Description

Turmeric (Curcuma longa) is native to Asia and India. The tuberous rhizomes or underground stems of turmeric are used from antiquity as condiments, a dye and as an aromatic stimulant in several medicines. Turmeric is a very important spice in India, which produces nearly the whole world's crop and uses 80% of it. Presently, it is cultivated in China, Taiwan, Indonesia, Sri Lanka, Australia, Africa, Peru and the West Indies. 

Turmeric usage dates back nearly 4000 years, to the Vedic culture in India, when turmeric was the principal spice and also of religious significance. It is much revered by Hindus and associated with fertility. In today's India, turmeric is still added to nearly every dish, be it meat or vegetables. Turmeric has been used in Indian systems of medicine for a long time.

It is listed in an Assyrian herbal dating from about 600 BC and is also mentioned by Dioscorides. In Malaysia, a paste of turmeric is spread on the mother’s abdomen and on the umbilical cord after childbirth, not only to warn off evil spirits, but also for its medicinal value. Both the East and the West have held its medicinal properties in high regard. Rhizomes are the used plant part. Fresh turmeric leaves are used in some regions of Indonesia as a flavouring. In fresh state, the rootstock has a aromatic and spicy fragrance, which by drying gives way to a more medicinal aroma. On storing, the smell rather quickly changes to earthy and unpleasant. Similarly, the colour of ground turmeric tends to fade if the spice is stored too long. It is called ‘Indian saffron’ because of its orange – yellow colour. In some languages, the names of turmeric just mean "yellow root"; English turmeric derives from the (now obsolete) French terre-mérite (Latin terra merita, "meritorious earth"), probably because ground turmeric resembles mineral pigments (ocher). The genus name Curcuma is of the same origin, being a Latinization of Arabic kurkum meaning saffron.

Culinary use

Turmeric is a very unique and versatile natural plant product combining the properties of (a) a spice or flavourant, (b) a colourant of brilliant yellow dye, (3) a cosmetic and (4) a drug. It is mainly a spice that the colouring properties are usually more important than its flavour attributes. Turmeric is the major ingredient in curries and curry powders, contributing flavour as well as the characteristic yellow colour. It is also used in chutneys and pickles. In South East Asia, the fresh spice is much preferred to the dried. In Thailand, the fresh rhizome is grated and added to curry dishes; it is also part of the yellow curry paste. Yellow rice (nasi kuning) is popular on the Eastern islands of Indonesia; it derives its colour from fresh or dried turmeric. In Bali, where alone in Indonesia hinduism has survived, a tasty nasi kuning is prepared from rice, turmeric, coconut milk and aromatic leaves. It is considered a "cultic dish" and sacrificed to the Gods. Moreover, Indonesian cooks frequently add dried turmeric to their stews and curries. Western cuisine does not use turmeric directly, but it forms part of several spice mixtures and sauces; it is also used in the food industry as an edible colouring in mustards, butter, cheese and liqueurs. Turmeric is used for dyeing wool and cotton fabrics. It is also employed as a colouring material in pharmacy, confectionery, food industries and also in paints and varnishes.