‘Indian Solid Gold’ or ‘Indian Saffron’ popularly known as Haldi in India. India is the largest producer, consumer and exporter of turmeric in the world. India accounts to be 80% of world turmeric production and 60% world exports. Indian turmeric has high curcumin content which makes it the best in the world market.
Turmeric has profound significance as
- Dyeing agent
- Flavoring agent
Did you know, ‘Kumkum’ is the by product of turmeric, it also holds a very important place in Hindu religious ceremonies, offerings and festivals. Owing to the increasing demand of pure, organic food products, turmeric is an important food coloring agent. There are many such amazing hidden benefits and facts of turmeric which is not known to many. Besides flavoring food, to purify the blood and remedy skin conditions is the most common use of Turmeric in Ayurveda. It’s used medicinally throughout Asia to treat stomach and liver ailments and also considered a natural blood purifier. It is also used externally, to heal sores, as a cosmetic and for many other health benefits; it aids digestion, and helps to fight against infection and many more…
It can be grown as a monocrop or with other plantation crops as intercrop. In this blog we will try to incorporate the complete information on turmeric plant, seed and production.
Botanical name of Turmeric is Curcuma longa, and it belongs to Zingiberaceae family- the same family as ginger. It is the rhizome or the root that is used for various purposes. Turmeric plant grows from the roots and the leaves are broad and long.
Color: Bright yellow
Flavor & Aroma: Earthy aroma and a pungent, slightly bitter flavor
Bouquet: Earthy and slightly acrid
Main constituents: Turmeric contains an essential oil max. 5%, and variety of sesquiterpenes specific for the species.
It requires a warm, humid climate condition for growth. It mostly grows in hilly areas at an altitude of 1500m from sea level. The ideal temperature ranges between 20-30 ⁰C with rainfall level of 1500 to 2250 mm per annum. Generally turmeric is ready for harvesting within 7-9 months. Typically, it is ready when the leaves turn yellow in color.
Any type of loamy soil, with natural drainage system is good for turmeric plantation. Clayey soil with a large amount of humus is best for growing turmeric, however it can also grow in sandy soil besides red soil, ashy loam or light black soil are also suitable for turmeric cultivation.
Turmeric plantation time in India, is typically just after the pre-monsoon showers and harvested during December to March. The productions of Turmeric in major states of India are as follows:
Tamilnadu: 18%, Orissa: 7%, West Bengal: 4%, Karnataka: 4%, Gujarat: 2%, Maharashtra: 2%, Kerala: 2% .
Major varieties of Turmeric in India
‘Alleppey Finger’ (Kerala)
‘Erode and Salem turmeric’ (Tamil Nadu),
‘Rajapore’, ‘Sangli turmeric’, ‘Sadashiv’, ‘Wai’, ‘Nanded-Hingoli‘ (Maharashtra)
‘Nizamabad Bulb’ (Andhra Pradesh)
Other important varieties cultivated are Erode local, BSR-1, PTS-10, Roma, Suguna, Sudarsana and Salem local.
We at Zoff, procure turmeric from Erode and Salem which has curcumin content in between 2%-2.5%. High level of curcumin not only enhances taste of food but also has high medicinal value.
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