WHITE TURMERIC: ONE PLANT, MULTIPLE BENEFITS

Rhizomes of white turmeric

Scientifically known as Curcuma zedoaria, white turmeric is a rhizomatous perennial herb from ginger family (Zingiberaceae). Although it is native to Eastern Himalaya, it is widely cultivated in India, China, Indonesia and other Asian and European countries due to its medicinal value. It was introduced to Europe by the Arabs around the sixth century.

NAMES IN DIFFERENT LANGUAGES

English: White turmeric, Zedoary, Indian arrowroot, round zedoary; Hindi: Kachoor, Kachura; Sanskrit: Kalpaka, Krachura, Shati, Vedhamukhya; Urdu: Jadwar khatta, Kachoor; Bengali: Sutha, Suthi, Sati; Malayalam: Adavikachholam, Koova; Marathi: Kachura; Tamil: Kastori-manjal, Kichili, Kizhangu, Poolankilangu; Telgu: Kachoeramu, Kachoram, Kichili-gaddalu; Burmese: Thanu-wen; Chinese: E’shu, E’zhu, Yu jin

 

Plants growing in District Hamirpur (H.P.)

PLANT MORPHOLOGY

White turmeric is a perennial rhizomatous (having rhizomes) herb growing to a height of 120 cm. Many fibrous adventitious roots arise from the rhizomes (underground stem). Rhizome is highly branched, white, or pale in colour, cylindrical and aromatic. Many leaves arise from the rhizomes. The leaves are distichous (arranged alternately in two rows) and long-petioled. They are divided into leaf sheath, petiole and lamina or leaf blade. The leaf sheaths form pseudostems (false stem). The lamina of each leaf is oblong to elliptic and about 60-115 cm in length and 25-45 cm in breadth. Lamina has a prominent midrib. The inflorescence, a spike, arises directly from the rhizome before the emergence or along with emergence of leaves. It measures about 10-18 cm in length. The flowers are pale-yellow, covered by pinkish bracts, bisexual and zygomorphic. Three sepals are white, fused and with unequal calyx teeth. Three petals are bright-yellow and fused to form a corolla tube up to 3 cm long. Out of six stamens, only the median stamen of the inner circle is fertile (5 are converted into staminodes). Carpels are three and fused.

 A freshly uprooted single clump of rhizome

CHEMICAL CONSTITUENTS

The tuberous rhizomes of white turmeric are fleshy, aromatic, white or pale-coloured and bitter and camphoraceous in taste. It contains a considerable number of phytochemicals and the major components isolated from the rhizomes include curzerenone (zedoarone), curdione, curzeone, aerugidiol, epicurcumol, curzerene, pyrocurcuzerenone, curcumin, curcumenol, isocurcuminol, curcumenone, zedoaronediol, furanodienone, isofuranodienone, furanodiene, zederone, comosone II, zerumin A, isoprocurcumenol, curcumanolide A, curcuzedoalide, calcaratarin A, 13-hydroxygermacrone, curcolone, zerumbone epoxide, germacrone, etc.

MEDICINAL USES

White turmeric or Kachoor was extensively used in the traditional healthcare system in India and other Asian countries during medieval times. It is still used for the treatment of sore throat, colds, fever, and indigestion in rural India, especially in the hills. Numerous phytochemicals present in the rhizomes are responsible for their medicinal properties. Some of the medicinal uses are discussed below:

 

Sliced rhizomes for shade drying

1. Cures Sore Throat: The pieces of rhizome can be kept in the mouth for quick relief from throat irritation.

2. For Respiratory Problems: Rhizomes can the boiled and used as a tea for the cure of respiratory diseases such as colds, asthma, and cough.

3. Helps with Digestion: It is widely used to treat indigestion, colic, spasms, loss of appetite, removal of worms, and flatulence.

4. Relieves Inflammation: It has a strong anti-inflammatory activity through inhibition of TNF- α) and NO synthesis. It is also considered to be useful in ulcerative colitis.

5. For Fever: It is considered to be useful in fever.

A farmer from Sirmaur (H.P.) selling kachoor in Shimla

6. Antimicrobial Activity: The rhizome extract has shown potent anti-bacterial and anti-fungal activity against Escherichia coli, Staphylococcus aureus, Cornyebacterium spp., Candida sp., Aspergillus sp., etc.

7. Analgesic Property: Curcumenol and dihydrocurdione present in its rhizome have painkiller activity like aspirin.

8. Anti-Allergic Activity: Curcuminoids present in the rhizome exhibit anti-allergic activity by inhibiting the activity of inflammatory proteins and by preventing release of chemicals that initiate allergic reactions.

9. Anti-Tumour and Anti-Cancer Properties: Some studies on cancer cell lines (breast, ovarian and lung) have shown that curcuminoids, curcumin, demethoxycurcumin and bisdemethoxycurcumin present in white turmeric have anti-tumour and anti-cancer activity.

10. Antioxidant Activity: Essential oils present in the rhizome have free radicals scavenging properties.

Sliced and dried rhizomes for use 

11. Management of Blood Sugar: It is believed that taking 2-3 grams of dried rhizome is useful in maintaining healthy blood sugar levels.

12. Liver Protectant: Phytochemicals such as furanodiene, germacrone, curdione, curcumenol, aerugidiol, zedoarondiol, curcumenone and curcumin are reported to be hepatoprotective.

13. Decreases Alcohol-Induced Drunkenness: Curcumenone increases liver alcohol dehydrogenase activity and decreases the elevation of blood alcohol level.

14. Cholesterol Lowering Property: Clinical studies in Pakistan has shown that consumption of tea prepared by boiling 1.5 g powdered rhizome in 200 ml water for two months lowered the body weight, BMI, LDL, triglycerides, and increased the HDL in moderately hypercholesterolemic patients.

TOXICITY: Not reported in any study.

 

Freshly harvested crop

CULTIVATION

White turmeric is cultivated throughout India. It thrives best in well-drained sandy or clay loam soils with enough organic matter. The land is well prepared during May and brought to a fine tilth by giving three-four ploughings. Well-decomposed farmyard manure or compost can be added during the ploughings or as a basal dressing by spreading over the beds. Planting is done by forming ridges and furrows. The whole or split mother and finger rhizomes are used as planting material. They are planted at a distance of 30-40 cm (about 1.31 ft) from each other either during the pre-monsoons or at the onset of monsoons. The crop becomes ready for harvesting in November when the leaves turn light brown in colour and finally dry. The rhizomatous clumps are carefully lifted with a spade during harvesting. The harvested rhizomes are collected and cleared of all the extraneous matter.

SPICES: DOCTORS IN OUR KITCHENS

Spices are aromatic substances of a plant origin, obtained from dried plant parts such as fruits, seeds, flowers, roots, bark, or other plant parts. They are primarily used for flavoring, coloring, or preserving foods and are characterized by a strong aroma and sweet or bitter characteristic flavour. Common examples of spices include allspice, black pepper, capsicum pepper, cassia, cinnamon, cloves, ginger, mace, nutmeg, saffron, turmeric, vanilla, etc. There is a general notion that spices come from tropical or sub-tropical plants. According to Simpson & Conner-Ogorzaly (1986), the term spice is a loosely applied term for an assortment of dried bark, roots, seeds, fruits, and flower parts, used for their scents and flavours. Two related terms- condiments and culinary herbs are also in common use. A condiment is a spice, sauce, spice mixture, or any other preparation that is added to the food after cooking to impart a particular flavour or to enhance it. Culinary herbs, on the other hand, are obtained from the leaves or other parts (fresh or dried) of herbaceous plants and have a strong aroma and flavour. They are used either in fresh or in dried form. Examples of common herbs are basil, bay leaves, coriander, dill, marjoram, oregano, parsley, rosemary, sage, mint, thyme, etc. Most of the time, the terms spices, condiments, and culinary herbs are used interchangeably by the general populace. Moreover, there is no clear-cut distinction between these terms. However, some writers consider these terms as distinctive. Some authors, such as Levetin & McMahon (2003) and Kochhar (2016), have tried to distinguish the spices, condiments, and herbs based on their tropical (spices) or temperate origin (herbs). Simpson & Conner-Ogorzaly (1986) do not distinguish them based on their places of origin. Some exceptions to the definition, that herbs are obtained from leaves, are coriander, cumin, caraway, dill, saffron, etc. Some of the definitions of spices, condiments, and herbs are given below:

1. Food and Agricultural Organization (2005): Spices are vegetable products such as leaves, flowers, seeds, and roots that are rich in essential oils and aromatic principles and are used for flavouring, seasoning, and imparting aroma in foods. Condiments include seasonings such as meat tenderizers, onion salt, garlic salt, Oriental seasoning mix, etc.
2. Levetin & McMahon (2003): Spices are aromatic fruits, flowers, bark, or other plant parts of tropical origin. While the herbs are aromatic leaves or sometimes seeds, from plants of temperate origin. 
3. Kochhar (2016): Spices are aromatic vegetable products of tropical origin that are used in a pulverized state, primarily for seasoning or garnishing foods and beverages. It included hard and hardened plant parts. Condiments are spices or other flavourings having a sharp taste and are usually added to food after cooking. Herbs are defined as aromatic vegetable products that come from temperate plants.
4. Cambridge Dictionary (2018): Spice is a substance made from a plant, used to give a special flavour to food. Herb is a type of plant whose leaves are used in cooking to give flavour to particular dishes or in making medicine. A condiment is a substance, such as salt, that is added to food to improve its taste.
5. Oxford Dictionary (2018): Spice is an aromatic or pungent vegetable substance used to flavour food. Heb is any plant with leaves, seeds, or flowers used for flavouring, food, medicine or perfume. A condiment is a substance such as salt, mustard, or pickle that is used to add flavour to food.

After going through these definitions and various other discussions, it becomes somewhat clear that the vegetable products which are added during the cooking are known as spices and the others which are added after cooking before serving to enhance aroma and flavour are known as condiments. A definition given by Farrel (1985), that “a condiment shall be a prepared food compound, containing one or more spices or spice extractives, which when added to a food after it has been served, enhances the flavor of food”, appears more convincing. Black pepper is a most common condiment in India, while mustard is more common in the Western world. Spices and condiments are mostly used as whole or in broken or in ground form. However, as far as the difference between spices and herbs is concerned, it will not be advisable to differentiate them entirely based on the place of their origin. Although most of the culinary herbs are herbaceous in nature and confined mostly to temperate regions, some exceptions (such as sweet basil) also exist. On the other hand, most of the spices are obtained from perennial trees, shrubs, vines, or rhizomatous plants of tropical regions, still, there are some exceptions (coriander, cumin, and anise fruits) where dry and hard fruits of temperate plants are used for flavouring foods while cooking.

          Spices were once valued exclusively for their aroma and flavour. They were used as incense, for preserving mummies or as medicine. Later, they entered our kitchens due to their many health benefits along with their aroma and flavour. There are evidences of the use of spices in the ancient time in India, China, Greece, and Rome. Although the spices were reported to occur in 6000 BC, the spice trade started in South Asia and the Middle East in about 2000 BC, mainly for cinnamon and pepper. India, known as ‘the land of spices’, contributes more than 63% of the world's spice production (2,413,284 tonnes). Kerala is known as ‘the spice bowl of the world’. Major spice-producing countries in the world are: India (1,523,000 tonnes), Turkey (247,665 tonnes), Bangladesh(171,287 tonnes), China (110,192 tonnes),  Pakistan (72,557 tonnes),  Iran,    Nepal,  Colombia,  Ethiopia, and Sri Lanka

 

Classification of Spices on the Basis of Parts Used

1. Dried Fruits or Seeds: Ajowan, allspice, aniseed, black pepper, capsicum/chili, caraway, coriander, cardamom (both), celery, cumin, dill, fennel, kokam, mustard, nutmeg,   paprika, long pepper, star anise, tamarind, tejpatta
2. Arils: Mace
3. Barks: Cinnamon, cassia, 
4. Dried flower buds: Cloves
5. Stigmas: Saffron
6. Rhizomes:  Turmeric, ginger, galanga, sweet flag
7. Resins: Asafoetida
8. Leaves: Allspice, celery, coriander,  cumin, curry leaf, dill, fennel, hyssop, mustard, nutmeg,   paprika, long pepper, lovage, marjoram, mint, oregano, parsley, rosemary, sage, savory, tejpatta, thyme

 

Spices, besides being known for their unique aroma and flavour, are full of medicinal properties. The medicinal principles present in spices are essential oils, terpenes, alkaloids, phenolics, flavonoids, and wide array of other biomolecules. The medicinal properties of some of the spices are listed below:

Medicinal Properties of Spices

1. Ajowan (Trachyspermum ammi; Family- Apiaceae): Digestive, antispasmodic, stimulant, carminative,   expectorant.

2. Allspice (Pimenta dioica; Family- Myrtaceae): Stimulant, digestive, carminative, anodyne against rheumatism, neuralgia

3. Aniseed (Pimpinella anisum; Family- Apiaceae): Expectorant, stimulating, carminative, diuretic, diaphoretic, in asthma

4.  Bay leaves (Laurus nobilis; Family- Lauraceae): Stimulant in sprains, narcotic

5. Capsicum/Chilli (Capsicum annuum; Family- Solanaceae): Digestive, thermogenic, carminative, stimulant, cardiotonic, antipyretic, serdorific, rubefacient

6. Caraway (Carum carvi; Family- Apiaceae): Stomachic, carminative, anthelmintic, lactagogue

7. Cardamom small (Elettaria cardamomum; Family- Zingiberaceae): Stimulant, tonic, diuretic, carminative, digestive, expectorant, cardiotonic

8. Cardamom large (Amomum subulatum; Family- Zingiberaceae): Hypnotic, appetizer, astringent, tonic for heart and liver

9. Cassia (Cinnamomum cassia; Family- Lauraceae): Astringent, stimulant, carminative, germicidal, for checking nausea and vomiting

10. Celery (Apium graveolens; Family- Apiaceae): Stimulant, tonic, diuretic, carminative, emmenagogue, anti-inflammatory

11. Cinnamon (Cinnamomum verum; Family-   Lauraceae): Astringent, diuretic, carminative, aphrodisiac, deodorant, expectorant, febrifuge, stomachic

12. Clove (Syzygium aromaticum; Family- Myrtaceae): Refrigerant, ophthalmic, digestive, carminative, stomachic, stimulant, antispasmodic, antibacterial, expectorant, rubefacient, aphrodisiac, appetizer

13. Coriander (Coriandrum sativum; Family- Apiaceae): Carminative, diuretic, tonic, stimulant, stomachic, refrigerant, aphrodisiac, analgesic, anti-inflammatory

14. Cumin (Cuminum cyminum; Family- Apiaceae): Carminative, digestive, antispasmodic, stimulant, diuretic, antibacterial, galactagogue

16. Curry leaf (Murraya koenigii; Family-  Rutaceae): Astringent, anthelmintic, febrifuge, stomachic, appetizing, carminative, constipating, anti-inflammatory, antiseptic, useful in diarrhea and ulcers

17. Dill (Anethum graveolens; Family- Apiaceae): Carminative, stomachic, antipyretic

18. Fennel (Foeniculum vulgare; Family-  Apiaceae): Stimulant, carminative, stomachic, emmenagogue, refrigerant, cardiac stimulant, antiemetic, aphrodisiac, anthelmintic

19. Fenugreek (Trigonella foenum-graecum; Family- Fabaceae ): Carminative, tonic, aphrodisiac, emollient,  antibacterial, used in vomiting, fever & anorexia

20. Garlic (Allium sativum; Family- Alliaceae): Anticholestrol, antifungal, tonic, rubefacient, stimulant, thermogenic, aphrodisiac, useful in cough and asthma

21. Ginger (Zingiber officinale; Family- Zingiberaceae ): Digestive, carminative, emollient, appetizer, stomachic, rubefacient, anodyne, expectorant, anthelmintic,  stimulant

22. Greater galangal (Alpinia galanga; Family- Zingiberaceae): Carminative, expectorant, digestive, vulnerary, febrifuge, stimulant, depurative, used in skin diseases, rheumatism, asthma, wounds, fever, and haemorrhoids

23. Horseradish (Armoracia rusticana; Family- Brassicaceae): Thermogenic, appetizing, digestive, stomachic, laxative, anti-inflammatory, anodyne, refreshing, antibacterial

24. Hyssop (Hyssopus officinalis; Family-  Lamiaceae): Stimulant, carminative, pectoral, used in nervous disorders, toothache, pulmonary & uterine troubles

25. Juniper berry (Juniperus communis; Family- Cupressaceae ): Carminative, stimulant, diuretic, useful in dropsy, leucorrhoea & urinogenital disorders

26. Kokam (Garcinia indica; Family- Clusiaceae): Cooling, anthelmintic, cardiotonic, astringent, emollient, useful in piles, dysentery, bilious affections

27. Mace (Myristica fragrans; Family- Myristicaceae): Cooling, febrifuge, expectorant

28. Marjoram (Marjorana hortensis; Family- Lamiaceae): Carminative, expectorant, tonic, astringent

29. Mint (Mentha spicata and M. piperita; Family- Lamiaceae ): Stimulant, stomachic, carminative, antiseptic, digestive, antispasmodic, contraceptive, useful in  vomiting

30. Mustard (Brassica juncea; Family- Brassicaceae): Thermogenic, anodyne, anti-inflammatory, carminative, digestive, anthelmintic, tonic, emetic, useful in  dyspepsia, flatulence and skin diseases

31. Nutmeg (Myristica fragrans; Family- Myristicaceae): Astringent, thermogenic, aphrodisiac, anti-inflammatory, anodyne, digestive, expectorant, anticonvulsant, antiseptic

32.  Oregano (Origanum vulgare; Family-  Lamiaceae):  Stimulant, carminative, stomachic, diuretic, diaphoretic, emmenagogue

33. Parsley (Petroselinum crispum; Family- Apiaceae): Stimulant, diuretic, carminative, emmenagogue, antipyretic, anti-inflammatory, emetic, aphrodisiac,  refrigerant

34. Pepper black (Piper nigrum; Family- Piperaceae): Anthelmintic, carminative, alterant, antiperiodic, diuretic, digestive, emmenagogue, rubefacient, stimulant, stomachic, useful in fever, asthma, cough, dyspepsia, flatulence and arthritis

35. Pepper long (Piper longum; Family-  Piperaceae): Expectorant, thermogenic, diuretic, purgative, stomachic, digestive, emollient, antiseptic, useful in  bronchitis, fever, and asthma

36. Pomegranate (Punica granatum; Family- Lythraceae): Astringent, cooling, tonic, aphrodisiac, laxative, diuretic, cardiotonic, useful in dysentery, diarrhea, and  vomiting

37. Rosemary (Rosmarinus officinalis; Family-  Lamiaceae): Astringent, nervine tonic, stomachic, antibacterial, rubefacient, useful in headaches and  painful menstruation

39. Saffron (Crocus sativus; Family- Iridaceae): Stimulant, tonic, stomachic, aphrodisiac, anodyne,  antispasmodic, emmenagogue, diuretic, laxative,  useful in bronchitis, fever, epilepsy and skin diseases

40.  Sage (Salvia officinalis; Family-  Lamiaceae ): Astringent, carminative, deodorant, insecticidal, antipyretic

41.  Star anise (Illicium verum; Family-  Illiciaceae): Astringent, carminative, deodorant, expectorant,  digestive

42. Sweet basil (Ocimum basilicum; Family- Lamiaceae): Stomachic, anthelmintic, diaphoretic, expectorant, antipyretic, carminative, stimulant, diuretic, demulcent, in skin diseases, asthma, ophthalmia

43.  Sweet flag (Acorus calamus; Family-  Acoraceae): Thermogenic, constipating, emmenagogue, emetic, carminative, stomachic, expectorant, antipyretic, sedative, nervine tonic

44.  Tamarind (Tamarindus indica; Family-  Fabaceae): Refrigerant, digestive, carminative, laxative, febrifuge, useful in datura poisoning, alcoholic intoxication,  constipation

45. Tejpata (Cinnamomum tamala; Family-  Lauraceae): Carminative, useful in colic and diarrhoea

46.  Thyme (Thymus vulgaris; Family- Lamiaceae): Antispasmodic, carminative, emmenagogue, anthelmintic, spasmodic, laxative, stomachic, tonic, vermifuge

47. Turmeric (Curcuma longa; Family- Zingiberaceae): Thermogenic, emollient, anodyne, anti-inflammatory, antiseptic, appetizer,  carminative, expectorant, stomachic, anthelmintic,  stimulant, useful in skin diseases, dyspepsia, asthma, cough, bronchitis, inflammations, and ulcers

King & Queen of Spices

King of Spices: Black pepper is generally referred to as the ‘King of Spices’ or ‘black gold’, due to its widespread use, great commercial importance as well as innumerable medicinal applications. It finds an important place in every kitchen and deserves royal recognition. It is one of the most common spices added to cuisines worldwide. It used to be one of the very first items of commerce between India and Europe. It was valued so important in old times that many expeditions were made in search of peppercorns. Queen of Spices: Small or lesser cardamom (Elettaria cardamomum) is commonly referred to as the ‘Queen of Spices’. Known as chhoti ilaichi, it contains more than 25 volatile oils and other plant compounds which impart fragrance and flavour to it. Queen of Spices has been used to treat varied health problems, including respiratory ailments such as asthma, bronchitis, colds, and flu; digestive problems such as bad breath, colic, constipation, and diarrhea and some heart diseases.

 

TURMERIC: HEAL YOUR BODY

Botanical name:  Curcuma longa 

Synonyms:            Curcuma domestica, Amomum curcuma

English name:      Turmeric

Indian names:      Haldi (Hindi, Punjabi, Bengali, Gujrati, Marathi), Haridra (Sanskrit), Arishina (Kannada), Manjal (Tamil), Pasupu (Telgu),

Family:                  Zingiberaceae

 Turmeric is a widely used spice and medicinal product obtained from the rhizomes of Curcuma longa. It has been used in Asia for thousands of years and is intimately associated with the social and cultural lives of Indians. Turmeric is a component in many Ayurvedic, Siddha, Unani, and traditional Chinese medicines. It is extensively used without fail in Indian kitchens. It is mostly consumed in powdered and pulverized forms. However, fresh rhizomes can also be used. The calorific value of dry turmeric is 349 kilocalories, respectively. The characteristic aroma and flavour in turmeric are due to the presence of turmerone, zingeberene, and 1,8-cineole.

India is the largest producer and exporter of turmeric in the world. It is estimated that about 70-80% of the world's production of turmeric is contributed by India alone. Other major producers of turmeric are Bangladesh, Pakistan, Sri Lanka, Taiwan, China, Myanmar, and Indonesia. In India, major turmeric-growing states are Andhra Pradesh (283,541 Tonnes /56,822 ha; 58.5% of production), Tamil Nadu (64,536 Tonnes), Odisha, West Bengal, Assam, Maharashtra, and Karnataka.

ORIGIN AND DOMESTICATION

Turmeric is native to the Indian subcontinent and Southeast Asia. It has been used and domesticated in Asia for thousands of years. The various evidences suggest that Indians have been using turmeric for the last more than 4,000 years. Presently, turmeric is cultivated in Southeast Asia, Oceania, and some countries of western Africa.

MORPHOLOGY

Turmeric is an herbaceous plant, surviving through perennial rhizomes. Many fibrous adventitious roots arise from the rhizomes (underground stem). A rhizome is highly branched, yellow to orange in colour, cylindrical, and aromatic. Pseudostems are 12-20 cm in height. Many leaves arise from the rhizomes. The leaves are distichous (arranged alternately in two rows) and long-petioled. They are divided into leaf sheath, petiole, and lamina or leaf blade. The leaf sheaths form the false stems. The lamina of each leaf is oblong to elliptic and about 60-115 cm in length and 25-45 cm in breadth. Lamina has a prominent midrib. The inflorescence, a spike, arises directly from the rhizome during the rainy season. It measures about 10-18 cm in length. The flowers are pale-yellow, covered by pinkish bracts, bisexual and zygomorphic. Three sepals are white, fused, and with unequal calyx teeth. Three petals are bright-yellow and fused to form a corolla tube up to 3 cm long. Out of six stamens, only the median stamen of the inner circle is fertile (5 are converted into staminodes). Carpels are three and fused. Turmeric does not bear fruits, as it is a sterile triploid. However, if it bears fruit rarely, it is a capsule.

CULTIVATION

Turmeric can be grown in diverse agro-climatic conditions prevailing in India. However, a temperature range of 20-35^°C, annual rainfall of more than 150 cm and altitude of less than 1500 m are best suited to the crop. It thrives best in well-drained sandy or clay loam soils with enough organic matter and a pH range of 4.5-7.5. The land is well prepared during early monsoon showers and brought to a fine tilth by giving three-four ploughings. Well-decomposed farmyard manure or compost @ 30-40 Tonnes/ha is applied during the ploughings or as a basal dressing by spreading over the beds. Biofertilizer (Azospirillum) can also be used in turmeric crops. Beds of 1.0 m in width, 30 cm in height, and of convenient length are prepared with a spacing of 50 cm between the beds. Planting is done by forming ridges and furrows. The whole or split mother and finger rhizomes are used for planting material. They are planted at a distance of 20-30 cm from each other either during the pre-monsoons or at the onset of monsoons. A seed rate of 2,500 kg of rhizomes is needed for one hectare of land. Turmeric crop becomes ready for harvesting in seven to nine months depending upon the variety and time of sowing. The leaves turn light brown to yellowish in colour and become dry at maturity.

The land is ploughed, and the rhizomatous clumps are carefully lifted with a spade in case of manual harvesting. However, harvesting can also be done through tractors. The harvested rhizomes are collected and cleared of all the extraneous matter.

 

VARIETIES

1.Traditional Cultivars: Duggirala, Tekkurpet, Sugandham, Amalapuram, Erode local, Salem, Alleppey, Moovattupuzha, and Lakdong.

2.Improved Cultivars: IISR –Pragati, IISR-Kedaram, Prathibha, Prabha, Suguna, Sudharsana, Suvarna, IISR-Alleppey Supreme

 

CHEMICAL CONSTITUENTS

The general chemical constituents in turmeric powder are 60–70% carbohydrates, 6–13% water, 6–8% protein, 5–10% fat, 3–7% minerals, 3–7% essential oils, 2–7% fiber and 1–6% curcuminoids. The rhizomes contain curcuminoids (1–6%) which are responsible for the yellow colour. Curcumins (diferuloylmethane) comprise curcumin I (curcumin), curcumin II (demethoxycurcumin) and curcumin III

(bisdemethoxycurcumin). Essential oils such as turmerone, germacrone, atlantone, and zingiberene form the major fraction of volatile oils.

Other Species of Curcuma

1.Zedoary: Curcuma zedoaria

2.Yellow Zedoary or Wild Turmeric: Curcuma aromatica

3.Mango Ginger: Curcuma amada

 

 USES

1.       As a Spice: Indians have been using turmeric as a spice for thousands of years. It is used as an additive to improve the palatability of foods. It also helps in the storage and preservation of food articles.

2.       Medicinal Uses: Turmeric has magical medicinal properties. It is extensively used in Ayurvedic, Unani, Chinese, and traditional medicinal preparations. Turmeric rhizomes are used as a household remedy in India and Nepal. Some of the medicinal uses are:

•                      Curcumins have strong antioxidant property.
•             Turmeric powder has wound-healing properties and is also used in the treatment of skin  diseases.
•             Turmeric is reported to be a stomachic, tonic, blood purifier, anti-inflammatory, and liver protectant.
•             It has been found effective against biliary disorders, cough, anorexia, diabetic wounds,                             rheumatism, and sinusitis.
•             Recent epidemiological observations have suggested that turmeric consumption may reduce certain forms of cancers.

3.       Food Colourant: Turmeric can be used as a food colourant (for butter, cheese, etc.) in place of the synthetic dye tartrazine. It is one of the principal ingredients in curry powder.

4.       Pickles: Turmeric powder is added to pickles as flavouring and colouring agent.

5.       Dye: Turmeric powder was used for dying cotton, silk, and wool in old times.

6.       Sacred Uses: Turmeric is considered sacred by Hindus. It is offered to deities during religious ceremonies. Turmeric vermilion is put on the forehead in some temples and during sacred occasions. Turmeric is used as one of the nine plants of navapatrika during the Durga festival. The Haldi ceremony is performed during Hindu and Muslim wedding ceremonies in India and neighboring countries.

7.       Sweet Dishes: Turmeric is also used in some sweet dishes in India. Haldi ke Laddu are quite famous during winter.

8.      Value-Added Products: Sweet candies can be prepared of turmeric rhizomes with sugar syrup.

9.       pH Indicator: A paper is steeped in a tincture of turmeric and allowed to dry. This paper can be used as an indicator of acidity and alkalinity. When this paper is dipped in acidic to neutral solutions, it turns yellow. When dipped in alkaline solution, it turns brown to reddish-brown.