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Turmeric
From curing ulcers and preventing heart diseases to being a common ingredient in dishes, Turmeric is one of nature’s most special gifts. This magnificent spice not just makes your food get a unique taste, but is also one of the best natural medicines in the world. This is precisely why turmeric has always been and will continue to remain in high demand all across the globe.
The dried root of Curcuma longa plant of the ginger family, Turmeric is native to the Indian subcontinent and Southeast Asia. Being perennial and Rhizomatous, it requires between 20-30 degree Celsius and a good amount of annual rainfall to grow. The rhizomes are collected every year. They are either used as it is or boiled in water and dried. They are then powdered into an orange-yellow powder.
HISTORY
Native to Asia, Turmeric was initially used as a dye. However, since the discovery of its medicinal properties, it’s been used in Ayurvedic, traditional Chinese medicine, and other forms as well. India is known to have the largest number of species of turmeric with Thailand up close in the second position.
SPECIFICATION
| Product Name | Turmeric |
| Origin | Indian sub-continent and Southeast Asia |
| Family | Zingiberaceae |
| Binomial name | Curcuma longa |
FEATURES & CHARACTERISTICS
| Color | Orange-yellow |
| Taste and Smell | Bitter taste with mildly aromatic orange/ginger smell |
| Quality | 0 |
INGREDIENTS
| Nutrients | 29 Calories 2.1 gm fiber 6.31 gm carbohydrates |
| Minerals | Iron ,Potassium ,Manganese |
| Vitamins | Vitamin C |
| Protein | 0.91 gm |
| Fats | 0.31 gm |
USES
⮞ - Turmeric in the powdered form is used as a spice in a number of various dishes across the planet.
⮞ Dye - The golden yellow colour of turmeric is used as a dye.
BENEFITS
Culinary Indicator - It is used as a chemical indicator to test for acidity and alkalinity.
