Common Names:
Curcuma
Tumeric
Jiang Huang
Ukon
Renet
Rame
Temu Kuning
Temu Kunyit
Tius

Classification:

Curcuma longa L.
Kingdom: Plantae-Plants
Subkingdom: Tracheobionta-Vascular plants
Superdivision: Spermatophyta-Seed plants
Division: Magnoliophyta-Flowering plants
Class: Liliopsida-Monocotyledons
Subclass: Zingiberidae
Order: Zingiberales
Family: Zingiberaceae - Ginger family
Genus: Curcuma L. - Curcuma
Species: Curcuma longa L. - Common Turmeric
(National Plant Database. 2004.)

about 2 feet long, lanceolate, long, petioled, tapering at each end, smooth, of a uniform green. Flowers are dull yellow, three or five together surrounded by bracteolae. It is propagated by cuttings from the root. In fresh state, the roots have an aromatic and spicy fragrance, which by drying gives way to a more medicinal aroma.

Ground Tumeric comes from fingers which extend from the root. It is boiled or steamed and then dried, and ground. Turmeric is mildly aromatic and has scents of orange or ginger. It has a pungent, bitter flavor. Turmeric is a necessary ingredient of curry powder. It is used extensively in Indian dishes, including lentil and meat dishes, and in Southeast Asian cooking. Turmeric is routinely added to mustard blends and relishes. It also is used in place of saffron to provide color and flavor.

In Thailand, Turmeric rhizomes have been use to treat dizziness, gonorrhea and peptic ulcers and as an appetite stimulant, carminative, astringent and antidiarrheal. Externally the rhizome is used to treat insect bites, ringworm, wounds, bleeding, and the teeth and gums.
In Thailand, Turmeric is one of the most important folk remedies, with official sanction for use. Among the herbs often classified as spices, Turmeric is one of the best-researched for pharmacological effects.
Today, it is considered potentially beneficial in treating or reducing symptoms associated with a wide range of health conditions, due to its antioxidant, antitumor, anti-inflammatory, and antibacterial effects.


** The information provided above is not intended to be used as a guide for treatment of medical conditions using plants.

Specific complaints for which Turmeric has been shown effective include peptic ulcers, artherosclerosis, and alcohol induced liver toxicity. In one clinical study of smokers, curcumin was found to reduce the incidence of cell mutation. The anti-inflammatory activity of Turmeric has been compared to that of topical hydrocortisone.
In modern medicine Turmeric is used to treat the following conditions and symptoms:
1. Digestive disorders: Curcumin induces the flow of bile, which breaks down fats. Extracts of turmeric root inhibited gastric secretion and protected against injuries caused by medications such as indomethacin and reserpine in an animal study. Further studies are needed to confirm these effects in humans.
2. Arthritis: Curcumin is an anti-inflammatory agent that relieves the aches and pains associated with arthritis.
3. Cardiovascular conditions
4. Cancer: Turmeric decreased symptoms of skin cancers and reduced the incidence of chemically caused breast cancer in lab animals.
5. Bacterial infection: The herb's volatile oil functions as an external antibiotic, preventing bacterial infection in wounds.

In 1280, Marco Polo described Turmeric as a vegetable with the properties of saffron, yet it is not really saffron. Indonesians used Turmeric to dye their bodies as part of their wedding ritual.
Turmeric is a very important spice in India, which produces nearly the whole world's crop and uses 80% of it. Turmeric usage dates back nearly 4000 years, to the Vedic culture in India, when Turmeric was the principal spice and also of religious significance. In today's India, Turmeric is still added to nearly every dish, be it meat or vegetables.
It is also grown in China and Indonesia.

(Information for this species compiled and recorded by Camelia Cirnaru, NTBG Consultant.)