The long history of the use of Turmeric in South Asia is well documented in ancient Sanskrit texts and traditional Ayurvedic systems. These historical records, dating back thousands of years, mention the versatile use of Turmeric in daily life.
Turmeric finds its place in the historical accounts of the Vedic Period in India, some 4,000 years ago, where it was used as a culinary spice and in ceremonies. Historical records claim Turmeric most likely reached China by 700 AD and East Africa by 800 AD. Marco Polo recorded this spice in his travel papers, describing it as a vibrant vegetable that exhibited qualities similar to saffron. Turmeric continues to be a staple in traditional Eastern culture, prized for its unique properties and deep cultural significance.
ABOUT TURMERIC PLANT
Turmeric ( Botanical name: Curcuma longa) is a rhizomatous herbaceous perennial plant of the ginger family (Zingiberaceae) is native to tropical South Asia. It is noteworthy that over 133 species of Curcuma have been identified worldwide. The ideal temperature required for the turmeric plant is between 20°C and 30°C and a good amount of annual rainfall to thrive. The plant grows to 1 m and has long oblong leaves. Turmeric is derived from a tuberous rhizome (root) with rough and segmented skin. The rhizomes of the plant mature beneath the foliage underground. They are usually yellowish-brown with a dull orange interior that is pointed or tapered at the distal end, with smaller tubers branching off. When the turmeric root is dried, it can be ground to a bitter, slightly acrid, sweet-tasting yellow-orange powder.
TURMERIC PRODUCTION AND PROCESSING
India is the world’s largest producer and consumer (close to 80%) of Turmeric. Indian Turmeric is considered the best in the world due to its inherent qualities and high content of the important bioactive compound Curcumin. South Indian city Erode in Tamil Nadu is the world’s largest producer and a major trading center of Turmeric. It is also known as “Yellow City,” “Turmeric City” or “Textile City.” Sangli, a city in Maharashtra, is second only to Erode in size and importance as a production and trading site for Turmeric.
The turmeric rhizomes must be processed before Turmeric can be used; the processing includes boiling or steaming the rhizomes to discard the raw odour and gelatinize the starch that, produces a more uniformly coloured product. Modern Turmeric processing involves placing the rhizomes in shallow pans in large iron vats containing alkaline water (e.g., sodium bicarbonate solution). The rhizomes are then boiled for 40–45 minutes (in India), depending on the variety. To avoid overcooking, the rhizomes are immediately taken out from the water and sun-dried. It is to be ensured that the final moisture content should be between 8% and 10% (wet basis). As a test, finger tapping of the rhizome would produce a metallic sound, ensuring that it is sufficiently dry. The rough surface of the dried rhizomes is later polished smooth. The rate of deterioration of Turmeric powder is reduced by protecting it from sunlight.
TRADITIONAL PROPERTIES OF TURMERIC
Turmeric is a celebrated spice and botanical herb that can be enjoyed in many forms. There is no wrong way to take Turmeric; we only recommend not boiling it, so if you are cooking something hot, it is always advisable to stir it in at the last minute. One of the nicest ways to take Turmeric is to put a teaspoon in a cup of warm milk of your choice with some manuka honey; this is a wonderful way to enjoy a soothing drink.
Turmeric has been greatly valued in Eastern cultural traditions for over 4,000 years for its warm, peppery flavor and natural properties. In particular, Indian recipes extensively use Turmeric as a key ingredient for its nutritional profile. Turmeric has long been revered as a “holy powder” in India. Modern interest in the spice has highlighted its role as a natural antioxidant. The compounds found in Turmeric, such as Curcumin and Curcuminoids, provide a unique botanical complexity that supports general well-being.
Did you know?
In 1280, Marco Polo, mentioned Turmeric in notes of his travels in China.
