Home :: About Us :: Contact US

Spice Description

Turmeric is perennial plant which is added to cuisines in small amount for its medicinal properties.

It is herbaceous plant from the ginger family. It is commonly used in south Asian and Middle Eastern countries

History

Turmeric is a native to tropical south Asia and in medieval Europe it is known as Indian Saffron, since it is widely used as an alternative to the far more expensive saffron.

It has a distinctly earthly, bitter, slightly peppery and hot flavor and mustardy smell.

Erode a city in south Indian state of Tamil Nadu is the world's largest producer of turmeric in Asia. Sangli, a city in Indian state of Maharashtra is the second largest producer of turmeric and an important centre.

Plant Description

It is a rhizome or underground stem like ginger. The whole turmeric is tuberous rhizome with a rough segmented skin.

It grows to about 60-100cm and has long stemmed has bright green lily like leaves which surrounds conical cluster of pale yellow flowers.

The main rhizome measures 2.5-7cm in length with a diameter of 2.5cm with small tuber branches off

Cultivation

Turmeric thrives in the tropics and sub-tropics where it requires hot moist climate and fairly light soil.

It is propagated through division of the rhizome.

It is primarily cultivated in Bengal, china, Taiwan, Sri Lanka, java, Peru.

Parts Used

Grounded rhizomes are used

Preparation & Storage

Turmeric is mainly used in grounded form and with time it loses its flavor though the colour remains same, so buy in moderation.

It should be stored in tight containers and out of sunlight.

Chemical constituents

Moisture, protein, fat, carbohydrates, calcium, iron, phosphorus, sodium, potassium, Vitamin A, Vitamin B1, Vitamin B2, Vitamin C and niacin.

Culinary Uses

• The leaves are cooked and eaten as greens and the roots are said to be sweet succulent and delicious when boiled like potatoes.
• Flowers are a sweet addition to salads or as a garnish and young seedpods are steamed.

Culinary Uses

• Turmeric is widely used in Malaysian cuisines and non-south Asian recipes.
• It is sometimes used as colouring agent and to impart mustard like flavor and yellow colour.
• It is used in canned beverages, baked products, dairy products like ice creams, yogurt, yellow cakes, orange juice, biscuits, popcorn, sweets, cereals, sauces and gelatins etc.
• In India turmeric is widely added to all the preparations to give colour and flavor. It comes in powered form or big chunks which we need to grind and then it is used.

Medicinal Uses

• In ayurveda turmeric is a natural medicine which is used for many ailments such as burns, cuts, wound, acne and pimples etc.
• It is also used as an anti-bacterial agent. In some countries like Okinawa and Japan turmeric is used for tea which is considered as dietary supplement which helps stomach problems and other ailments.
• In some countries it is used as an anti-inflammatory agent and remedy for gastrointestinal discomfort associated with irritable bowel syndrome and other digestive disorders.
• Indians use turmeric for various skin ailments and various skin creams make use of turmeric as main ingredient.

Other Uses

• Turmeric is also used in various cosmetics such as sunscreen and other skin ointments.
• Turmeric is used as dye for clothes in some countries.
• Turmeric is used in many rituals and weddings in India.

Other Names

• Indian Saffron, Turmeric, Yellow Ginger
• French: curcuma, saffron des Indes
• German: Gelbwurz
• Italian; curcuma
• Spanish: curcuma
• Arabic: kharkoum Burmese:fa nwin
• Chinese: wong geung fun
• Indian: haldee, haldi, huldee, huldie
• Indonesian: kunjit, kunyit
• Malay: kunjit
• Sinhalese: kaha
• Tamil: munjal Thai: kamin

---

Copyright © 2006-2009, Spices and Medicinal Herbs