| Name in International
languages |
| Spanish |
Curcuma |
| French |
Curcuma |
| German |
Kurkuma
Gelbwurzel |
| Swedish |
Gurkmeja |
| Arabic |
Kurkum |
| Dutch |
Geelwortel |
| Italian |
Curcuma |
| Portuguese |
Acafrao-da-India |
| Russian |
Zholty Imbir |
| Japanese |
Ukon |
| Chinese |
Yu.Chin |
| Hindi |
Haldi |
|
|
| DESCRIPTION |
| Turmeric has a mild,
earthy and woody flavour. It stimulates
protein digestion, and is an excellent
blood purifier. 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. |
| |
| 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 |
| The Hindus in India use turmeric
to marinate fish before cooking. 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. |
| |
|
|
