Indian Spices
Turmeric (/ˈtɜːrmərɪk, ˈtjuː-/) or Curcuma longa (/ˈkɜːrkjʊmə ˈlɒŋɡə/), is a flowering plant in the ginger family Zingiberaceae. It 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 high 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 the dyeing characteristics imparted by the principal turmeric constituent, curcumin.
Description
Turmeric powder has a warm, bitter, black pepper-like flavor and earthy, mustard-like aroma.
Curcumin, a bright yellow chemical produced by the turmeric plant, is approved as a food additive by the World Health Organization, European Parliament, and United States Food and Drug Administration.
History
The greatest diversity of Curcuma species by number alone is in India, at around 40 to 45 species. Thailand has a comparable 30 to 40 species. Other countries in tropical Asia also have numerous wild species of Curcuma. Recent studies have also shown that the taxonomy of C. longa is problematic, with only the specimens from South India being identifiable as C. longa. The phylogeny, relationships, intraspecific and interspecific variation, and even identity of other species and cultivars in other parts of the world still need to be established and validated. Various species currently utilized and sold as “turmeric” in other parts of Asia have been shown to belong to several physically similar taxa, with overlapping local names.
Specification
| Product Name | Turmeric |
| Origin | Indian sub-continent (Tamil Nadu & Meghalaya) |
| Family | Zingiberaceae |
| Binomial name | Curcuma longa |
Feature and Characteristic
Color | Orange yellow |
Taste and Smell | Bitter taste with mildly aromatic orange/ginger smell |
Nutritional Information per 100 g (Approx)
| Principle | Nutrient Value | Percent of RDA |
| Energy | 354 Kcal | 17.0% |
| Carbohydrates | 64.9 g | 50.0% |
| Protein | 7.83 g | 14.0% |
| Total Fat | 9.88 g | 33.0% |
| Cholesterol | 0 mg | 0.0% |
| Dietary Fibre | 21 g | 52.5% |
| Folates | 39 µg | 10.0% |
| Niacin | 5.140 mg | 32.0% |
| Pyridoxine | 1.80 mg | 138.0% |
| Riboflavin | 0.233 mg | 18.0% |
| Vitamin A | 0 IU | 0.0% |
| Vitamin C | 25.9 mg | 43.0% |
| Vitamin E | 3.10 mg | 21.0% |
| Vitamin K | 13.4 µg | 11.0% |
| Sodium | 38 mg | 2.5% |
| Potassium | 2525 mg | 54.0% |
| Calcium | 183 mg | 18.0% |
| Copper | 603 µg | 67.0% |
| Iron | 41.42 mg | 517.0% |
| Magnesium | 193 mg | 48.0% |
| Manganese | 7.83 mg | 340.0% |
| Phosphorus | 268 mg | 38.0% |
| Zinc | 4.35 mg | 39.5% |
Use and Benifits
Turmeric is a spice known to have multiple uses and health benefits. Let’s take a look at some of the common ones –
Uses :
- Culinary - Turmeric in the powdered form is used as a spice in a number of various dishes across the planet.
- Culinary Dye - The golden yellow colour of turmeric is used as a dye.
- Culinary Indicator - It is used as a chemical indicator to test for acidity and alkalinity.
- Culinary Medicinal - As a plant with medicinal values, Curcuma has plenty of use in home remedies and ayurvedic treatment.
TURMERIC USES & BENEFITS :
- Anti-inflammatory medicine Anti-inflammatory medicine.
- Anti-inflammatory medicine Pain reliever.
- Anti-inflammatory medicine Antioxidant.
- Anti-inflammatory medicine Cancer treatment.
- Anti-inflammatory medicine Digestion.