Botanical Name: Curcuma longa Linn.

Family: Zingiberaceae

Common Name: Haldi, Halad, Curcuma, Manjal, Kurkuma

Distribution:It is native to India specially Maharashtra, Tamilnadu,& Andhra Pradesh in southeast India, and needs temperatures between 20 °C and 30 °C and a considerable amount of annual rainfall to thrive. 

Turmeric is one of the oldest spices and had been used in India since ages. That is why it is said that this spice belongs to India and also called ‘Indian Saffron’. It is also used as a medicine for stomachaches and other health disorders. India is the largest producer, consumer and exporter of this spice.

Turmeric is one of the most important and ancient spices of India and a traditional crop and having very good commercial value for spice oils and oleoresins. It is used daily extensively by all classes of people in the preparation of tasty curried dishes. Turmeric not only adds its typical flavour but its colour also, thereby helping to bring out the best in curries. It is also used as a dye in cotton textiles, in medicine, in cosmetics and as a natural colour in food preparations.

Active Contents: The main active content in turmeric is Curcumin which ranges from 2 – 8% depending on the variety of the turmeric.  

Features:

·         The dark yellow color of Turmeric impart shade to the food

·         Delicate in taste- slightly bitter flavor

·         Turmeric is a preservative.

·         It is used in India from thousands of years & act as a important part of Ayurvedic medicine 

·         Turmeric is considered a symbol of purity, prosperity, and fertility.