Zingiberaceae, Tumeric
Tumeric; Huang Jiang; Kunyit, (M); Manjal, (T); Wong-Keong, (C); Ng-Kiew,
(H).
Curcuma Domestica Valeton (Zingiberaceae)
Description
Tumeric
This erect perennial has tender erect leaves and ornamental inflorescences.
The narrow, freely branched rhizomes are orange in colour and widely cultivated
as a spice.
Origin
It is native to southern Asia. The earliest record of tumeric came from
Assyria in about 600 BC. In the Middle Ages, it was known in Europe as
Indian Saffron because it was also used as a dyestuff.
Uses
Its peeled and finely grated rhizomes together with other spices including
clove, coriander, cumin, ginger, capsicum and cinnamon constitutes the
curry powder. Tumeric is also used to colour the water for cooking pulut
rice (Known as nasi kunyit) and eaten by Malays on ceremonial occasions.
European food factories employ it as dyestuff for certain food products.
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