Turmeric Properties

It is vital to know what is turmeric constituted of as that is what makes its exclusive. When I began looking for turmeric properties there was not much written in simple words. Either there was slight info or in very difficult language. Somehow I accomplished to distil certain key points about this amazing herb here.

Some of turmeric properties may sound disjoint as I was not capable to narrate them well (sorry!) mainly since while describing about turmeric texts regularly change from turmeric plant to its roots and then turmeric rhizomes. Therefore making it tough how to separate them. I have made certain whatsoever is present is correct and from reliable sources.

Turmeric is one of the species of genus Curcuma. The genus includes of “stemless” herbs with tuberous root stocks. Out of total thirty five species present, turmeric or halad (Curcuma longa) is the most well-known member of genus Curcuma. The species is innate to humid regions of South East Asia.

The presence of genus Curcuma species differs from region to region, for instance, in India on can find upto six of them.

Chemical composition of turmeric

Typical Indian turmeric has the subsequent composition:

  • Moisture – 3.1 %
  • Protein – 6.3%
  • Fat – 5.1%
  • Mineral matter – 3.5%
  • Fibre – 2.6%
  • Carbohydrates – 69.4%

Country wise Export Constitutes

Turmeric is one of the oldest spices in India since ages. That is why it is thought that this spice belongs to India and also called Indian saffron. It is used in numerous Hindu rites even now and Indians manage to be attached to it emotionally. This is because of this closeness only that India is the major producer, consumer and exporter of this spice. The world production of turmeric stands at around 800000 tons in which India grip a share of about 75-80%. Also India eats around 80% of its own production. The major turmeric exporting countries comprises

  • India
  • Thailand
  • Other Southeast Asian countries
  • Central and Latin American countries
  • Taiwan

Key compounds present in Turmeric

The root of turmeric plant is comprised of volatile oil (sour in taste), starch, gum, calcium chloride, fibre and Cucurmin.

Turmeric rhizome comprises 5% phenolic curcuminoids also known as diarylheptanoids  because it offer turmeric the yellow colour. The most vital curcuminoid is curcumin (diferuloymethane).

It comprises up to 5% important oil comprising sesquiterpene (e.g. Zingerberene), sesquiterpene alcohols and ketones, and monoterpenes. Curcumin also comprises immune stimulating polysaccharides, comprising acid glucans recognized as ukonan A, B and C.

Turmeric Production in India

Cultivation of turmeric in states of India is as follows:

  • Andhra Pradesh
  • Karnataka
  • Orissa
  • Tamil Nadu
  • Kerala
  • Maharashtra

The production of turmeric is concentrated in the southern part of the country mostly in the peninsular area. As a result of warm climatic situations and consistent rainfall in those areas support the growth of turmeric and numerous other spices also. Andhra Pradesh is the foremost turmeric producing state in India followed by Tamil Nadu. Andhra Pradesh also dominates the area under production of turmeric.