Curcuma longa
L.
Turmeric
(c) Manojk, some rights reserved (CC BY-SA)
(c) Kai Yan, Joseph Wong, some rights reserved (CC BY-NC-SA)
(c) Ji-Elle, some rights reserved (CC BY-SA)
What to Eat
Edible parts: Rhizome, Root, Leaves as condiment, Herb, Spice, Flowers
Turmeric is one of the key ingredients in many Asian dishes, imparting a mustard-like, earthy aroma and pungent, slightly bitter flavor to foods. It is used mostly in savory dishes, but also is used in some sweet dishes, such as the Lebanese cake sfouf. In India, turmeric leaf is used to prepare special sweet dishes, patoleo, by layering rice flour and coconut-jaggery mixture on the leaf, then closing and steaming it in a special utensil (chondrõ). Most turmeric is used in the form of rhizome powder to impart a golden yellow color. It is used in many products such as canned beverages, baked products, dairy products, ice cream, yogurt, yellow cakes, orange juice, biscuits, popcorn, cereals and sauces. It is a principal ingredient in curry powders. Although typically used in its dried, powdered form, turmeric also is used fresh, like ginger. Turmeric is used widely as a spice in South Asian and Middle Eastern cooking. Various Iranian khoresh recipes begin with onions caramelized in oil and turmeric. The Moroccan spice mix ras el hanout typically includes turmeric. In South Africa, turmeric is used to give boiled white rice a golden color, known as geelrys (yellow rice) traditionally served with bobotie. In Vietnamese cuisine, turmeric powder is used to color and enhance the flavors of certain dishes, such as bánh xèo, bánh khọt, and mì Quảng. The staple Cambodian curry paste, kroeung, used in many dishes, including fish amok, typically contains fresh turmeric. In Indonesia, turmeric leaves are used for Minang or Padang curry base of Sumatra, such as rendang, sate padang, and many other varieties. In the Philippines, turmeric is used in the preparation and cooking of kuning, satti, and some variants of adobo. In Thailand, fresh turmeric rhizomes are used widely in many dishes, in particular in the southern Thai cuisine, such as yellow curry and turmeric soup. Turmeric is used in a hot drink called "turmeric latte" or "golden milk" that is made with milk, frequently coconut milk. The turmeric milk drink known as haldī dūdh (haldī [हलदी] means turmeric in Hindi) is a traditional Indian recipe. Sold in the US and UK, the drink known as "golden milk" uses nondairy milk and sweetener, and sometimes black pepper after the traditional recipe (which may also use ghee). Turmeric can also be used in various other drinks such as turmeric juices and teas. Turmeric is approved for use as a food color, assigned the code E100. The oleoresin is used for oil-containing products. In combination with annatto (E160b), turmeric has been used to color numerous food products. Turmeric is used to give a yellow color to some prepared mustards, canned chicken broths, and other foods—often as a much cheaper replacement for saffron.
Known Hazards
Where to Find It
It is a tropical plant. It is widespread in coastal areas up to 1000 m altitude in the Philippines. It needs a hot moist climate and a well drained soil. The soil needs to be loose for good rhizomes. Plants can grow in the shade but the yield is lower. Plants are drought and frost tender. It needs a temperature above 13°C. It suits hardiness zones 10-11. In Sichuan and Yunnan.
Africa, Andamans, Andes, Asia, Australia, Bangladesh, Belize, Bhutan, Bougainville, Brazil, Cambodia, Caribbean, Central America, China, Chuuk, Colombia, Congo DR, Cook Islands, Costa Rica, Côte d'Ivoire, Cuba, East Africa, East Timor, Easter Island, Ethiopia, Fiji, FSM, Gambia, Guam, Guinea-Bissau, Hawaii, Himalayas, India, Indochina, Indonesia, Ivory Coast, Jamaica, Japan, Kiribati, Laos, Madagascar, Malawi, Malaysia, Maldives, Marianas, Marquesas, Mauritius, Micronesia, Mozambique, Myanmar, Nepal, New Caledonia, Niue, Northeastern India, Pacific, Pakistan, Palau, Papua New Guinea, PNG, Peru, Philippines, Pohnpei, Reunion, Rotuma, Samoa, Sao Tome and Principe, SE Asia, Sierra Leone, Sikkim, Slovenia, South America, Sri Lanka, St Lucia, Taiwan, Thailand, Tibet, Timor-Leste, Tonga, Uganda, USA, Vanuatu, Vietnam, Wallis & Futuna, West Africa, West Indies, West Timor, Yap, Zambia,
How to Identify
A herb in the ginger family which continues growing from year to year. For harvesting it is grown as an annual crop. It grows up to 1 m high and spreads to 50 cm across. The stem is erect. Under the ground it has bright orange fattened stem or rhizome. These have a sweet smell. The main fattened part is about 5-8 cm long by 1-5 cm across. It has thinner branches off it. These are thickened with secondary tubers. The leaves are in a cluster and have leaf stalks that clasp the stem. The leaves are sword shaped and have long leaf stalks. Leaves are long, flat and bright green. The flowers are dull yellow. They occur in clusters of 3-5. Normally the cultivated turmeric is a sterile triploid plant which does not bear fruit.
Nutrition Score: 65/100
| Part | Moisture | kJ | kcal | Protein | Vit A | Vit C | Iron | Zinc |
|---|---|---|---|---|---|---|---|---|
| Rhizome dried | 11.4 | 1481 | 353 | 7.8 | 0 | 25.9 | 41.4 | 4.4 |
| Roots fresh | 88.2 | 192 | 46 | 1.2 | — | — | 2.3 | — |
How to Grow
Plants are normally grown from pieces of the rhizome. Pieces with one or two buds are used. Larger side tubers are best. They are planted 6-8 cm deep. The distance between plants needs to be 30-40 cm. They can also be grown from seed where these occur. The roots are harvested as the leaves start to die back.
Propagation: Seed - best sown as soon as it is ripe. Germinates best at temperatures around 20°c. Division of the rhizome when the plant is dormant.
Medicinal Uses
Turmeric powder is about 60–70% carbohydrates, 6–13% water, 6–8% protein, 5–10% fat, 3–7% dietary minerals, 3–7% essential oils, 2–7% dietary fiber, and 1–6% curcuminoids. The golden yellow color of turmeric is due to curcumin. Phytochemical components of turmeric include diarylheptanoids, a class including numerous curcuminoids, such as curcumin, demethoxycurcumin, and bisdemethoxycurcumin. Curcumin constitutes an average of 3.14% by weight of assayed commercial samples of turmeric powder; curry powder contains much less (an average of 0.29%). Some 34 essential oils are present in turmeric, among which turmerone, germacrone, atlantone, and zingiberene are major constituents.
Other Uses
The root is a source of yellow and orange dyes for silk and wool. Most notably, it is used for colouring the robes of Buddhist monks. Turmeric is recognized in the dyeing industry as one of the 'direct colours', capable of dyeing cotton without a mordant. However, as the pigment is extremely sensitive to light, it easily discolours, and when applied to cotton, wool or silk it is usually used in a weak solution of acetic acid or alum. Alkali in the dye bath can be used to impart a reddish hue. The rhizomes are also used in as a cosmetic for the body and face. The dye can be used as an indicator of acids and alkalis. The cured and dried rhizomes produce an aromatic yellow-orange powder that is used for the preparation of solvent-extracted oleoresin. The root has insecticidal, fungicidal and nematicidal properties which make it a potential biocide.
Production
Leaves appear above ground in about 4 weeks. The crop is harvested in about 9-10 months when the lower leaves turn yellow. When the roots are harvested they are put in boiling water for an hour. This assists drying and avoids sprouting. They are then dried in the sun. The outer layer is removed by rubbing.
Other Information
It is a commercially cultivated vegetable. An important spice in rice eating cultures.
Notes
As Linnaeus used the wrong plant and Koenig used the right one it is recommended that Valeton's name be used. There are about 50 Curcuma species. They are mostly in SE Asia. It possibly has anti-cancer properties.
Names & Synonyms
Afan, Ago, Aieng, Ang, Angai, Angorik, Ano, Arishina, Ath-kaha, Avea, Besar, Bola dimputu, Cago, Dilao, Dilaw, Eka, Ena, Geelwortel, Gingisy, Guchol, Gumnei, Halada, Haldee, Haldi, Hardi, Haridra, Holdi, Indian saffron, Jiang huang, Kaha, Kalabaga, Kamin, Kar-jio, Kari, Kaya haldi, Kesol, Khamin, Khamin chan, Khamin kaeng, Kharkoum, Kingondi, Kinur, Kisinioang, Koneng, Kuchin, Kulalo, Kunik, Kunir, Kunir bentis, Kunjit, Kunyit, Kurkum, Lea, Luyang dilaw, Mango, Manjal, Manjano, Manjanu, Mbilichira, Munjal, Nanwin, Ng-kiew, Nghe, Nieshe, Oang, Oangitik, Ochol, Ong, Pangao, Pasupu, Raga, Rea, Renet, Renga, Rerega, Romiet, Rormeat, Sa nwin, Shrynai, Silik di, Talea, Tamotamo, Temu glenyeh, Temu kuning, Temu kunyit, Terea, Tius, Tumeric, Ukon, Wanghuolong, Wong geung fun, Wong-keong, Wong kueng, Yangoshigm Yu-chin, Yung-ba, Yuquilla, Zholty Imbir
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