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