GOLDEN SPICE OF INDIA

 Turmeric is known as the “golden spice of India”. No Indian recipe is complete without turmeric powder. I bought turmeric powder from India and use it in almost all the dishes that I cook, whether vegetarian or non-vegetarian. It is strongly associated with the sociocultural life of the people of the Indian subcontinent. It has been used for 4000 years as a medicinal plant and held sacred from immemorial times. In medieval Europe, turmeric became known as “Indian Saffron”, since it was widely used as an alternative to the far more expensive saffron spice.

Turmeric is derived from the roots (rhizomes) of Curcuma longa which is a well-known indigenous perennial plant of the ginger family (Zingiberaceae). Turmeric can be grown under diverse tropical conditions with altitudes ranging from sea level to 1500m above sea level. It requires a well-drained sandy or clay loam soil, with a temperature ranging between 20-30°C and annual rainfall of 1500 mm or more. It grows up to 60-90 cm high, with a short stem and tufted leaves. Turmeric is ready for harvesting 7 to 10 months after planting, right when the lower leaves turn yellow. Harvesting is done by digging the rhizomes up. The leafy tops are then cut off and the roots removed. The rhizomes are then washed, and some retained for replanting in the future. The cleaned rhizomes are cooked in boiling water for an hour under slightly alkaline conditions. The cooked rhizomes are then dried, either artificially or in the sun for 6 to 8 days. Dried rhizomes are polished to smooth their exterior and improve their color. They are then sold as whole or ground to make turmeric powder.

Turmeric spice should be stored in airtight containers in a cool dark place, as it loses its potency when exposed to heat, light, and air. Turmeric, known for its warm and peppery flavor is commonly used in powdered form, but can also be used fresh just like ginger. In some regions its leaves are used to wrap and cook food.

The uses of turmeric for medicinal purposes, alongside its culinary use have existed since its discovery. Numerous holistic and herbal uses of turmeric are described in ancient Indian medical texts. Throughout Indian history, Turmeric mixed with a glass of milk has been used for rapid recovery from injuries. Physical application of turmeric paste on injuries has also proved to be helpful. Turmeric has recently become popular in western cultures. Much of its recent popularity is owed to research on its therapeutic properties.  Curcumin, the active component in turmeric, is known to have antioxidant, antibacterial and anti-inflammatory properties. Turmeric has been used efficiently in the treatment of rheumatoid arthritis, liver diseases, dermatological disorders and blood purification. During this research, I discovered a recent study stating that turmeric may help to treat Alzheimer’s disease. Scientists continue to learn about how turmeric affects many aspects of our physiology beyond our taste buds.

 Turmeric powder is a highly valued product for food preservation. It is also used as a base material in curry powder. It has gained immense popularity in the international market, especially in the US, UK and Middle East. India is the largest producer of turmeric, supplying 94% of the world’s demand. There are many varieties of turmeric available in India based on the region of cultivation. Amongst the varieties, the Nizam variety is considered the best for its bright yellow color. This variety is widely grown in the Nizamabad, Karimnagar and Koratal centers in the state of Andhra Pradesh.

Turmeric has a long history of use for many religious ceremonies, especially in Indian culture. Some women use it as a cosmetic called “Kappumanjal” and apply it over their bodies. Even today it is commonly made into a paste and applied to the forehead (ajna chakra or third eye) during pujas (devotional ceremonies) and weddings.