turmeric

Turmeric
Curcuma longa
Scientific classification
Kingdom:	Plantae
(unranked):	Angiosperms
(unranked):	Monocots
(unranked):	Commelinids
Order:	Zingiberales
Family:	Zingiberaceae
Genus:	Curcuma
Species:	C. longa
Binomial name
Curcuma longa Linnaeus[1]

Turmeric (Curcuma longa) is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae.^[2] It is native to tropical South Asia and needs temperatures between 20 °C and 30 °C and a considerable amount of annual rainfall to thrive.^[3] Plants are gathered annually for their rhizomes, and propagated from some of those rhizomes in the following season.

When not used fresh, the rhizomes are boiled for several hours and then dried in hot ovens, after which they are ground into a deep orange-yellow powder commonly used as a spice in curries and other South Asian and Middle Eastern cuisine, for dyeing, and to impart color to mustard condiments. Its active ingredient is curcumin and it has a distinctly earthy, slightly bitter, slightly hot peppery flavor and a mustardy smell.

In medieval Europe, turmeric became known as Indian saffron, since it was widely used as an alternative to the far more expensive saffron spice.^[4]

Nizamabad, a city in the south Indian state of Andhra pradesh, is the world's largest producer and most important trading center of turmeric in Asia. For these reasons, Nizamabad in history is also known as "Turmeric City".^{[citation needed][disputed – discuss]} Sangli, a town in the southern part of the Indian western state of Maharashtra, is the second largest and most important trading center for turmeric in Asia. Kasur district of Pakistan is the largest producer of turmeric in Pakistan.^[5] Mayo cultivators introduced different varieties of turmeric in Kasur. Turmeric is commonly called "Pasupu" in Telugu, Kaha (කහ) in Sinhala, Manjal (மஞ்சள் ) in Tamil^[6], "Arisina" (ಅರಿಸಿಣ) in Kannada, "Haridra" (हरिद्र) in Sanskrit and haldar or Haldi (हल्दी) in Hindi.^[7] Attempts to patent turmeric have been defeated.^[8]

Usage

Culinary uses

Turmeric powder is used extensively in South Asian cuisine.

Turmeric grows wild in the forests of South and Southeast Asia. It is one of the key ingredient for many Indian, Persian and Thai dishes such as in curry and many more. Ancient Indian medicine, Ayurveda has recommended its use in food for its medicinal value, much of which is now being researched in the modern day. Its use as a coloring agent is not of primary value in South Asian cuisine.

In Indonesia, the turmeric leaves are used for Minangese or Padangese curry base of Sumatra, such as rendang, sate padang and many other varieties.

Although most usage of turmeric is in the form of root powder, in some regions (especially in Maharashtra, Goa and Konkan), leaves of turmeric are used to wrap and cook food. This usually takes place in areas where turmeric is grown locally, since the leaves used are freshly picked. This imparts a distinct flavor.

In recipes outside South Asia, turmeric is sometimes used as an agent to impart a rich, custard-like yellow color. It is used in canned beverages and baked products, dairy products, ice cream, yogurt, yellow cakes, orange juice, biscuits, popcorn color, sweets, cake icings, cereals, sauces, gelatins, etc.^{[citation needed]} It is a significant ingredient in most commercial curry powders. Turmeric is mostly used in savory dishes, as well as some sweet dishes, such as the cake sfouf.

Although usually used in its dried, powdered form, turmeric is also used fresh, much like ginger. It has numerous uses in Far Eastern recipes, such as fresh turmeric pickle, which contains large chunks of soft turmeric.

Turmeric (coded as E100 when used as a food additive), indicating how it is used as a food colouring (it normally gives food slightly yellow colour)^[9] is used to protect food products from sunlight. The oleoresin is used for oil-containing products. The curcumin/polysorbate solution or curcumin powder dissolved in alcohol is used for water-containing products. Over-coloring, such as in pickles, relishes, and mustard, is sometimes used to compensate for fading.

In combination with annatto (E160b), turmeric has been used to color cheeses, yogurt, dry mixes, salad dressings, winter butter and margarine. Turmeric is also used to give a yellow color to some prepared mustards, canned chicken broths and other foods (often as a much cheaper replacement for saffron).

Turmeric is widely used as a spice in South Asian and Middle Eastern cooking. Many Persian dishes use turmeric as a starter ingredient for almost all Iranian fry ups (which typically consist of oil, onions and turmeric followed by any other ingredients that are to be included). In Nepal, turmeric is widely grown and is extensively used in almost every vegetable and meat dish in the country for its color, as well as for its medicinal value. In South Africa, turmeric is traditionally used to give boiled white rice a golden color.

In Goa and Dakshina Kannada (Karnataka state, India), turmeric plant leaf is used to prepare special sweet dishes, patoleo, by layering on the leaf — rice flour, and coconut-jaggery mixture, and then closing and steaming in a special copper steamer (goa). In Tamil Nadu, an Indian State, it is called "Manjal", which is extensively used for its aroma, color and as a disinfectant.

Preliminary medical research

Turmeric is currently being investigated for possible benefits in Alzheimer's disease,^[10] cancer,^[11][12] arthritis, and other clinical disorders.^[13][14] As an example of preliminary laboratory research, turmeric ameliorated the severity of pancreatitis-associated lung injury in mice.^[15]

According to a 2005 article in the Wall Street Journal, research activity into curcumin and turmeric is increasing.^[16] The U.S. National Institutes of Health currently has registered 61 clinical trials completed or underway to study use of dietary curcumin for a variety of clinical disorders (dated June 2011).^[17]

Turmeric rhizome

Some research shows compounds in turmeric to have anti-fungal and anti-bacterial properties, however, curcumin is not one of them.^[18]

Cosmetics

Turmeric paste is traditionally used by Indian women to keep them free of superfluous hair and as an antimicrobial. Turmeric paste, as part of both home remedies and Ayurveda, is also said to improve the skin and is touted as an anti-aging agent. Turmeric figures prominently in the bridal beautification ceremonies of India, Nepal, Bangladesh, and Pakistan. Staining oneself with turmeric is believed to improve the skin tone and tan. Turmeric is currently used in the formulation of some sunscreens.^{[citation needed]}

The government of Thailand is funding a project to extract and isolate tetrahydrocurcuminoids (THC) from turmeric. THCs are colorless compounds that might have antioxidant and skin-lightening properties, and might be used to treat skin inflammations, making these compounds useful in cosmetics formulations.

Dye

Turmeric makes a poor fabric dye, as it is not very light fast (it fades with exposure to sunlight). However, turmeric is commonly used in Indian clothing, such as saris.

Gardening

Turmeric can also be used to deter ants. The exact reasons why turmeric repels ants is unknown, but anecdotal evidence suggests it works.^{[citation needed]}

Ceremonial uses

Turmeric is considered highly auspicious in India and has been used extensively in various Indian ceremonies for millennia. Even today it is used in every part of India during wedding ceremonies and religious ceremonies.

It is used in Pujas to make a form of Hindu god Ganesha. Lord Ganesha, the remover of obstacles, is invoked at the beginning of almost any ceremony and a form of Ganesha for this purpose is made by mixing turmeric with water and forming it into a cone-like shape.

Gaye holud (literally "yellow on the body") is a ceremony observed mostly in the region of Bengal (comprising Bangladesh and Indian West Bengal). The gaye holud takes place one or two days prior to the religious and legal Bengali wedding ceremonies. The turmeric paste is applied by friends to the bodies of the couple. This is said to soften the skin, but also colours them with the distinctive yellow hue that gives its name to this ceremony. It may be a joint event for the bride and groom's families, or it may consist of separate events for the bride's family and the groom's family.

During the south Indian festival Pongal, a whole turmeric plant with fresh rhizomes is offered as a thanksgiving offering to Surya, the Sun god. Also, the fresh plant sometimes is tied around the sacred Pongal pot in which an offering of pongal is prepared.

In southern India, as a part of the marriage ritual, dried turmeric tuber tied with string is used to replace the Mangalsutra temporarily or permanently. The Hindu Marriage act recognizes this custom. Thali necklace is the equivalent of marriage rings of west. In western and coastal India, during weddings of the Marathi and Konkani people turmeric tubers are tied with strings by the couple to their wrists during a ceremony called Kankanabandhana.^[19]

Modern Neopagans list it with the quality of fire, and it is used for power and purification rites.

Friedrich Ratzel in The History of Mankind reported in 1896 that in Micronesia the preparation of turmeric powder for embellishment of body, clothing and utensils had a highly ceremonial character.^[20] He quotes an example of the roots being ground by four to six women in special public buildings and then allowed to stand in water. The following morning, three young coconuts and three old soma nuts are offered by a priestess with prayer, after which the dye which has settled down in the water is collected, baked into cakes in coconut molds, wrapped in banana leaves, and hung up in the huts till required for use.

Turmeric Flower Maharashtra India

Composition

Curcumin keto form

Curcumin enol form

Turmeric contains up to 5% essential oils and up to 5% curcumin, a polyphenol. Curcumin is the active substance of turmeric and curcumin is known as C.I. 75300, or Natural Yellow 3. The systematic chemical name is (1E,6E)-1,7-bis(4-hydroxy-3-methoxyphenyl)-1,6-heptadiene-3,5-dione.

It can exist at least in two tautomeric forms, keto and enol. The keto form is preferred in solid phase and the enol form in solution. Curcumin is a pH indicator. In acidic solutions (pH <7.4) it turns yellow, whereas in basic (pH > 8.6) solutions it turns bright red.

See also

• Alpinia zerumbet
• Etlingera elatior
• Kaempferia galanga

References

External links

Wikimedia Commons has media related to: Curcuma longa

Wikispecies has information related to: Curcuma longa

Look up turmeric in Wiktionary, the free dictionary.

• Turmeric, from the U.S. National Institutes of Health
• Turmeric List of Chemicals (Dr. Duke's)
• Plant Cultures: review of botany, history and uses
• Scientists say curry compound kills cancer cells