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Turmeric , the dried rhizome of a herbaceous perennial, is indigenous to Southeast Asia. The primary rhizomes, rounds in shape are called 'Bulbs , while the thin, long secondary rhizomes are called 'bulbs', while the tin, long secondary rhizomes are called 'fingers'. After harvest, the rhizomes are cleaned, boiled, dried and polished. Turmeric is closely related to ginger and is sometimes called Indian saffron due to its brilliant yellow colour.

The propagation of turmeric is by rhizomes

Botanical Name : Curcuma Longa
Family : Zingiberaceae
Parts Used : Rhizome
                    Flavour Characteristics

Turmeric is characterized with a fragrant, peppery aroma. It is slightly bitter in taste with a musky flavour.

                    Name in international Languages


: Curcuma
French : Curcuma
German : Kurkuma Gelbwurzel
Swedish : Gurkmeja
Arabic : Kurkum
Dutch : Geelwortel
Italian : Curcums
Portuguese : Acafrao-da-India
Russian : Zholty Imbir
Japanese : Ukon
Chinese : Yuchin

Turmeric has been used worldwide since very ancient times. Several unique properties of the Indian turmeric make it an ideal choice as a food flavour. It also finds use in the preparation of liquors, dyestuffs, medicines, cosmetics and toiletries. It is used as natural colourant. The curcumin present in turmeric imparts its distinctive yellow colour. In beauty care, Indian women have used turmeric paste since very ancient times. Today it finds use as an antiseptic and in antitanning. It prevents and cures pigmentation, making skin translucent and glowing. It cools and smoothes the skin. It is used to purify blood. It also helps in protecting the skin from water allergy.

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