Turmeric

Category: Tags: ,

Turmeric  is a flowering plant.The plant is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast Asia that requires temperatures between 20 and 30 °C (68 and 86 °F) and a considerable amount of annual rainfall to thrive. Plants are gathered each year for their rhizomes, some for propagation in the following season and some for consumption. The rhizomes are used fresh or boiled in water and dried, after which they are ground into a deep orange-yellow powder commonly used as a coloring and flavoring agent in many Asian cuisines, especially for curries, as well as for dyeing, characteristics imparted by .the principal turmeric constituent, curcumin.Curcumin gives turmeric its yellow color, It also improves insulin resistance in diabetics.Turmeric powder has a warm, bitter, black pepper-like flavor and earthy, mustard-like aroma. This plant is one of the most powerful antioxidants and reduces inflammation in the body, repairs skin and improves cognition (memory). India is the largest producer of turmeric. Bangladesh, Pakistan, Sri Lanka, Taiwan, China, Myanmar and Indonesia are also the main Suppliers of Turmeric. Besides South East Asia, Turmeric is also grown in tropical regions of Africa, America, and Pacific Ocean Islands.

Scientific name

Curcuma longa

Ayurvedic name

Haldi, Haridra

Chinese name

Jiang huang

Plant type

Herb

Harvested parts

Rhizome

Main producer

India

Main use

Flavoring, Condiment, Cosmetic, Dye

Taste

Mildly bitter, Earthy

Scroll to Top
Scroll to Top