Utilization of turmeric is high in textile, medicinal and culinary industries. This golden spice is inborn to India and South East Asia. Its fresh form is very much found in Thai cuisine whereas in other parts of Asia, it's used as spice. Turmeric is a Kharif crop which grows well in hot and humid climate and prospers in light black or red soil.
Sowing of the root stalk is done during spring season and the plant becomes ready to harvest with in 7-8 months. Turmeric is largely cultivated in India, Thailand, Taiwan and other South East Asian countries. The dried rhizome is imported in countries, namely Japan, Sri Lanka, Iran, United States of America and Ethiopia. India is producing the finest quality and different varieties of turmeric and is the largest producer and consumer of turmeric. Varieties grown are Alleppey Finger, Erode Turmeric, Salem Turmeric, Raja pore turmeric, Nizamabad bulb.
Having botanical name curcuma longa l, Turmeric Oleo offered has its origin in India with a dark yellow brown color and spicy odor. Having solubility in oil and insoluble in water, it is extracted using solvent extraction process through ginger and dried rootstock of turmeric (Curcuma longa L) of zingiberaceae. The main component of oil is curcumin, tumerone and zingiberene and has many pharmacological and anti inflammatory properties.
Also known by common names of Goeratji, Kakoenji, Curcuma, Ukon, Koenjet, Kunir, Kunyit, Kondin, Oendre, Renet, Rame, Temu kunyit, Temu kuning, the oil is used as coloring and flavoring agent for fast foods, jams, canned foods and other products.
Turmeric, both finger and bulb, is renowned for its health benefits, including anti-inflammatory, antioxidant, and immune-boosting properties. It aids digestion and supports joint health. In the kitchen, turmeric adds a vibrant yellow color and earthy flavor to curries, soups, and rice dishes, making it a staple in Indian and Southeast Asian cuisines.
The dried root of Curcuma longa plant of the ginger family, Turmeric is native to the Indian subcontinent and Southeast Asia. Being perennial and Rhizomatous, it requires between 20-30 degree Celsius and a good amount of annual rainfall to grow. The rhizomes are collected every year. They are either used as it is or boiled in water and dried. They are then powdered into an orange-yellow powder
When ground into a fine powder, the turmeric finger is one of the main components in most cuisines, adding flavour and colour. The most pure form of turmeric is utilised in the production of foods, medications, and dyes. The farmers who raise the crop naturally and organically are the source of the product.
The ginger family includes turmeric, or Curcuma Longa, a lovely perennial with enormous lily-like leaves and spikes of clustered flowers. Turmeric is often propagated from "figures," or short portions of rhizomes from the previous year's growth, and is most frequently dried and crushed. It is a vigorous perennial that grows to a height of 1 m (3 ft).
Turmeric is a yellow spice from the ginger family. It has curcumin, a compound with anti-inflammatory and antioxidant properties. Turmeric is used in Asian cuisines, especially curries, and as a natural dye. Curcumin may have benefits for brain, heart, and other health conditions, but more research is needed. Turmeric can stain easily and is poorly absorbed, so it is often taken with black pepper or fat. Turmeric has a warm, bitter, and earthy flavor and aroma
Key Specifications/Special Features-Natural Indian Best Quality Spice.
Dried and powdered Tumeric is available for sale to buyers globally. It is sourced from the northern part of Nigeria. They are air dried under hygienic conditions to meet international standards. The Tumeric can be used as a dye, spice and for skin beauty regimen. It is packaged according to buyer's specifications on request.
