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 Turmeric
(Curcuma longa L.)
Plant family Zingiberaceae (ginger family)
Origin Indonesia and Southern India
A related species, Curcuma xanthorrhiza, grows on Java, where it is
called temu lawak In taste, it is equivalent to Curcuma longa.
The name curcuma is derived from the old Arabic name for the kurkum
plant better known as saffron .
Used plant part Rhizome. Fresh turmeric leaves are used in some
regions of Indonesia as a flavouring,
Sensoric quality Turmeric has a peppery, warm, sharp, bitter flavour
and a mild fragrance slightly suggestive of orange and ginger. In
fresh state, the rootstock has an aromatic and spicy fragrance,
which by drying gives way to a more medicinal aroma. On storing, the
smell rather quickly changes to earthy and unpleasant. Similarly,
the colour of ground turmeric tends to fade if the spice is stored
too long.
Main constituents Turmeric contains an essential oil (max. 5%),
which contains a variety of sesquiterpenes, many of which are
specific for the species. Most important for the aroma are turmerone
(max. 30%), ar-turmerone (25%) and zingiberene (25%). Conjugated
diarylheptanoids |
