Turmeric

The bright yellow powder yielded from the rhizomes of Curcuma longa, also known as turmeric.

English: turmeric · Hungarian: kurkuma · Arabic: كركم · Hindi: हल्दी · Chinese: 薑黃

Overview

itemturmeric
taxonCurcuma longa L.
familyZingiberaceae
regionsIndian Subcontinent
continentsAsia-Tropical
partrhizome
cultivationChina; Honduras; India; Indonesia; Jamaica
botanical_databasePOWO; GBIF; TROP; EOL

TURMERIC is a culinary, medicinal, and ritualistic spice, and dye, cultivated for its rhizome. It is yielded from the plant Curcuma longa L., a rhizomatous geophyte in the Zingiberaceae family, growing in seasonally dry tropical biome, with a native range of a cultigen from SW. India.1

It is used primarily in curries, dye; antiseptic. Its aroma is described as warm, acrid, bitter, with a heat index of 3.2

See more in ( Citation: , (). Plants of the world online. Facilitated by the Royal Botanic Gardens, Kew. Retrieved from http://www.plantsoftheworldonline.org/ ; Citation: , (). List of herbs and spices. Retrieved from https://www.britannica.com/topic/list-of-herbs-and-spices-2024392 ; Citation: , (). Culinary herbs and spices of the world. University of Chicago Press, joint publication with the Royal Botanic Gardens, Kew. ; Citation: , (). Dangerous tastes: the story of spices. University of California Press. ; Citation: , (). The contemporary encyclopedia of herbs and spices: Seasonings for the global kitchen. J. Wiley. ; Citation: , (). The history and natural history of spices: the 5000-year search for flavour. The History Press. )

Curcuma longa Curcuma longa

Illustration of Curcuma longa from Köhler’s Medizinal-Pflanzen ( Citation: (). Köhler’s Medizinal-Pflanzen in naturgetreuen Abbildungen mit kurz erläuterndem Texte: Atlas zur Pharmacopoea germanica, austriaca, belgica, danica, helvetica, hungarica, rossica, suecica, Neerlandica, British pharmacopoeia, zum Codex medicamentarius, sowie zur Pharmacopoeia of the United States of America. Franz Eugen Köhler. Retrieved from https://www.biodiversitylibrary.org/bibliography/623 ) II 178.

Distribution

Native and introduced habitats of Curcuma longa3

Native areas:       India

Introduced areas: Guinea-Bissau, Ivory Coast, Congo, Gulf of Guinea Is., Comoros, Mauritius, Réunion, China South-Central, China Southeast, Tibet, Taiwan, Assam, Bangladesh, East Himalaya, Sri Lanka, Andaman Is., Cambodia, Myanmar, Nicobar Is., Thailand, Vietnam, Borneo, Jawa, Lesser Sunda Is., Malaya, Philippines, Sumatera, New Guinea, Solomon Is., Queensland, Fiji, Gilbert Is., New Caledonia, Samoa, Tonga, Vanuatu, Cook Is., Easter Is., Marquesas, Pitcairn Is., Society Is., Tuamotu, Tubuai Is., Caroline Is., Hawaii, Belize, Costa Rica, Cuba, Dominican Republic, Haiti, Leeward Is., Puerto Rico, Trinidad-Tobago, Windward Is.

Bibliography

Anderson (2023)
(). The history and natural history of spices: the 5000-year search for flavour. The History Press.
Dalby (2000)
(). Dangerous tastes: the story of spices. University of California Press.
Hill (2004)
(). The contemporary encyclopedia of herbs and spices: Seasonings for the global kitchen. J. Wiley.
Köhler (1887)
(). Köhler’s Medizinal-Pflanzen in naturgetreuen Abbildungen mit kurz erläuterndem Texte: Atlas zur Pharmacopoea germanica, austriaca, belgica, danica, helvetica, hungarica, rossica, suecica, Neerlandica, British pharmacopoeia, zum Codex medicamentarius, sowie zur Pharmacopoeia of the United States of America. Franz Eugen Köhler. Retrieved from https://www.biodiversitylibrary.org/bibliography/623
Petruzzello (2021)
(). List of herbs and spices. Retrieved from https://www.britannica.com/topic/list-of-herbs-and-spices-2024392
POWO (2024)
(). Plants of the world online. Facilitated by the Royal Botanic Gardens, Kew. Retrieved from http://www.plantsoftheworldonline.org/
Wyk (2014)
(). Culinary herbs and spices of the world. University of Chicago Press, joint publication with the Royal Botanic Gardens, Kew.