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About Turmeric
Turmeric is an yellow spice used extensively in India and South East Asia. The word derives its origin from French Terre Merite (Meritorious Earth)
India's monopoly producing 80% of world's crop and produces about 35000 tonnes values 120 crores. Turmeric requires hot moist climate and is normally planted between May and June and it is a 8 to 9 months crop. The history Turmeric dates about 4000 years
Turmeric has been used in India for thousands of years and has found a special place in Ayurveda - the ancient India system of medicine. Thai Cuisine also gives importance to Turmeric so also China and Africa.
Turmeric is valued as a culinary delight for its bright golden colour & aroma. The yellow colour is due to curcumin - which is two ferrulic acid molecules joined by a methyl bridge. Curcumin is soluble in lipids & organic solvents but is very sparingly in water. A huge amount research work has been carried out on Curcumin revealing it as a an antioxidant, anti inflammant, anti carcinogen, antipromoter & anti malarial molecule.
Another recently discovered component of turneries TURMERIN which is water soluble antioxidant protein of 8000 daltons. Turmerin is an anti promoter, anti mutagen, anti snake venom, antiinflammant, anti protease, & anti malarial also
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