Description:
Turmeric has a mild, earthy and woody flavour. It stimulates
protein digestion, and is an excellent blood purifier and
wormicidal. The use of turmeric as a colouring agent in food and
dates back as far as 600 B.C. In medieval Europe, turmeric was
known as Indian Saffron. It is one of the most important spices of
India.
India is the world’s leading producer of turmeric. The
well-known varieties are `Allepy finger’ (from Kerala), `Madras
Finger’ and `Erode turmeric’ (from Tamil Nadu).
Botanical name
Family name
Commercial part
Curcuma longa L.
Zingiberaceae
Rhizome or underground stem
Usage Turmeric is both
used as a colouring and flavouring agent in Indian cuisine.
Solutions of turmeric have long been used in the treatment of
wounds, eye infections and common cold. Appetite, Blood,
purification & intestinal helminthes. Turmeric is also used in
diabetes & laprosy. The Hindus in India
use turmeric to marinate fish before cooking.
