TURMERIC
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A yellow spice with
a warm and mellow flavor, turmeric is related to ginger. Turmeric is
used in prepared mustard and curry powder, and it's a popular ingredient
in Middle Eastern cooking.
Turmeric is a spice derived from a rhizome (a type of root) native to
India and Southeast Asia. Turmeric was prized as a dye for centuries,
thanks to its power to tint fabric--or food--a brilliant yellow-gold.
The dried, powdered rhizome is used in curry powder, some types of
pickles, and prepared mustard, and is used as a natural food coloring,
in cheese, for instance. Turmeric is sometimes substituted for saffron
(which is far more expensive); but aside from their color, the two
spices have little in common. Turmeric's flavor has been described as
peppery and somewhat bitter, so it's important to be judicious when
adding this spice to foods.
Hindi Name : Haldi
Botanical name : Curcuma longa L
Family name : Zingiberaceae
VARIETIES OF TURMERIC
There are two main types of turmeric
- Alleppey - It is deeper in color
and more flavorful, is the type most likely to be found in American
markets.
- Madras
Top exporters
- India (largest exporter of spices)
- Thailand and other Southeast Asian
countries
- Various Pacific islands
- Central and Latin American
countries
- Taiwan
Top importers
- Japan
- Sri Lanka
- Iran
- North African countries
- Middle Eastern countries
- Ethiopia
- United States
- United Kingdom
Major Trading Centres
- Nizamabad
- Dugirala in Andhra Pradesh
- Sangli in Maharashtra
- Salem
- Erode
- Dharmapuri
- Coimbatore in Tamil Nadu
Indian Scenario
- India has 185.32 lakh hectares
under turmeric cultivation with a total production of 701.66 lakh
tonnes. Andhra Pradesh topped both in area and production with 73.93
lakh hectares and 375.77 lakh tonnes respectively. Tamil Nadu
follows with 33 lakh hectares with 158.64 lakh tonnes (As per latest
Statistics). Productivity was highest in Tamil Nadu 6118 Kg/ha.
- Turmeric is a seasonal product
which is available in the market mainly in two seasons, commencing
in mid February to May and second season is mid August to October. .
- The important varieties used in
India are: 'Alleppey Finger' (Kerala) and 'Erode and Salem turmeric'
(Tamil Nadu), 'Rajapore' and 'Sangli turmeric' (Maharashtra) and
'Nizamabad Bulb' (Andhra Pradesh). In Tamilnadu, the important
varieties cultivated are Erode local, BSR-1, PTS-10, Roma, Suguna,
Sudarsana and Salem local. Among these varieties, 70-75% is occupied
by the local varieties. .
- Some of the important turmeric
varieties exported from India are Allepey Finger Turmeric, Rajapuri,
Madras and Erode variety. The processed forms of turmeric exported
are dry turmeric, fresh turmeric, turmeric powder and oleoresin. ·
India in 2003-04 is estimated to have exported 34500 tons of
turmeric, valued at Rs. 127.5 crores. .
- United Arab Emirates (UAE) is the
major importer accounting for 24.06 % of the total exports followed
by United States of America (USA) with 12.93 %. The other leading
importers are Japan, United Kingdom and Sri Lanka. The quality
stipulation followed by USA is considered to be more important for
export of turmeric.
Global Scenario
- India is the largest producer,
consumer and exporter of turmeric. .
- Other producers in Asia include
Bangladesh, Pakistan, Sri Lanka, Taiwan, China, Burma (Myanmar), and
Indonesia. Turmeric is also produced in the Caribbean and Latin
America: Jamaica, Haiti, Costa Rica, Peru, and Brazil. The use of
the spice spread widely in Oceania, but it is not used as a
condiment in Melanesia and Polynesia..
- Major importers are the Middle
East and North African countries, Iran, Japan and Sri Lanka. These
importing countries represent 75% of the turmeric world trade, and
are mostly supplied by the Asian producing countries..
- Europe and North America represent
the remaining 15%, and are supplied by India and Central and Latin
American countries. Taiwan exports mostly to Japan. The United
States imports of turmeric come from India at 97%, and the rest is
supplied by the islands of the Pacific, and Thailand..
- The total yearly consumption of
Turmeric all around the globe is approximately 38 Lakh bags to 40
Lakh bags depending on the rates.
Uses of Turmeric
Turmeric is a member of the Curcuma botanical group, which is part of
the ginger family of herbs, the Zingiberaceae. The root and underground
stem of the Curcuma longa L. plant is crushed and powdered into ground
Turmeric. Ground Turmeric is used worldwide as a seasoning, to make
curry, and for its medicinal properties. Curcumin, composing 3% of
Turmeric, is the herbs most biologically active phytochemical compound.
It is extracted and researched for its renowned range of therapeutic
effects.
- Potent anticancer properties
- Reduces beta-amyloids which cause
Alzheimer's disease
- Lowers cholesterol levels in
kidney and liver tissue
- Potent antioxidant properties
- Helps protect against or lessen
the degree of kidney lesions
- Increase the production of
digestive fluids and reduce gas
- Protected against free radical
damage
- Neutralizing of free radicals
- Possesses anti-inflammatory
actions
- Increases catabolism of
cholesterol into bile acids
- Possesses hypolipidemic action
- Reduces excess gas in the stomach
and intestines
- Helps prevent oxidation of blood
cholesterol
- Possesses anti-thrombotic activity
- Relieves pain and inflammation in
mucosal tissue
- Acts as an anti-mutagenic and
chemoprotective agent
- Possesses anti-viral,
anti-microbial, and anti-parasitic activity
History / Region of Origin
Turmeric, with its brilliant yellow color, has been used as a dye,
medicine, and flavoring since 600 BC. In 1280, Marco Polo described
Turmeric as "a vegetable with the properties of saffron, yet it is
not really saffron." Indonesians used Turmeric to dye their bodies
as part of their wedding ritual. Turmeric has been used medicinally
throughout Asia to treat stomach and liver ailments. It also was used
externally, to heal sores, and as a cosmetic. |
