Synonyms:- Indian saffron, Haldi, Turmeric , sometime called as the golden spice.
Biological Source:- It consists of dried, as well as, fresh rhizomes of plant known as Curcuma longaUnn- (C. domestica), belonging to family Zingiberaceae. It contains not less than 15 % of curcumin.
Organoleptic Characters:- Its Colour: External-yellowish to yellowish-brown. Internal-yellowish-orange to orange. Odour: Characteristic. Taste: Slightly bitter. Size: 2 to 5 cm in length and 1 to 2 cm in thickness. Root scars and annulations are present.Shape: Round turmeric rhizomes are ovate or oblong, while the long turmeric rhizomes are cylindrical and short branched. The fracture of rhizome is horny.
Chemical Constituents of Turmeric
It contains about 5 % of volatile oil, resin, abundant zingiberaceous starch grains and yellow colouring substances known as curcuminoids. The chief component of curcuminoids is known as curcumin. Turmerone, zingiberene, borneol, caprylic acid are the other constituents of turmeric oil. Curcumin is reported to possess anti-microbial and anti inflammatory actions.
Uses:- It is used as an antiseptic, expectorant, a condiment or spice, and colouring agent especially for ointments and creams. Chemically, it is used for the detection of boric acid.
Curcumin, a substance in turmeric, may help to reduce inflammation. Several studies suggest that it might ease symptoms of osteoarthritis and rheumatoid arthritis, like pain and inflammation. While turmeric is a flavorsome spice that is nutritious to consume, it has also traditionally been used in Ayurvedic and Chinese medicine to treat inflammatory conditions, skin diseases, wounds, digestive ailments, and liver conditions.
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