Turmeric Haldi Plant

 Turmeric = Haldi 

Botanical name: Curcuma domestica syn. C. longa 

Family: Zingiberaceae

Vernacular names: Haldi (Hindi, Gujrati, Marathi, Bengali.)

Manjal (Tam.), Pasupu (Tel.). 

Turmeric is the dried, boiled, cleaned, and polished rhizomes of Curcuma domestica. A native to southeastern Asia, it has been highly esteemed as a condiment, dyestuff, and medicine since time immemorial. Early Sanskrit writings of the 4th and 5th centuries A.D. find mention of turmeric. It is one of the most important and ancient spices of India. It is now a commercial crop of the tropics, mainly cultivated in India or Sri Lanka, Indonesia, Taiwan, parts of China and Indo-China Turmeric is one of the five major spices of India and ranks high in its export earnings, being next only to black pepper and cardamom! India has a prime position in the world's production of turmeric. It is estimated that 80 percent of the world's production is coming from India, although nearly 95% of the Indian produce is consumed within the country. The production of turmeric almost doubled from 1985 86 to date. It is cultivated throughout the country. However, large-scale cultivation is largely confined to southern and eastern India. Andhra Pradesh, Tamil Nadu, Orissa, Karnataka, and West Bengal (contribute about 90% of the production. (Andhra Pradesh is the leading producer of turmeric followed by Tamil Nadu and Karnataka

The plant is a robust perennial herb, 60-90 cm high, with a short thickened rhizome bearing a tuft of large, broad, lanceolate leaves. The pale yellow flowers are borne in dense spikes terminating the stem. The flowers remain covered by pink bracts. Turmeric is grown in warm and moist regions and it thrives best on well-drained loamy or alluvial fertile soils.

In India, it is usually grown in rotation with rice or sugarcane and often in mixed cultivation with vegetable crops. It is propagated by fingers of rhizomes with one or two buds, planted 5-7.5 cm deep on ridges. Leaves appear above ground in about 30 days and the crop is ready for harvesting within 270-300 days. Yellowing of leaves and their fall in December-January indicate the maturation of the crop. The main rhizome along with the fingerlike offshoots is carefully dug out by hand and the fibrous roots are cut off.

Turmeric Haldi Plant

Rhizomes are cleared and subjected to varied treatments. It is essentially required both for the development of the attractive yellow color and characteristic aroma. The rhizomes are first boiled in water till they develop a characteristic aroma. Then they are drained and dried in the sun for 10-15 days until they become dry and hard. Finally, they are cleaned and polished mechanically in a hand or power-rotated drum.

For the past many years crop improvement in turmeric has been limited to germplasm selection and mutation breeding. But with the recent success of viable food set in turmeric, the recombination breeding program is also in full swing in this clonally propagated crop. About 50 commercial varieties of turmeric are cultivated in India. These are mainly distinguished by the names of localities in which they are grown. Amalapuram Ca-73, Amruthapani-Kothapeta, Amruthapani Kothapeta C11-317, AP 317, Armoor, Chayapasupa, Cuddapah, Dholi Local, Erode, Kasturi, Kodur, Krishna, Nandyal, Rajpuri, and Vontimitta are some important cultivars grown in India. Cured and finished turmeric is deep yellow to

orange yellow in color and has a distinctive pungent flavor. Dry turmeric rhizomes contain moisture, 5.8%; protein, 8.6%; fats, 8.9%; carbohydrates, 63.0%; fiber, 6.9%; mineral matter, 6.8%; calcium, 0.2%; phosphorus, 0.26%; iron, 0.05%; sodium, 0.01%; potassium, 2.5%; Vit. A, 175 I.U./100g; vit. B1, 0.09 mg/100g.; vit. B2, 0.19; vit. C, 49.8 and niacin, 4.8 mg/100g. The calorific value of turmeric is 390 calories per 100 g.

On steam distillation, dried turmeric yields 5 6% of an orange-yellow volatile oil The characteristic musky odor of turmeric is due to the presence of this volatile oil. The main constituents of the oil are d-a phellandrene, d-sabinene, cineol, borneol, zingiberene, and sesquiterpenes, and the coloring is due to curcumin.

The referred paragraph is from Angiosperms by S.S.Lal. 

Oleoresin obtained from ground turmeric by solvent extraction method is semi-liquid viscous stuff. It contains both volatile aromatic principles and non-volatile acrid fractions.

Turmeric is valued for its distinctive color, flavor, and aroma. In India, it is an auspicious article in all religious observances in Hindu households.

Turmeric is used as a condiment and a coloring agent. It is stimulant, tonic, stomachic and depurative. The attractive yellow color and delicate flavor have been most preferred as an essential ingredient of curry powders. It is used to flavor and color butter, cheese, pickles, and other foodstuffs.

It is widely used for dyeing silk, leather, fiber, paper, and many other articles. In the Indian system of medicine, turmeric occupies an important place as an ingredient of medicinal oils, ointments, and poultices. It is used to aid digestion, as a tonic, and as a blood purifier and vermicide. Boiled with warm milk and taken internally, it relieves sore throat and the common cold. Burnt turmeric used as toothpowder relieves dental troubles. The juice of turmeric rhizomes relieves purulent ophthalmia. It is useful in treating gallstones. It is also used in compositions for sprains and bruises. Turmeric paper is used as an indicator of chemicals. Various turmeric preparations, like 'kumkum' and 'parani' are indigenous beauty aids. Smearing turmeric paste on the face and limbs clear the skin and beautify the face. It also checks the growth of unwanted hairs on the feminine skin. Turmeric oil is used as a flavoring and seasoning agent in confectionery and aerated drinks, and also in perfumery. Turmeric oleoresin has significant use in the production of margarine and minor use in bakery, cheese, and other dairy products, and also in soft drinks.

FAQs on Turmeric (Haldi Plant)

1. Which active compound gives turmeric its characteristic yellow color?

     a) curcumin

     b) capsaicin

     c) catechins

     d) carotene

     Answer: a) Curcumin

2. Turmeric is obtained from the rhizome of which plant?

     a) ginger

     b) cinnamon

     c) clove

     d) turmeric plant

     Answer: d) Turmeric plant

3. What is the scientific name of turmeric plant?

     A) Zingiber Officinale

     b) Cinnamomum verum

     c) Syzygium aromaticum

     d) Curcuma longa

     Answer: d) Curcuma longa

4. Which of the following is not a traditional use of turmeric?

     a) cooking

     b) textile dye

     c) Ayurvedic medicine

     d) toothpaste

     Answer: D) Toothpaste

5. Turmeric belongs to which botanical family?

     a) Zingiberaceae

     b) Solanaceae

     c) Asteraceae

     d) Fabaceae

     Answer: a) Zingiberaceae

6. Which biologically bound mineral is found in significant amounts in turmeric?

     a) iron

     b) Zinc

     c) calcium

     d) magnesium

     Answer: B) Zinc

7. What gives turmeric its distinctive taste?

     a) alkaloid

     b) terpene

     c) polyphenols

     d) essential oil

     Answer: D) Essential oil

8. Which pigment in turmeric acts as a natural pH indicator?

     a) curcumin

     b) turmeric

     c) xanthophyll

     d) Anthocyanin

     Answer: a) Curcumin

9. What is the primary mode of therapeutic action of turmeric?

     a) antioxidant

     b) antibacterial

     c) anti-inflammatory

     d) antifungal

     Answer: C) Anti-inflammatory

10. Which system of medicine widely uses turmeric as a medicinal herb?

      a) Traditional Chinese Medicine (TCM)

      b) Ayurveda

      c) Homeopathy

      d) Unani Medicine

      Answer: B) Ayurveda

11. Turmeric is known to have potential anticancer properties due to its ability to:

      a) induce DNA mutation

      b) inhibit angiogenesis

      c) promote metastasis

      d) increase cell division

      Answer: B) inhibit angiogenesis

12. Turmeric has been used traditionally for the treatment of which of the following diseases?

      a) malaria

      b) tuberculosis

      c) diabetes

      D. All of the above

      Answer: d) all of the above

13. What is the recommended daily intake of turmeric for general health benefits?

      a) 1 gram

      b) 5 grams

      c) 10 grams

      d) 20 grams

      Answer: a) 1 gram

14. Which one of the following is not a possible side effect of excessive consumption of turmeric?

      a) upset stomach

      b) allergic reactions

      c) liver toxicity

      d) increase in brain function

      Answer: d) Increase in brain function

15. Which process increases the bioavailability of curcumin in turmeric?

      a)cooking with oil

      b) exposure to sunlight

      c) cold

      d) fermentation

      Answer: a) cooking with oil