turmeric (haldi)

Hindi terms: haldi
English terms: turmeric
Other terms: -
turmeric (Wikipedia)

Turmeric
Turmeric inflorescence.jpg
Inflorescence of Curcuma longa
Photograph of knobby brown rhizome and orange powder
Turmeric rhizome and powder
Scientific classification edit
Domain: Eukaryota
Kingdom: Plantae
Clade: Tracheophytes
Clade: Angiosperms
Clade: Monocots
Clade: Commelinids
Order: Zingiberales
Family: Zingiberaceae
Genus: Curcuma
Species:
C. longa
Binomial name
Curcuma longa
Synonyms

Curcurma domestica Valeton

Turmeric (pronounced /ˈtɜːrmərɪk/, also /ˈtmərɪk/ or /ˈtjmərɪk/) is a flowering plant, Curcuma longa of the ginger family, Zingiberaceae, the roots of which are used in cooking. The plant is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast Asia, that requires temperatures between 20 and 30 °C (68 and 86 °F) and a considerable amount of annual rainfall to thrive. Plants are gathered each year for their rhizomes, some for propagation in the following season and some for consumption.

The rhizomes are used fresh or boiled in water and dried, after which they are ground into a deep orange-yellow powder commonly used as a coloring and flavoring agent in many Asian cuisines, especially for curries, as well as for dyeing. Turmeric powder has a warm, bitter, black pepper–like flavor and earthy, mustard-like aroma.

Although long used in Ayurvedic medicine, where it is also known as haridra, there is no high-quality clinical evidence for using turmeric or its constituent, curcumin, to treat any disease, according to the US Food and Drug Administration.

Botanical view of Curcuma longa