When not used fresh, the rhizomes are boiled for several minutes (about 30-45 minutes) and then dried in hot ovens,[4] after which they are ground into a deep orange-yellow powder commonly used as a spice in curries and other South Asian and Middle Eastern cuisine, for dyeing, and to impart color to mustard condiments. Its active ingredient is curcumin and it has a distinctly earthy, slightly bitter, slightly hot peppery flavor and a mustardy smell. Curcumin has been a centre of attraction for potential treatment of an array of diseases, including cancer, Alzheimer's disease, diabetes, allergies, arthritis and other chronic illnesses.[5]
India and
Pakistan are significant producers of turmeric
[6] which has regional names based on language and country. The name appears to derive from the Latin,
terra merita (merited earth) or turmeryte .
[7] The name of the genus,
Curcuma is from an Arabic name of both
saffron and tumeric (see
Crocus)
In India, turmeric has been used traditionally for thousands of years as a remedy for stomach and liver ailments, as well as topically to heal sores, basically for its antimicrobial property.[14] In the Auyurvedic system (since c. 1900 BCE) turmeric was a medicine for a range of diseases and conditions, including those of the skin, pulmonary, and gastrointestinal systems, aches, pains, wounds, sprains, and liver disorders. A fresh juice is commonly used in many skin conditions, including eczema, chicken pox, shingles, allergy, and scabies.[15] The active compound curcumin is known to have a wide range of biological effects including anti-inflammatory, antioxidant, antitumour, antibacterial, and antiviral activities, which indicate huge potential in veterinary and clinical medicine.[16] In Chinese medicine, it is used for treatment of various infections and as an antiseptic.[17]