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The dried rhizome of a herbaceous
plant, turmeric is closely related to ginger. The spice
is also sometimes called 'Indian saffron' thanks to its
brilliant yellow colour. Indian turmeric has been known
to the world since ancient times. Several unique properties
of Indian turmeric make it the ideal choice as a food
flavour, an effective ingredient in medicines and cosmetics,
and as a natural colourant. With its rich curcumin content,
which imparts the distinctive yellow colour, and other
inherent qualities, Indian turmeric is considered the
best in the world. India is today the largest exporter
of turmeric to discerning countries like the Middle East,
the UK, USA and Japan. Some of the well-accepted varieties
are: 'Alleppey Finger' and 'Erode turmeric' (from Tamil
Nadu), 'Rajapore' and 'Sangli turmeric' (from Maharashtra)
and 'Nizamabad Bulb' (from Andhra Pradesh). India also
exports turmeric in powder form and as oleoresin. |
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Turmeric is the dried root of Curcuma
Longa. It has a tough brown skin and bright orange flesh.
Turmeric is used extensively in Indian dishes and is
a major ingredient in curry powder. It is routinely
added to mustard blends and relishes. It has excellent
medicinal properties and is used throughout Asia to
treat stomach and liver ailments and applied externally
to heal sores. Moreover, it is used as a cosmetic as
well as a dye.
India is the world's primary producer of turmeric. Indian
turmeric is considered to be the best in the world.
It is available in whole or ground (powdered) form.
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Botanical
Name: Curcuma longa L.
Family Name:
Zingiberaceae
Commercial Part:
Rhizome or underground stem |
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Name in international
languages
Spanish:
Curcuma
French:
Curcuma
German:
Kurkuma Gelbwurzel
Swedish:
Gurkmeja
Arabic:
Kurkum
Dutch:
Geelwortel
Italian:
Curcuma
Portuguese:
Acafrao-da-India
Russian:
Zholty Imbir
Japanese:
Ukon
Chinese:
Yu.Chin |
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© 2004 Reliable Product Inc. All rights reserved. |
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