Botanical Name: Curcuma zedoaria

Common Name:

English: Zedoary, Zerumbet, Japanese turmeric, White turmeric
Ayurvedic: Karchuura, Draavida, Palaashi, Kachura, Gandhmuulaka, Shati.
Unani: Zarambaad, Zarambad
Siddha: Kichhilikkizhangu
Also, known as: Katuri, Sali, Ekangi, Sari, Kachura, Kachuro, Shatakachuro, Kacura, Kachora, Kachalam, Kachora, Kachoramu, Gandha Sunthi, Gandamatsi, Karchura, Kachur, Kichili, Kizhangu, Kitchiliki Zhangu, Padam Kizhangu, Kachoramu, Kichili Gadda, Zarambad, Sati, Sutha, Narkachur, Ban Haldi, Zerumbat, Jadwar, Ngoh seuht, Wat gam, Bijeli isiot, Sekvar, Zedoár, Kurkumovník zedoárový, Zedoárie, Zedoárové koření, Maagwortel, Zedoarwortel, Zédoaire, Rhizome de Zédoaire, Zitwer, Fehér kurkuma, Zedoária-gyökér, Citvor, Kunir putih, Temu putih, Zedoaria, Gajutsu, Kachora, Achul, Pongchul, Kajyuchu, Keokyumeo jedo, Kokyumo jedo, Kachuram, Kacchuram, Kachur, Halu bun, Kedar, Zedoari, Zedoár, Cedoaria, Zittverrot, Khamin hua khuen, Khamin khun, Khamin oi, Khamin khao, Cedvar, Kurkuma zedoarskaya, Jadwar

Origin: North-Eastern India

Harvested: Cultivated

Parts Used: Rhizome

General Information:

Curcuma zedoaria, is an herbaceous and rhizomatous perennial plant that belongs to the Zingiberaceae family, composed of an upright pseudo stem, a corm and underground cylindrical branches or rhizomes and fleshy roots. The plant bears green leaves with brownish purple veins and grows up to a height of 40-60 cm. Some roots develop terminal storage structures. The axillary buds of the corm and apical buds of the third order rhizomes emerge above the ground as inflorescences. This basal flower spike, which grows about 20-25 cm tall, appears just before the foliage. On the node closest to the flower spike, a vegetative shoot always develops. No additional floral buds sprout but more vegetative shoots develop. New branches start to develop on corms of recently formed aerial shoots. The rhizome has a pale sulphur yellow to bright yellow colour on the inside and turns brownish on turning old. The rhizomes of this plant possess an agreeable camphoraceous smell and warm, bitterish, spicy taste.

The dry root powdered and mixed with the powdered wood of the Cceesalpinia Sappan makes the red powder called abir by the Indians, and phag by the Bengalis. It is copiously thrown about by the natives during the festival of Holi. It has a strong bitter taste. In India fresh roots are used directly in dishes and pickles. The powder is used as a thickener in many dishes. The rhizomes, which are large and fleshy, are cut into small pieces and dried and are used for commercial purposes. In Thailand, the young rhizomes are often eaten as a very aromatic vegetable, and it might be used in the preparation of curry pastes.

How to use:

Powdered Herb:

There are different ways to use powdered herb.

Food Preparation: You can add powdered herb to any super food herbal smoothie, sauces, spreads and even cookies. Also for children, you can mix powdered herb with honey or glycerin to make paste. The thicker the paste, the more potent and herbal in taste. The sweet taste of honey and glycerin will help medicine go down. This method is also known as "Electuaries".

Capsules: Encapsulating your own powdered herb at home, gives you assurance that the contents of the capsules are pure herb and no filler or any other products. These capsules can be taken with liquid.

Poultice: Poultice can be made with an herbal powder and liquid (mostly water) to form a paste which is then applied to the skin. This method is very helpful for skin conditions.

Herbal shot: Powdered herb can be mixed with water, fruit juice or other liquid to make herbal shot.

Zedoary Root Powder