Zedoary Root Whole

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:   

Decoctions are suitable for roots, barks, large seeds & berries, and other dense material. The simple way to make decoction is, in a saucepan, add 1 tablespoon of dried herbs to 1 cup of water. Bring the water to boil, reduce heat and simmer for 30-60 minutes. Strain and squeeze out as much as liquid as possible and enjoy!

Tips:

• You can sweeten your herbal decoctions with bit of honey, natural fruit juice, stevia leaves powder and or licorice root powder.

Precautions: 

You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.

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This information has NOT been evaluated by Health Canada.

This information is not intended to diagnose, treat, cure, or prevent any disease.