Course Content
Learn Vegetable and Spice Crop Production with Rahul

Introduction

Botanical Name:- Curcuma longa

Family:- Zingiberaceae

  • It is an important spice crop.
  • The plants are herbaceous perennial and native to tropical South East Asia.
  • The rhizomes contain 1.8 – 5.4 percent curcumin pigment (yellow coloring factor) and 2.5 – 7.2% essential oil.
  • With the ban of artificial color in the food industry, the use of curcumin has become widespread.
  • Turmeric is used as condiments and as dye in cosmetic industries.
  • The value added products of turmeric are oil, oleoresin, curcuminoids and dehydrated turmeric powder.

The important species of turmeric are given below;

  1. Curcuma longa:- grown at commercial scale and covers major area under cultivation.
  2. C. aromatica:- also known as Cochin ginger.
  3. C. angustifolia:- roots containing high starch
  4. C. amada:- having taste and flavor like that of mango, also known as mango ginger.

Turmeric - Fresh vs. Dried Turmeric: Key Differences

Scroll to Top