Curcuma longa – cut dried root

Turmeric root is harvested, cleaned, then sliced and dried at low temperatures to preserve its active compounds and distinctive aroma. It can be infused alone or combined with other herbs to enhance its effects. It is also used in traditional cosmetic treatments as a base for masks or poultices.

Description

Pieces of bright yellow-orange rhizome with a dense, fibrous texture. Earthy, slightly camphorous odor, bitter, peppery, and spicy taste.

Nomenclature

• Common names: Turmeric, Indian saffron
• Latin name: Curcuma longa
• Family: Zingiberaceae (ginger family)
• Part used: Rhizome
• Form: Cut, dried
• Origin: India, Sri Lanka, Southeast Asia
• English name: Turmeric root
• Name in German: Kurkuma
• Name in Spanish: Cúrcuma
• Name in Italian: Turmeric
• Name in Arabic: كركم (Kurkum)

Main virtues

Traditionally used in Ayurvedic medicine to balance the doshas, turmeric is also renowned for its tonic effect on digestion. Externally, it is used to soothe the skin, even out skin tone, or create purifying hair treatments.

Main constituents

Curcuminoids (curcumin, demethoxycurcumin), essential oils (zingiberene, turmerone), starch, resins, tannins, vitamins C and E.

Use and dosage

• Infusion: 1 tablespoon per 250 ml of water, infuse for 10 to 15 minutes. Can be combined with ginger or black pepper.
• Decoction: Boil for 10 minutes for a more concentrated herbal tea.
• Cosmetic: incorporated into a paste with clay or honey for a face/body mask or poultice.
• Cuisine: curry base, golden milks, marinades, sauces, soups.

Precautions, side effects and contraindications

• Not recommended in cases of biliary obstruction or active gastric ulcer.
• Use with caution during pregnancy at high doses.
• May permanently stain textiles and surfaces.

History and origin

A sacred plant in Vedic traditions, turmeric is one of the pillars of Ayurvedic medicine. Used as a textile dye, ritual pigment (tilaka), or remedy, it occupies a central place in Asian pharmacopoeias. Its use then spread to the Middle East and Europe via the spice trade routes.

Miscellaneous information

• Packaging: kraft bag or opaque glass jar.
• Storage: in a dry place, away from light and heat.
• Appearance: dry yellow-orange to brownish fragments.
• Smell: earthy, slightly spicy.

Sources and references

• Pl@ntUse – https://uses.plantnet-project.org
• Ayurvedic Pharmacopoeia of India
• Corpus of traditional medicinal spices
• Sacred Botany of Ancient India

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