Description :
Turmeric has a mild, earthy and woody flavor. It stimulates protein digestion, and is an excellent blood purifier. The use of turmeric as a colouring agent in food, dates back as far as 600 B.C. In medieval Europe, turmeric was known as Indian Saffron.
India is the world's leading producer of turmeric. The well-known varieties are `Allepy Finger' (from Kerala), `Madras Finger' and `Erode Turmeric' (from Tamil Nadu).
Scientific Names :
Botanical name
Family name
Commercial part
Curcuma longa L.
IZingiberaceae
Rhizome or underground stem
Usage :
The Hindus in India use turmeric to marinate fish before cooking. Turmeric is both used as a colouring and flavoring agent in Indian cuisine. Solutions of turmeric have long been used in the treatment of wounds, eye infections and common cold.
