Turmeric History

Turmeric is a tuberous rhizome of Curcuma longa L, a rhizomatous herbaceous plant that belongs to the ginger family Zingiberaceae.

The plant barely grows more than three feet in height and comes with a flower, short stems, and tufted leaves. The short stem found underground usually bears the yellow to orange cylindrical rhizomes. i.e. the yellow turmeric.

Turmeric leaves are little to medium in size and are elliptical in shape, averaging 80-115 centimeters long and 30-48 centimeters in width. The smooth, light green leaves sprout from an erect, thick green stem that is associated with a brilliant root. Turmeric leaves have a nonpartisan smell when new and whenever they are cut, beat, or bit, they discharge an unmistakable tart flavor with notes of grass and mint. When cooked, turmeric leaves give a sharp, and gingery flavor with somewhat harsh feelings.

Being a tropical crop, this plant is usually cultivated 1200 meter above sea level. It needs a warm tropical climate to grow. Hence, it is usually grown in black, light black, and red soil. As the crop can’t withstand water logging or alkalinity, it is grown under irrigated conditions.