turmeric (haldi)

Hindi terms:: haldi
English terms:: turmeric
Other terms:: -
turmeric (haldi)
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
Kingdom:Plantae
Clade:Tracheophytes
Clade:Angiosperms
Clade:Monocots
Clade:Commelinids
Order:Zingiberales
Family:Zingiberaceae
Genus:Curcuma
Species:
C. longa
Binomial name
Curcuma longa
Synonyms

Curcuma domestica Valeton

Turmeric (pronounced /ˈtɜːrmərɪk/, also /ˈtmərɪk/ or /ˈtjmərɪk/) is a flowering plant, Curcuma longa of the ginger family, Zingiberaceae, the rhizomes 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, characteristics imparted by the principal turmeric constituent, curcumin.

Turmeric powder has a warm, bitter, black pepper–like flavor and earthy, mustard-like aroma.

Curcumin, a bright yellow chemical produced by the turmeric plant, is approved as a food additive by the World Health Organization, European Parliament, and United States Food and Drug Administration.

Although long used in Ayurvedic medicine, where it is also known as haridra, there is no high-quality clinical evidence for using turmeric or curcumin to treat any disease.

Botanical view of Curcuma longa