Description: Curcuma longa is a sterile triploid organism that has evolved through natural selection and propagation. A relative of ginger and sharing similar growing conditions, it is a hybrid of the wild turmeric found in southern Asia, with India being the predominant producer of growing turmeric plants for trade. Turmeric can also be found in China (where it has been cultivated since the seventh century), Jamaica, Indonesia, and Malaysia.
Health benefits:
Turmeric plants are great sources of vitamin C, magnesium, and potassium but the list of turmeric benefits doesn’t stop there. With the cultivation of turmeric dating from 300 B.C. by the Harappan civilization, turmeric has been long found to have a plethora of medicinal benefits. Arthritis, muscle sprains, swelling, and pain caused by injury or surgical incision has been shown to be relieved. Stomach and liver ailments, skin diseases, and some heart related diseases can all be aided with the use of turmeric plants. It can be utilized as a blood purifier, anti-inflammatory, and antioxidant too. Growing turmeric and using the Curcumin from the plants may aid in the battle against certain types of cancer, including leukaemia. Further studies have shown that turmeric plants may also be beneficial to those afflicted with Alzheimer’s disease. In China, the plants have been used as a treatment for depression. There are additional turmeric benefits to one’s daily life such as its use in cosmetics or sunscreen, as a home remedy for sunburn, as a dye for the body or cloth, and even as a depilatory for Indian women. It is widely reputed to aid in digestion and for this reason is a major ingredient in Indian cuisine, including curry. Turmeric is also the ingredient which lends its brilliant yellow colour to mustards.
Locations of harvest:
Time period of harvest:
Harvest process: Turmeric roots are harvested in winter after the plants have died down and all the leaves and stem have dried up, which occurs approximately 7 to 10 months after planting. When the plant dies back to the ground, it transfers all the nutrients into the rhizome (root) which becomes dormant over winter.
Drying and Processing: The processing of turmeric is to be done 2 or 3 days after harvesting. If there is delay in processing, the rhizomes should be stored under shade or covered with sawdust or coir dust. Drying. The cooked fingers are dried in the sun by spreading them in 5-7 cm thick layers on bamboo mats or drying floor. The curing process involves cooking of cleaned rhizomes at 100° C. Steaming of turmeric at 100° C sometime results in overcooking thus lowering the curcumin content of turmeric. The cooked rhizomes typically take about 15-25 days (depends on ambient conditions) to dry in the sun. The sun drying process includes drudgery like rolling the rhizomes each day to improve their shape and management rhizomes on daily basis (spread during sunny hours and heap during non-sunny hours). The plant level processing involves polishing, grinding, and packing. Polishing of dried rhizomes removes their hard skin. The polished rhizomes are then crushed and sieved to produce turmeric powder. The powder is packed in small packets for supplying to market.