Botanical Name:Curcuma longa

Family Name:Zingiberaceae

Common Name:Turmeric

Part used:Rhizome or Underground Tuber

Specific Gravity:0.916 to 0.936

Refractive Index:1.502 to 1.513

Optical Rotation:-24 to -27

Odor :

Blends Well With:All carrier oils and butters, ginger oil, patchouli oil

Uses: Turmeric oil has an antiseptic, anti carcinogenic, diuretic effect. This oil is mixed with honey and pepper and used in medicine rubs to cure common cough.

Countries where it’s found: India is said to be the largest producer of Turmeric besides Pakistan and Bangladesh.

Harvesting Information: The turmeric is major produced in South Asian countries which provide appropriate weather and soil conditions for the Turmeric plant to grow. Small rhizomes are planted in the soil and turmeric is hence grown.

History of the Plant: The main usable part of the Turmeric plant is the root of the plant. The root or the tuber, of the plant when extracted from the soil resembles that of the Ginger plant. However the turmeric is first dried then powdered and then consumed. The turmeric is also known as the 'Indian Saffron'. It has a bright, impressive yellow colour. Turmeric is mainly used in most of the Indian food preparations, whether it is vegetarian or non - vegetarian. The Turmeric has a distinguished spicy, earthy warm-woody fragrance. The major constituents of Turmeric oil are phellandrene 4.39, limonene 2.29, zingiberene 1.21, ar-curcumene 1.43, ar-turmerome 21.81, a-turmerone 25.33, β-turmerone 16.74, 1, 8 cineole 1.64.

Extraction Process: The tuber is first extracted from the soil and thoroughly cleaned. Once cleaned, the skin of the Turmeric tuber is peeled off and then the tubers are dried properly. The dried form of the turmeric is consumed in various forms after processing. The dried up tubers are then ground to powdered form to be used in food preparation, it is also used as a natural dye for the colour yellow.the oil content is extracted by steam distilling the turmeric roots.