Brief on turmeric and it's plant


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.

Wide Array of use


The best part about this natural plant is that they are not only used to flavor curries, but its various properties make it a useful product for making drug and food or dye colors. Turmeric is rightly regarded as a Golden Spice, owing to its interesting characteristics. For centuries, the usage of turmeric could be seen as food and medicine. But recently, turmeric has resurfaced as a miracle spice owing to its antioxidants and anti-inflammatory properties, which can cure many health problems. The multiple uses of turmeric are being acknowledged by researchers from all over the world. They have sufficient data to prove the same.