Turmeric Root Cut

Botanical Name: Curcuma longa

Common Name:

• English: Turmeric
• Sanskrit:These six names are part of a traditional Sanskrit sequence used to denote different time periods.

• Also referred to as:Khamin, Halad, Haladi, Haldar, Haldhar, Haldi, Haldu, Halud, Haku Halu, Hardi, Haridra, Huang Chiang, Hsanwen, Hurid, Arishina, Acafrao, Arqussofar, Asabi-E-Safr, Avea, Cago Rerega, Chiang-Huang, Common Tumeric, Curcum, Curcuma, Rajani, Rame, Renga, Rhizome De Curcuma, Saffran Vert, Safran, Safran Des Indes, Skyer-Rtsa, Dilau, Dilaw, Gelbwurzel, Gezo, Goeratji, Indian Saffron, Jianghuang, Kaha, Kakoenji, Kalo Haledo, Khamin Chan, Khaminchan, Kilunga Kuku, Kitambwe, Kiko Eea, Koening, Kurcum, Kurkum, Kurkumawurzelstock, Ledar, Ladhir, Luyang Dilaw, Mandano, Manjano, Manjal, Nghe, Nisha, Oendre, Pasupu, Tumeric, Tumeric Root, Tumeric Rhizome, Turmeric, Ukon, Koenit, Koenjet, Kondin, Kooneit, Kunyit, Ul Gum, Wong Keong, Wong Keung, Yellow Root, Yii-Chin, Zardchob, Zardchubeh, Keltajuuri, Curcuma, Safran Des Indes, Terre-Mérite, Souchet Des Indes, Holdi, Kitrinoriza, Kourkoumi, Kourkoumas, Túrmerik, Kunyit, Kunir, Tamerikku, Ladar, Romiet, Lomiet, Lamiet, Khamin, Khimin, Khi Min Khun, Kunyit Basah, Gurkemeie, Marmarii, Azafrán Arabe, Uqdah Safra, Eqar Kurkma, Toormerik, Turmerig, Halodhi, Horidra,  Zouty Imbir, Sa Nwin, Sanae, Nanwin, Yu Chin, Yu Jin, Wohng Geung, Geung Wohng, Wat Gam, Huang Jiang, Jiang Huang, Yu Jin, Yu Jin Xiang Gen, Indijski Safran, Kurkuma, Indicky Safrán, Zluty Koren, Zluty Zázvor, Gurkemeje, Bsar, Geelwortel, Kurkuma, Tarmeriek, Koenjit, Koenir, Kurkumo, Harilik Kurkuma, Kurkum, Pikk Kollajuur, Lohnav Kollajuur, Arisina, Shynrai, Kang-Hwang, Keolkuma, Kolkuma, Sim-Hwang, Teomerik, Tomerik, Tumerik, Ulgum, Ulgumun, Yaingang, Machu, Kurkuma, Ostryz Długi, Szafran Indyjski; Klacze Kurkumy, Açafrao Da India, Açafrao Da Terra, Imbir Zhyoltyj, Imbir Zheltyj, Koren Kurkumy, Kurkuma, Kha Min Chan, Khamin Luang, Kha Min, Gaser, Sga Ser, Yung Pa, and Zard Chub

Habitat: Across India

Origin: India   

Harvested: Native and non-native species. 

Parts Used: Rhizome                                                                  

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Turmeric has been valued for its medicinal properties for a long time, attracting interest from both medical researchers and food enthusiasts. This is because it's the primary source of curcumin, a polyphenol with multiple potential health benefits that's being used in various forms worldwide. The part of the plant used to make turmeric powder is called a rhizome. It's sold as a yellow spice for cooking and also used medicinally to treat various diseases. The active compounds in turmeric include curcumin, a flavonoid, and several volatile oils: tumerone, atlantone, and zingiberone.

Curcuma longa, This plant has oblong, pointed leaves and funnel-shaped yellow flowers. It grows up to 1-1.5 meters tall, with a short stem. The main rhizome is stout, fleshy, and oval-shaped, measuring about 3 cm in diameter and 4 cm long. Its large, lanceolate leaves are uniformly green, reaching lengths of up to 50cm and widths of 7-25cm; they have an acute apex and tapering base. The pale yellow flowers are approximately 5cm long. Turmeric is closely related to ginger, with its edible part being the rhizome – similar to ginger, it's commonly used as a spice in cooking and as a medicinal herb.

Turmeric has been a staple in Indian cuisine for thousands of years, sourced from the dried root of Curcuma longa. This spice is responsible for curry powder's distinctive yellow color and also serves as a natural preservative, extending shelf life through its antioxidant properties while adding a unique flavor and aroma to food.

Turmeric, which contains curcumin, has been used in various ways across different cultures: * In Indian cuisine, it's a key ingredient in curries * In Japan, it's brewed into tea * In Thailand and Malaysia, it's incorporated into cosmetics and used as an antiseptic * In China, Korea, and Pakistan, it serves as a colorant or anti-inflammatory agent * In the United States, it's used to preserve and color food products like mustard sauce, cheese, butter, and chips Curcumin is available in multiple forms, including capsules, tablets, ointments, energy drinks, soaps, and cosmetics. India is currently the world's largest producer of turmeric.

How to use:   

To prepare a decoction, combine 1 tablespoon of dried herbs with 1 cup of water in a saucepan. Bring the mixture to a boil, then reduce the heat and let it simmer for 30-60 minutes. Strain the liquid and press out as much of the solids as possible before serving.

Tips:

• Herbal decoctions can be sweetened using honey, natural fruit juice, stevia leaf powder, or licorice root powder.

Precautions: 

Before using this product, it is recommended that you speak with a healthcare professional, especially if you are pregnant, breastfeeding, or taking medication.

This website provides information for educational purposes only.ONLY.

The claims made about this product have not been reviewed or approved by Health Canada.

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