India is the largest exporter of turmeric in the world and the strain that is exported from Kerala is known as the 'Alleppey Finger'. Turmeric is also exported from the country as a powdered spice and as oleoresin, a resin based product. Indian turmeric is also considered the best quality wise.
History Turmeric
The antiquity of this treasured yet inexpensive herb can be estimated from the fact that it finds mention in the Vedic texts of India. Its significance as a spice and as a religious symbol has been documented almost 4000 years back. It finds mention among the Assyrian herbs (600 BC) and in Dioscorides' works.
Growth And Cultivation
Turmeric grows extensively in India and Sri Lanka. India exports almost all of the world's supply of this spice. However India is also a huge market for turmeric. Almost 80% of India's produce is use up at home. Some other countries which cultivate the crop are China, Taiwan, Indonesia, Australia and Peru. The Middle East countries, the UK, USA and Japan are chief importers of this spice.
In India turmeric cultivation is mainly undertaken in Andhra Pradesh, Maharashtra, Orissa, Tamil Nadu, Karnataka and Kerala. Turmeric thrives best in a hot and moist environment. It grows well on loamy and alluvial soils and at altitudes less than 1220 m from sea level. The crop requires a high amount of manuring. Healthy rhizomes are planted and these begin to sprout within 15 days provided proper irrigation and adequate mulch soil is provided. The crop requires regular weeding and protection against plant diseases. Insect pests and fungal diseases tend to destroy the crop and must be guarded against. About 8 months after they were first planted the crop is ready for harvest. The plant is lifted by the leaves and the tops are separated. The roots are then cleaned of soil and mud.
Uses of Turmeric
Cuisine:
Turmeric is an essential part of the Indian cuisine especially the South Indian food. Turmeric is a versatile spice and virtually every dish, be it pulses and legumes, vegetables or meat or rice preparations such as pulao, biryani etc. is flavored with this spice. In some parts of the globe such as Indonesia, fresh, shredded turmeric leaves are added to the dishes to lend the flavor but not the color. The fresh rootstalk is grated and added for a bright yellow color and a spicy aroma or it may be dried and powdered for a subtler fragrance and comfortable use.
Turmeric is used more for its coloring properties rather than the spicy flavor it lends. It is used extensively in Asia. The Indian and Thai almost all curries, stews, pickles, chutneys and curry powders and pastes contain turmeric. Nasi Kuning a Balinese yellow rice dish derives its color from the fresh, pounded turmeric added to it. Though the chefs of the western world do not add this spice directly to their recipes, turmeric forms an important part of many sauces and acts as the colorant in mustard, butter, cheese and fruit based beverages and liqueurs.
Turmeric In Medicine
Ancient Indian systems of medicine such as Ayurveda and Siddha have known the use of turmeric for its medicinal properties since ancient times. In fact in most Asian countries, this spice has been used for its curative virtues. For example in Malaysia, freshly ground turmeric paste is applied to the mother's belly and on the umbilical cord immediately after labor. This is believed to prevent any bacterial infection in the system. The holistic systems of therapy in India ascribe turmeric a host of curative properties. It is used in digestive concoctions, blood purifying tonics, anti-septic and anti bacterial ointments and in vermicides. The anti inflammatory properties of turmeric are probably the most recognized. It is said to enhance the secretion of Cortone Acetate and diminish histamine levels in the human system. The anti-oxidant attributes of this spice protect against the high energy free radical damage to organic cells. The anti-carcinogenic properties of Turmeric have been under intensive scientific research for a few years now. It is believed that races which consume a small amount of turmeric regularly are less prone to colorectal cancer and the spread of breast cancer to other organs is reduced considerably. However, high consumption of turmeric is detrimental, in the sense, that it is known to cause degeneration of proteins which guard against the formation of tumors.
Turmeric is a known detoxifying agent and protects the liver and the brain against auto immune disorders. This herb is also a famed natural antibiotic and is a very effective home remedy for ordinary colds, coughs, sore throat and fever. Turmeric exhibits many anti bacterial and anti fungal properties and thus is an effective cure for dermatological ailments such as acne and psoriasis. It is this property that has been made use of in many cosmetic products containing turmeric. In ancient India turmeric also was used as an antidote to some forms of poisoning and also in ointments to cure burns.
Turmeric In Cosmetics
Perhaps no herb has been used as extensively in India as turmeric. Indian women, especially South Indian women grind fresh raw turmeric roots and apply the paste on their face, neck and arms. This is supposed to rid their facial skin etc of unwanted hair growth and lend the complexion a golden glow. Besides ridding the face of acne, pimples and dark spots, turmeric balances the pH factor of the skin. it is said to have a cooling effect and hence is used in vermillion or "kumkum" that is applied over the pineal gland or the ajna chakra.
Other Uses Turmeric
Turmeric is used for its properties colorant in the production of dyes for wool and cotton. It also lends color to many pharmaceutical drugs, confectioneries, paints and varnishes.
Turmeric in Kerala
Turmeric is an indispensable household item in Kerala. While most households grow the plant indigenously in gardens and flowerpots, dried and powered turmeric is readily available. It is used in all auspicious occasions and bestows prosperity to the Malayalis. Kerala is also one of the largest producer and exporter of turmeric in the country.
Last Updated on 25 May 2011
