Turmeric
Curcuma longa
PLANT NAME
Turmeric
COMMON NAMES
Indian Saffron, Golden Spice
BOTANICAL NAME
Curcuma longa
IDENTIFICATION
Broad green leaves with an underground rhizome that is bright orange-yellow on the inside.
IDENTIFICATION IMAGE
Image exists (Wikimedia Commons Curcuma_longa_roots.jpg)
PARTS TRADITIONALLY USED
Rhizome (root)
CULINARY USES
A key ingredient in curries, lending a golden color and earthy, slightly bitter flavor. Often used in golden milk or broths.
TRADITIONAL USES
Long used in Ayurvedic and traditional Chinese medicine as a potent anti-inflammatory, digestive aid, and antioxidant.
GROWING / HARVESTING
Requires a warm, humid climate and well-drained soil. Rhizomes are harvested 8-10 months after planting, then boiled and dried.
SAFETY / CAUTION
Always consult your doctor. Safe in food amounts, but large therapeutic doses may cause digestive upset or interact with blood thinners.