Curcuma

Turmeric is a plant species within the Zingiberaceae family(gingerfamily). A distinction is made between Curcuma longa (country of origin India) and Curcuma zanthorrhiza (country of origin Southeast Asia). Turmeric has large, egg-shaped leaves that are between 20 and 45 cm long. The stem can grow up to 1.20 m high. The flowers are yellow in Curcuma longa and purple-red in Curcuma zanthorrica. Curcuma longa flowers in August.

Both species, Curcuma longa and Curcuma xanthorrica, are used phytotherapeutically.

The tuberous to finger-shaped, yellow rhizomes, i.e. the underground shoots of the plants, are used phytotherapeutically. When powdered, the rhizomes produce a pungent spice that is used, for example, as the main ingredient in curry powder.

Ingredients: The curcuma rhizome contains 3 to 12% essential oil, including sesquiterpenes, xanthorrhizol and beta-curcumene. The main active ingredient in turmeric is curcumin. Other ingredients are dicinnamoylmethane derivatives, ferulic acid, caffeic acid and caffeic acid derivatives.

The turmeric rhizome is commercially available both fresh and dried (ground as a powder or in pieces). The powder, but also the grated fresh root, is used as a spice, sometimes simply as a yellow dye (food coloring), which is why turmeric is sometimes referred to as Indian saffron. In the food industry, the dye from turmeric has the E number E100.1

However, the yellow color does not only dye food, but also hands, kitchen utensils and textiles, which is why it is better to wear gloves when grating the fresh root and be prepared for the cutting board etc. to be dyed yellow afterwards.

The dried pieces of the rhizome can be used just like turmeric powder for vegetables, soups and rice dishes or for making tea. Turmeric has a spicy, earthy and slightly bitter taste.