Manjal

Manjal, also known as turmeric, is a spice derived from the Curcuma longa plant, a perennial belonging to the ginger family. It is native to South Asia and Southeast Asia. The spice is characterized by its vibrant yellow-orange color, which comes from a pigment called curcumin. Manjal is used primarily as a coloring agent and flavoring in various cuisines, particularly in Indian and Middle Eastern dishes.

Beyond its culinary applications, manjal has a long history of use in traditional medicine systems, such as Ayurveda and Unani. It is often associated with anti-inflammatory and antioxidant properties. In some cultures, it is also used in religious ceremonies and as a cosmetic ingredient for its supposed skin-enhancing qualities. The rhizome, or underground stem, of the turmeric plant is the part that is typically harvested, dried, and ground into a powder for use as a spice. The flavor of manjal is often described as earthy, peppery, and slightly bitter. It is a key ingredient in curry powders and is used to color rice dishes, soups, and stews. The bright hue of manjal is also utilized in dyeing textiles.