Curcuma longa
Sign in to saveTurmeric (), or Curcuma longa (), is a flowering plant in the ginger family Zingiberaceae. It is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast Asia that requires temperatures between and high annual rainfall to thrive. Plants are gathered each year for their rhizomes, some for propagation in the following season and some for consumption or dyeing.
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Curcuma longa, commonly known as turmeric, is a flowering plant in the ginger family that is native to the Indian subcontinent and Southeast Asia. The plant's rhizomes (underground stems) are harvested annually for use in food, dyes, and replanting the following season.
AI-generated from the Wikipedia summary — may contain errors.
Species
Data DeficientSPECIES
- KingdomPlantae
- PhylumTracheophyta
- ClassLiliopsida
- OrderZingiberales
- FamilyZingiberaceae
Native toIndia
Curcuma longa is close relative of Curcuma viridiflora, but differs from the latter in its rhizomes orange and bright yellow (vs. pale yellow), coma bracts white and green, sometimes tinged reddish purple (vs. white, partly with green stripe), labellum yellowish with central, yellow band (vs. with small, brown stripe on central band).
via GBIF · IUCN · Kew POWO
Wikidata facts
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Article
15 sectionsContents
- Origin and distribution
- History
- Etymology
- Description
- Inflorescence, flower, and fruit
- Phytochemistry
- Uses
- Culinary
- Traditional uses
- Indicator
- Adulteration
- Medical research
- See also
- References
- External links
Turmeric (), or Curcuma longa (), is a flowering plant in the ginger family Zingiberaceae. It is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast Asia that requires temperatures between and high annual rainfall to thrive. Plants are gathered each year for their rhizomes, some for propagation in the following season and some for consumption or dyeing.
The rhizomes can be used fresh, but they are often boiled in water and dried, after which they are ground into a deep orange-yellow shelf-stable spice powder commonly used as a coloring and flavoring agent in many Asian cuisines, especially for curries (curry powder). Turmeric powder has a warm, bitter, black pepper-like flavor and earthy, mustard-like aroma.