Turmeric (Curcuma longa) is a herbaceous perennial plant of the ginger family. Native of South Asia. Plants are gathered annually for and propagated from their rhizomes in the following season.

When not used fresh, the rhizomes are boiled for several hours and then dried in hot ovens, after which they are ground into a deep orange-yellow powder.

It is a spice widely used in curries, for dyeing fabrics and to color food as an alternative to the costly saffron. Has a slight peppery flavor and mustard smell.

Erode is the world’s largest producer of turmeric in Asia. Erode is known as the “Yellow City” or “Turmeric City”. Sangli a town in the southern part of Maharashtra is the second largest trading center for turmeric in Asia.

Turmeric is commonly called ‘haridraa’ or ‘haldi’ in India. Turmeric is known as “Manjal” and turmeric powder is known as “Manjal Thool” in Tamil. It is also known as “Manjal” in Kerala in Malayalam Language.

The uses of Turmeric are practically unlimited!

1. Is used as a curry base in all curry powders, Saambar powders and Rasam powders.

2. Specials dishes are cooked wrapped in fresh turmeric leaves to get a special flavor.

3. Is a food color used with Cheese, yogurt, salad dressing, butter and margarine.

4. Used in all savory dishes in the South India.

5. Turmeric can used just as ginger to make tender pickles.

6. Used to give a golden hue to the Boiled rice

7. Medical research includes treatment of Alzheimer’s disease, Arthritis and cancer with turmeric.

8. Has anti inflammatory and anti microbial properties

9. Used to treat digestive disorders.

10. Is an essential component of all skin creams .

11. Has been used for centuries by Indian women to keep off superfluous and unwanted body hair.

12. Is a natural anti aging agent.

13. Improves skin tone, skin tan and has a sun screening effect.

14. Used in dyeing fabrics.

15. Is an ant repellent.

16. Is the most auspicious article needed for any puja, wedding and other ceremonies in India.