Turmerics

Turmerics, commonly referred to as turmeric, denote the rhizomatous herb Curcuma longa and the dried, ground spice derived from its rhizomes. Native to the tropical regions of South Asia, turmerics are widely cultivated in India, Southeast Asia, and other warm climates. The spice has a warm, bitter, peppery flavor and a distinctive yellow-orange color used to color foods and impart aroma.

Botany and cultivation: Turmerics are perennials that grow from creeping rhizomes. They require warm, humid climates, rich well-drained soil, and shade or partial sun. Propagation is by dividing rhizomes. Rhizomes are harvested when the plant reaches maturity, typically 7–10 months after planting; they are cured, boiled, dried, and ground into powder, or sold fresh.

Chemical composition and uses: The color derives mainly from curcuminoids, including curcumin. Turmerics also contain essential oils. In cooking, turmeric is a key ingredient in curry powders and is used to flavor and color dishes. It is also employed as a natural dye and appears in cosmetics and traditional medicines.

Health considerations: Turmerics and curcumin have been studied for anti-inflammatory and antioxidant effects, but clinical evidence for disease treatment remains inconclusive. High doses may cause digestive upset or interact with anticoagulant medications; use during pregnancy is advised only after medical advice; people with gallbladder disease should avoid large amounts. Regulatory status varies by country.