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.