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Turmeric Details & Specifications |
| Useful
Link |
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| Botanical Name |
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Curcuma longa Linn. |
| English Name |
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Turmeric |
| Hindi Name |
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Haldi |
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| CATEGORY |
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Antiseptic Anti-inflammatory Carminative |
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| SOURCE |
| Part used |
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State of the part used |
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Rhizomes |
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N/A |
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N/A |
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| FAMILY |
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Zingiberaceae |
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| GEOGRAPHICAL SOURCE |
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The plant is indigenous to India and is found in following countries: -
China
India
Southern Asia
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| IDENTIFICATION |
| Organoleptic characteristics |
| Colour |
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| Odour |
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Characteristic fragrant odor |
| Taste |
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Slightly bitter and acrid taste like ginger |
| Size |
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N/A |
| Physical
Standards |
| Total Ash |
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N/A |
| Moisture |
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Not more than 10.0 percent |
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| CHEMICAL CONSTITUENTS |
| Major |
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Major chemical constituents responsible for physicochemical and therapeutic action of the herb are :-
Volatile oil (About 5%)
Resin,
Curcumanoid (Curcumin)
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| Minor |
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Various minor chemical constituents of this drug are :--
and b pinene
a-phellandrene
Camphor
Camphene
Zingiberene
b- curcumenes
Colouring matter
Gum
Starch
Chloride of calcium
Woody fiber
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| CULTIVATION |
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Turmeric is cultivated in various countries for its rhizomes. Plants of turmeric are developed for about 7 to 9 months and harvested, cooked, dried and then processed to make powder, oleoresin and curcumin. The extraction of powder is carried out using solvents, water or both. |
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| STORAGE |
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To maintain physicochemical properties and medicinal values of the herb it is recommended to maintain following storage conditions: -
Preserve in a well-closed container
Protection from moisture
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