Widely used in Indian cuisine, Tumeric (Curcuma domestica) is gaining acceptance worldwide for its medicinal properties. Dehydrated turmeric is utilized as whole or part in cosmetics, medicine and cuisine
Turmeric is a rhizome native to south east Asia. India produces 94% of the world production. To develop the yellow colour and characteristic aroma, harvested cleaned rhizomes are cooked in boiling water for one hour under slightly alkaline conditions. The cooked rhizomes are then dried either artificially or in the sun for 6 to 8 days. Dried rhizomes are polished to smooth their exterior and also to improve the colour. They are then sold in this form or ground into a powder.
The whole turmeric is a tuberous rhizome, with a rough, segmented skin. The rhizome is yellowish-brown with a dull orange interior that looks bright yellow when powdered.Turmeric, with its brilliant yellow colour, has been used as a dye, medicine, as well as a flavouring ingredient since ancient times. Turmeric is one of the key ingredients in many curries for adding colour and flavour.