The most well-liked turmeric varieties in India are:
It is possibly one of the very few elements that forms a prominent ingredient in almost all lentils, pulses, vegetables and curries of Indian cuisine. It is believed to help digestion and also works as an effective sickness preventing mechanism inside the body.
There are approximately 30 turmeric varieties have been recognized in the type of Curcuma in which turmeric belongs. Amalapuram, Dindigam, Armour, Erode, Kodur, Krishna, Vontimitra, P317, GL Purm I and II, RH2 and RH10 are some popular Indian varieties among them.In India most of the turmeric used is of dried healed variety, the ‘Erode’ variety is the best and more well-liked. The ‘Krishna’ variety gives the highest yield of green turmeric.
Famous turmeric varieties
- Local Haldi
- China scented
- Red streaked
Major Turmeric Varieties in India
- ‘Alleppey Finger’ (Kerala)
- ‘Erode and Salem turmeric’ (Tamil Nadu)
- ‘Nizamabad Bulb’ (Andhra Pradesh)
- ‘Rajapore’ & ‘Sangli turmeric’ (Maharashtra)
- In Tamilnadu, the important varieties cultivated are Erode local, BSR-1, PTS-10, Roma, Suguna, Sudarsana and Salem local. From among these varieties, 70-75% is engaged by the local varieties
- Allepey Finger Turmeric, Rajapuri, Madras and Erode are important exported varieties. Turmeric exported in the processed form is dry turmeric, turmeric powder, fresh turmeric and oleoresin. Alleppey finger turmeric is popular for its high content of curcumin – a yellow colouring substance. In Middle East, the UK, USA and Japan, some of the well-accepted varieties are: ‘Alleppey Finger’ and ‘Rajapore’, `Erode turmeric’ and ‘Sangli turmeric’ and ‘Nizamabad Bulb’
- India also exports turmeric in powder form and as oleoresin
Characteristic of some turmeric varieties
Some of the important high yielding varieties of Turmeric in India.
Amruthapani: Medium duration crop (8 months) highly resistant to leaf-spot but susceptible to leaf-blotch.
Armoor: Long period crop (9 months), resilient to leaf-blotch: popular variety.
Duggirala: Long duration crop (9 months); tolerant to leaf-blotch; major regional variety.
Tekurpeta: Long duration crop (9 months); resistant to leaf-blotch, popular variety.
West Bengal and Assam
Pattant: Reportedly better colour and aroma of varieties grown in region.
Alleppey: High colour variety; usually marketed as Allepey turmeric.
Wynad: Promoted as Alleppey turmeric.
Waigon:Major regional variety.
Chinnanadan: Popular variety.
Perianadan: Major regional variety; generally marketed as Madras type.