|Botanical Name:||Curcuma Longa|
In India, turmeric is known for its antiseptic and healing properties. Turmeric is used to add fragrance, color and aroma to the dishes. The turmeric finger is the purest form of turmeric and is used in medicines, food and dyeing processes. Turmeric comes from the root of the Curcuma long plant and has a tough brown skin and a deep orange flesh. In medieval Europe, turmeric became known as Indian saffron, since it is widely used as an alternative to the far more expensive saffron spice. Turmeric, the bright yellow colored spice is a powerful medicine to treat a wide variety of conditions like flatulence, jaundice, menstrual difficulties, bloody urine, hemorrhage, toothache, bruises, chest pain and colic.
Turmeric is a necessary ingredient of curry powder. It is used extensively in Indian dishes, including lentil and meat dishes, and in Southeast Asian cooking. Turmeric is routinely added to mustard blends and relishes. It also is used in place of saffron to provide color and flavor. Turmeric is mildly aromatic and has scents of orange or ginger. It has a pungent, bitter flavor.
• India is world’s largest producer of turmeric (about 90% of world’s production).
• Andhra Pradesh, Tamil Nadu, Orissa, West Bengal, Karnataka, Kerala are the major turmeric producing states in India.
• Inherent properties of Indian turmeric make it the best in the world.
Turmeric (Curcuma longa), the bright yellow of the spice rainbow, is a powerful medicine that has extensively been used in the Chinese and Indian systems of medicine as an anti-inflammatory agent to treat a wide variety of conditions, including flatulence, jaundice, menstrual difficulties, bloody urine, hemorrhage, toothache, bruises, chest pain, and colic.