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Description &
Distribution
Turmeric, the dried rhizome of a herbaceous
perennial, is indigenous to Southeast Asia.
The primary rhizomes, round
in shape are called 'bulbs', while the thin, long secondary rhizomes are
'fingers'. After harvest, the rhizomes are cleaned, boiled, dried and
polished. Turmeric is closely related to ginger and is sometimes called
Indian saffron due to its brilliant yellow color. The propagation of
turmeric is by rhizomes.
Turmeric is characterized with a fragrant,
peppery aroma. It is slightly bitter in taste with a musky
flavor.
Turmeric is basically a tropical plant. India is the
world's largest producer of turmeric and accounts for nearly 90% of the
world production. With its inherent qualities, Indian turmeric is
considered the best in the world. Andhra Pradesh ranks high with 57 % of
the total Indian produce. Tamil Nadu contributes an 18%. Orissa 7%, west
Bengal 4%,Karnataka 4%, 2% each by Gujarat, Maharashtra and
Kerala.
Harvesting season : December to March
Marketing season :
February to May
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Uses
Turmeric has been used worldwide since very
ancient times. Several unique properties of the Indian turmeric make it an
ideal choice as a food flavor. It also finds use in the preparation of
liquors, dyestuffs, medicines, cosmetics and toiletries. It is used as
natural colorant. The curcumin present in turmeric imparts its distinctive
yellow color. In beauty care, women have used turmeric paste since very
ancient times. Today it finds use as an antiseptic and an antitanning. It
prevents and cures pigmentation, making skin translucent and glowing. It
cools and smoothes the skin. It is used to purify blood. It also helps in
protecting the skin from water allergy.
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Export
India is the largest exporter of turmeric. Middle East, UK,
USA, Japan, Netherlands, Singapore and France are major importers of
Indian turmeric.
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