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Spice : Turmeric

(Botanical Name : Curcuma longa)

Classification

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

Culinary Uses

Medicinal Uses

Other Uses

Other Names





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