction : Turmeric is the dried root of curcuma longa. It is a very important herb in Indian Ayurvedic medicine. A symbol of prosperity, Turmeric has been used for centuries in the Indian traditional system of medicine, as a spice and a natural food colour. Turmeric is also seen as an excellent natural antibiotic.

Plant Description : A native of India and Indonesia, Turmeric is a perennial plant with a pulpy, orange, tuberous roots that grow to about 2 feet in length. The aerial parts, which reach 3 feet, include large, lily-like leaves, a thick, squat, central flower spike and funnel-shaped yellow flowers.

History : The use of turmeric dates back nearly 4000 years, to the Vedic culture in India, when turmeric was the principal spice and also of religious significance. Turmeric is also sometimes called 'Indian saffron' because of its brilliant yellow color and Indian turmeric is considered the best in the world.

Chemical Constituents : The primary chemical constituents of Turmeric Root include curcumin (yellow pigment) essential oil (artumerone, zingberene, borneol), valepotriates, alkaloids, and protein.

Turmeric root is very similar in appearance to gingerroot, except that, once peeled, is bright yellow in color. Turmeric is more commonly found and used in powdered form and is often used in place of saffron, more for it's color than flavor which is warm and peppery. Turmeric is most often used in curries, but is also used in chutneys, rice and vegetable dishes.