Turmeric

Origin

It is a native of India. Apart from India, it is cultivated in Pakistan, Malaysia, Myanmar, Vietnam, Thailand, Philippines, Japan, Korea, China, Sri Lanka, Nepal, East & West Africa, South Pacific Islands, Malagasy, Caribbean Islands and Central America. In India, it is cultivated in the States of Andhra Pradesh, Maharashtra, Orissa, Tamil Nadu, Karnataka and Kerala.

Turmeric is a tropical crop cultivated from sea level to 1200 meter MSL. It grows in light black, black clayey loams and red soils in irrigated and rainfed conditions. The crop cannot stand water logging or alkalinity.

Uses

Turmeric is used to flavour and to colour foodstuffs. It is a principal ingredient in curry powder. Turmeric oleoresin is used in brine pickles and to some extend in mayonnaise and relish formulations, non-alcoholic beverages, gelatins, butter and cheese etc. The colour curcumin extracted from turmeric is used as a colourant.

Turmeric is also used as a dye in textile industry. It is used in the preparation of medicinal oils, ointments and poultice. It is stomachic, carminative, tonic, blood purifier and an antiseptic. It is used in cosmetics. The aqueous extracts has biopesticidal properties.

Names in Indian Languages

Hindi	: Haldi
Bengali	: Halud, Pitras
Gujarati	: Haldhar, Haldi
Kannada	: Arishia
Konkani	: Halad
Malayalam	: Manjal
Marathi	: Halede, Halad
Oriya	: Haldil
Punjabi	: Haldar, Haldhar, Haldi
Sanskrit	:  Haladi, Harita
Tamil	: Manjal
Telugu	: Pasupu
Urdu	: Haladi