Botanical Name: Curcuma longa
- English: Turmeric
- Sanskrit: Rajani, Nisa, Nisi, Ratri, Ksanada, Dosa
- Also, known as: Khamin, Halad, Haladi, Haldar, Haldhar, Haldi, Haldu, Halud, Haku Halu, Hardi, Haridra, Huang Chiang, Hsanwen, Hurid, Arishina, Acafrao, Arqussofar, Asabi-E-Safr, Avea, Cago Rerega, Chiang-Huang, Common Tumeric, Curcum, Curcuma, Rajani, Rame, Renga, Rhizome De Curcuma, Saffran Vert, Safran, Safran Des Indes, Skyer-Rtsa, Dilau, Dilaw, Gelbwurzel, Gezo, Goeratji, Indian Saffron, Jianghuang, Kaha, Kakoenji, Kalo Haledo, Khamin Chan, Khaminchan, Kilunga Kuku, Kitambwe, Kiko Eea, Koening, Kurcum, Kurkum, Kurkumawurzelstock, Ledar, Ladhir, Luyang Dilaw, Mandano, Manjano, Manjal, Nghe, Nisha, Oendre, Pasupu, Tumeric, Tumeric Root, Tumeric Rhizome, Turmeric, Ukon, Koenit, Koenjet, Kondin, Kooneit, Kunyit, Ul Gum, Wong Keong, Wong Keung, Yellow Root, Yii-Chin, Zardchob, Zardchubeh, Keltajuuri, Curcuma, Safran Des Indes, Terre-Mérite, Souchet Des Indes, Holdi, Kitrinoriza, Kourkoumi, Kourkoumas, Túrmerik, Kunyit, Kunir, Tamerikku, Ladar, Romiet, Lomiet, Lamiet, Khamin, Khimin, Khi Min Khun, Kunyit Basah, Gurkemeie, Marmarii, Azafrán Arabe, Uqdah Safra, Eqar Kurkma, Toormerik, Turmerig, Halodhi, Horidra, Zouty Imbir, Sa Nwin, Sanae, Nanwin, Yu Chin, Yu Jin, Wohng Geung, Geung Wohng, Wat Gam, Huang Jiang, Jiang Huang, Yu Jin, Yu Jin Xiang Gen, Indijski Safran, Kurkuma, Indicky Safrán, Zluty Koren, Zluty Zázvor, Gurkemeje, Bsar, Geelwortel, Kurkuma, Tarmeriek, Koenjit, Koenir, Kurkumo, Harilik Kurkuma, Kurkum, Pikk Kollajuur, Lohnav Kollajuur, Arisina, Shynrai, Kang-Hwang, Keolkuma, Kolkuma, Sim-Hwang, Teomerik, Tomerik, Tumerik, Ulgum, Ulgumun, Yaingang, Machu, Kurkuma, Ostryz Długi, Szafran Indyjski; Klacze Kurkumy, Açafrao Da India, Açafrao Da Terra, Imbir Zhyoltyj, Imbir Zheltyj, Koren Kurkumy, Kurkuma, Kha Min Chan, Khamin Luang, Kha Min, Gaser, Sga Ser, Yung Pa, and Zard Chub
Habitat: Across India
Harvested: Wild or cultivated
Parts Used: Rhizome
Turmeric, a spice that has long been recognized for its medicinal properties, has received interest from both the medical - scientific world and from culinary enthusiasts, as it is the major source of the polyphenol curcumin. Curcumin is being recognized and used worldwide in many different forms for multiple potential health benefits. The rhizome, the portion of the plant used medicinally as a yellow powder which is used as a flavor in many cuisines and as a medicine to treat many diseases. The active constituents of turmeric are the flavonoid curcumin and various volatile oils, including tumerone, atlantone, and zingiberone.
Curcuma longa, is a rhizomatous herbaceous perennial plant with oblong, pointed leaves and funnel-shaped yellow flowers, grows up to 1-1.5 m high with a short stem. Main rhizome is stout, fleshy and nearly ovoid about 3 cm in diameter and 4 cm long. Large lanceolate leaves are uniformly green, up to 50cm long and 7–25cm wide; apex acute and caudate with tapering base. Pale yellow flowers about 5cm long. Turmeric is closely related to ginger. As with ginger, it is the rhizome, or root, of the plant that is most frequently used as a culinary spice and as herbal medicine.
It has been a beloved spice in India for thousands of years, frequently found in Indian cuisine and in Ayurvedic medicine. Dried Curcuma longa is the source of turmeric, the ingredient that gives curry powder its characteristic yellow color. The powder is also used as natural food preservative, preserves the freshness of the food through its antioxidant mechanism and add unique flavor and fragrance to the food.
In India, turmeric - containing curcumin - has been used in curries; in Japan, it is served in tea; in Thailand, it is used in cosmetics; in China, it is used as a colorant; in Korea, it is served in drinks; in Malaysia, it is used as an antiseptic; in Pakistan, it is used as an anti-inflammatory agent; and in the United States, it is used in mustard sauce, cheese, butter, and chips, as a preservative and a coloring agent, in addition to capsules and powder forms. Curcumin is available in several forms including capsules, tablets, ointments, energy drinks, soaps, and cosmetics. India currently grows most of the world’s turmeric.
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!
- You can sweeten your herbal decoctions with a bit of honey, natural fruit juice, stevia leaves powder and or licorice root powder.
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.