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Cultivated turmeric (long turmeric, domestic turmeric, Indian saffron). Legends, myths, symbolism, description, cultivation, methods of application

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Content

1. Photos, basic scientific information, legends, myths, symbolism
2. Basic scientific information, legends, myths, symbolism
3. Botanical description, reference data, useful information, illustrations
4. Recipes for use in traditional medicine and cosmetology
5. Tips for growing, harvesting and storing

Cultivated turmeric (long turmeric, domestic turmeric, Indian saffron), Curcuma longa. Photos of the plant, basic scientific information, legends, myths, symbolism

Basic scientific information, legends, myths, symbolism

Sort by: Turmeric (Curcuma)

Family: Ginger (Zingiberaceae)

Origin: The plant is native to South Asia, widely cultivated in India, China, Japan, Indonesia and other countries of the tropical and subtropical zone.

Area: Turmeric is grown in tropical regions around the world, including India, China, Japan, Indonesia, and Central and South America.

Chemical composition: The main biologically active substance of turmeric is curcumin, a yellow pigment that belongs to the class of curcumoids. In addition, turmeric contains essential oils, cucurminodes, proteins, fats, carbohydrates, vitamins and minerals.

Economic value: Turmeric is widely used in cooking as a seasoning, as well as in the production of food colors and flavors. It also has many medicinal properties and is used to treat a number of ailments such as arthritis, cancer, diabetes, and others. In addition, turmeric has found use in cosmetics and perfumes due to its antioxidant properties.

Legends, myths, symbolism: In Indian culture, turmeric has a long history of use in medicine and religious ceremonies. Turmeric is often associated with the god Ganesha and is used in many religious rituals. In addition, turmeric is a symbol of wealth and prosperity.

Cultivated turmeric (long turmeric, domestic turmeric, Indian saffron), Curcuma longa. Description, illustrations of the plant

Cultivated turmeric (long turmeric, domestic turmeric, Indian saffron), Curcuma domestica Val var Curcuma longa L. Botanical description, distribution, chemical composition, usage features.

Ginger family - Zingiberaceae.

Perennial herbaceous plant up to 90 cm high with alternating two-row simple oval leaves.

Tuberous, almost rounded rhizome up to 4 cm in diameter, yellowish-gray, with annular scars from the leaves, gives the aerial part of the plant from the apical bud. Numerous thin roots depart from the tuberous rhizome, some of them swell at the end into small nodules, these nodules are not yellow. The aerial part consists of several oblong basal leaves on long (up to 1 m) sheath petioles.

The peduncle (about 30 cm) is densely planted with green, lighter stipules at the top, in the axils of which flowers develop in the middle part of the peduncle. The flowers are tubular with a three-lobed, slightly irregular limb, yellow, wide yellow lip.

The homeland of turmeric, probably India, is not found anywhere else in the wild.

Propagated by segments of rhizomes.

The plant contains starch, a very fragrant essential oil (1,5-5%) and the dye curcumin (0,6%, soluble in fats and alcohol, insoluble in water), as well as o-phellandrene, zingiberene (2,5%), borneol, sabinene, beta-curcumin.

Turmeric is known as a spice (capable of replacing ginger), a dye, and a medicinal plant. The taste and smell of turmeric is slightly spicy, pleasant, and in large quantities - sharp, burning. It is part of various national spice mixtures.

In the coloring of dishes, turmeric is a good substitute for saffron, but much cheaper.

Turmeric is used in the food industry for coloring butter, margarine, cheeses, various foods and medicines. As a spice, it is used with hard-boiled eggs, omelettes, in the preparation of light sauces, salads, mashed soups, stews, crabs, lobsters and oysters.

Turmeric enhances and enhances the flavor of chicken broth and chicken dishes, and is also added to mustard, cucumbers, and various vegetables marinated in vinegar.

The addition of turmeric to food promotes the production of bile and gastric juice, and is a means of increasing appetite.

In folk medicine, turmeric was used for diseases of the liver and gallbladder, kidneys, and also as a gastric remedy that improves digestion and increases appetite.

In the Middle Ages, turmeric was used mainly as a dye for gloves, metals, and for coloring wood in a golden color.

Authors: Dudchenko L.G., Kozyakov A.S., Krivenko V.V.

Turmeric (Indian saffron), Curcuma longa L. Classification, synonyms, botanical description, nutritional value, cultivation

Turmeric, or Indian saffron, - Curcuma longa L. - is cultivated in significant quantities in India. From its tuberous rhizomes, a delicate starch ("Ostinda arrowroot") is extracted, which serves as a spicy seasoning for sauces.

Antillean arrowroot - C. angustifolia Roxburg - produces a yellow starch that does not thicken in boiling water. The bazaars of India sell excellent starch from C. teucorhiza Roxburgh and C. rubescens Roxburgh.

In Vietnam, under the name "arrowroot", C. pierana Gagnepain is cultivated with rhizomes that give cloudy starch. Costus speciosus Smith is grown there for the sake of fruits and edible rhizomes.

In India, ginger is cultivated - Zingiber officinale Roscoe - a perennial plant with tuberous rhizomes. It is used as a spicy vegetable, as well as for jams, liqueurs and special ginger beers. The roots contain 2,2% burning ginger oil.

The culture of ginger on the Black Sea coast is not difficult, only its rhizomes need to be stored in greenhouses in winter.

Author: Ipatiev A.N.

Turmeric long, Curcuma longa. Methods of application, origin of the plant, range, botanical description, cultivation

Rhizomes of various shapes and pieces of cylindrical lateral shoots are on sale. Turmeric contains essential oil (1,5-5,0%), which contains zingiberene (25%), borneol and other terpenoids.

The rhizomes contain yellow pigments (2,5-4,5%), including curcumin, used to dye silk and cotton fiber. Turmeric is widely used as a seasoning for food, as a food coloring, in medicine.

Turmeric oil is used in perfumery, cosmetics, as well as for flavoring various dishes. In the countries of Southeast Asia, it is widely used in religious rituals.

India is considered the birthplace of long turmeric.

It is cultivated in India, China, Indonesia, Japan, Sri Lanka, Cambodia, Madagascar and Reunion, in the Caribbean.

The main producer and exporter of turmeric in the world market is India. The production of turmeric in this country at the end of the 80s reached 300 thousand tons, export - 17,5 thousand tons.

Turmeric (Curcuma longa L), ginger family (Zingiberaceae) is a perennial herbaceous plant. The underground part is represented by fibrous roots and thickened rhizomes, thicker and more rounded than those of ginger. At the ends of the rhizomes, processes called fingers are formed. Leaves grow on rhizomes, forming a false stem up to 60 cm tall. The leaves are lanceolate, pointed, light green.

The flowers are located on a short (up to 30 cm) peduncle in the axils of numerous green bracts. The inflorescence is spike-shaped, up to 10-15 cm long. The flowers are pale yellow, tubular, very similar in structure to the ginger flower. The main difference between them is that turmeric has 2 sterile petal-shaped stamens in a flower, while ginger has only 1.

The fruit is a box, 3-leaved, very rarely formed.

Vegetation features. Curcuma longa is a heat-loving and moisture-loving plant. Sandy and loamy soils, light in mechanical composition, are most favorable for it. The reaction of the soil solution is neutral or with slight deviations in one direction or another.

In the wild, Turmeric longa grows on sandy soil in abundantly moist valleys or hillsides along the east and west coasts of India.

The agricultural technique of turmeric is the same as that of ginger. It is propagated vegetatively by parts of rhizomes. Seeds are produced very rarely. In some cases, compacting crops are grown along with turmeric - yams, taro, etc.

Good results are obtained when manure is applied, as well as nitrogen-potassium fertilizers. In areas with insufficient rainfall or with uneven precipitation, irrigation gives a high effect.

Harvesting of rhizomes begins when the leaves turn yellow. Their average harvest per 1 ha is about 17 t, and in India, when manure is applied and irrigated, it can reach 28 t/ha.

The dug out rhizomes are cleaned of the earth and small roots, and then treated with boiling water. After drying for 5-7 days, the rhizomes become very hard, shine on the cut (horn-like consistency), sink in water.

In some countries (India), such processing is not done for sale on the domestic market, but is limited only to cleaning the rhizomes from unnecessary impurities.

Authors: Baranov V.D., Ustimenko G.V.

Cultivated turmeric (long turmeric, domestic turmeric, Indian saffron), Curcuma longa. Recipes for use in traditional medicine and cosmetology

Ethnoscience:

• Treatment of arthritis and rheumatism: Make a turmeric infusion by adding 1 teaspoon of turmeric powder to 1 cup of hot water. infuse for 10-15 minutes, then strain and drink 2-3 times a day.
• Improving digestion: add turmeric to meals or drink turmeric infusion after meals to improve digestion and reduce constipation.
• Treatment of skin diseases: Apply a turmeric mask to problem areas of the skin to reduce inflammation and promote healing.
• Reducing cold and flu symptoms: add turmeric to tea or make an infusion of turmeric, honey, and lemon to reduce cold and flu symptoms.
• Improvement of blood circulation: use turmeric to improve blood circulation and prevent cardiovascular disease.

Cosmetology:

• Face mask with turmeric and yogurt: Mix 1 teaspoon of turmeric with 2 teaspoons of yogurt. Apply to face and leave on for 10-15 minutes, then rinse with warm water. This mask helps to hydrate and brighten the skin as well as reduce inflammation.
• Body scrub with turmeric and ground oatmeal: Mix 1 teaspoon turmeric with 1/4 cup ground oatmeal and enough milk to make a paste. Massage your body with this scrub, then rinse with warm water. This scrub helps to exfoliate the skin and make it soft and smooth.
• Turmeric Rose Water Facial Toner: mix 1/2 teaspoon turmeric with 1 cup rose water. Stir, then apply to face with a cotton ball. This tonic helps to hydrate and brighten the skin, as well as reduce inflammation and irritation.
• Face cream with turmeric and coconut oil: mix 1/2 teaspoon turmeric with 1 tablespoon coconut oil. Apply to face and leave on for 10-15 minutes, then rinse with warm water. This cream helps to moisturize and brighten the skin, as well as soften it.

Attention! Before use, consult with a specialist!

Cultivated turmeric (long turmeric, domestic turmeric, Indian saffron), Curcuma longa. Tips for growing, harvesting and storing

Long turmeric (Curcuma longa) is a herbaceous plant in the ginger family that is grown in tropical and subtropical regions of the world. This plant is used as a spice, as well as in medicine and cosmetics.

Tips for growing, harvesting and storing turmeric longa:

Cultivation:

• Soil and Light Choices: Curcuma longa prefers fertile soil that drains well and is rich in organic matter. She also needs bright but diffused light. You can grow it both indoors and outdoors in temperate climates.
• Planting: Choose a pot or container with holes for drainage and fill it with fertile soil. Place a turmeric rhizome about 10-15 cm long and cover it with earth. Make sure the plant is getting enough water and light.
• Distance Between Plants: Turmeric longa plants should be planted about 30-45 cm apart to give them enough room to grow.
• Water the plant regularly, but avoid flooding. Turmeric longa needs moderate moisture. Also fertilize the plant periodically using organic fertilizers such as compost or manure. Make sure the plant gets enough light, but protect it from direct sunlight, which can damage the leaves.

Workpiece:

• Turmeric longa leaves are harvested when the plant reaches maturity.
• You can cut off the leaves or flowering tuber and use it for cooking or other purposes.

Storage:

• Fresh turmeric leaves can be stored in the refrigerator for several days.
• To keep turmeric leaves long for a longer period, they can be frozen.
• You can also dry the leaves and store them in a glass jar in a cool, dry place.

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