DEPARTMENT OF BOTANY
MEDICINAL PLANT
Curcuma longa L.
Family: Zingiberaceae
Common Name: Turmeric
Vernacular Names: Haldi (Hindi), Varavarṇini (Sanskrit), Manjal (Tamil, Malayalam)
Plant Description
Turmeric, a plant in the ginger family, is native to Southeast Asia and is grown commercially in that region, primarily in India.
Habit: Herb
Height: upto 3 ft
Rhizome: Thick, fleshy, and ringed with the bases of old leaves. The rhizome is bright orange inside and out, and has a spicy smell when bruised.
Leaves: Large, oblong, and dark green on top with a pale green underside. They have prominent parallel veins and are arranged alternately in two rows
Flowers: Yellow-white, tubular flowers that grow on a spike-like stalk. They are sterile and do not produce viable seeds.
Beneficial Properties
Culinary uses
• Turmeric is a common spice that adds flavor and color to dishes like curries, stews, mustards, butters, and cheeses. It has a warm, bitter taste.
Medicine
• Turmeric has been used in Ayurvedic and Chinese medicine for thousands of years to treat conditions such as skin disorders, Respiratory problems, Joint pain relief, Digestive disorders
Dietary supplement
• Turmeric is promoted as a dietary supplement for many conditions, including arthritis, digestive disorders, depression, and allergies
Skin conditions
Turmeric is made into a paste and used to treat skin conditions.
Facial massages
• Turmeric leaves and rhizome are used in facial massages.
Wrapping
• In India and Southeast Asia, turmeric leaves are used to wrap fish or desserts.
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