Curcuma (Turmeric)

lat. Curcuma longa

Group: Spices

Common name: Turmeric, haldi in Urdu  
Botanical name: Curcuma longa  
Genus: Curcuma  
Plant family: Zingiberaceae

Turmeric - best known to the world of food as a spice that gives food warm and distinct flavour with warm, herbaceous and earthy aroma, however, it tastes bitter and somewhat slightly hot peppery. The word turmeric is thought to be derived from the French word, terre-merite, meaning merit of the earth. It is the plant's rhizomes, also known as rootstalk which can be defined as a horizontal stem of a plant from which a variety of plants can grow. It is a herbacious perennial plant, looks similar to ginger roots, however, turmeric tends to form long fingers rather than knobby clumps. Both turmeric and ginger come from the same plant family.

Turmeric comes from the plant specie Curcuma Longa which is one of the most common and the most cultivated species of the Plant family Zingiberaceae. The genus Curcuma consisits of about 70 species of which some are of economic importance and some are used commercially. The name Curcuma is probably derived from the Persain word Kurkum. The exact origin of turmeric is unknown though, but it is said to be native to Southeast Asia and has been cultivated in India from ancient times and until today India is the largest producer of turmeric. Its cultivation also occurs in Indonesia, Ceylon, East indies and parts of China.

Some of the species of the genus Curcuma which are of economic as well as commercial importance.

Curcuma amada  
Curcuma angustifolia  
Curcuma aromatica  
Curcuma caesia

The turmeric root thrives in warm or tropical climates, the roots are planted in drained, warm soil during late spring and are harvested about 8 to 10 months after they are planted. The plant reaches to a height of 60 to 90 cm, produces nonviable seeds and has tufted leaves. The leaves and stems will become dry once they are ready to be harvested. The fisrt step begins by removing leaves.

Talking of chemical constituents of curcuma longa, curcumin is responsible of the bright yellow colour and also contains some powerful antioxidants and anti-inflammatory compounds. Steam distillation of fresh rhizomes yields an essential oil called turmerol. The oil contains the turmerones that are responsible for the aroma, flavour and preversative quality of turmeric.

About using turmeric, it is most often used by drying the plant's rhizomes and grinding them into a powder. The powder is usually used in moderation as it has a pungent slightly bitter taste. To beat colds and to purify blood, a couple pinches of turmeric are added in warm milk for consumption, it also improves complexion.

It is often thought that turmeric is a colouring agent and used in foods just as saffron and annatto, however, its main use is to give food aroma and flavour, though colour is something that food attains by its use.

1/4 tea spoon turmeric powder 1 cup milk and for those cannot drink milk due to lactose intolerance, take water in that case  1 tea spoon honey or sugar    Add turmeric powder, honey/sugar to milk/water and heat it for 1 minute. This is done for a week and whenever you feel the need to purify your circulatory system. In case of high blood pressure and expecting mothers, it is highly recommended to consult your physician first before its use.

Author: Naheed Shoukat Ali (naheed)
Fragrantica Writer