Turmeric/curcumin/Thai Kha-Mint Live Plant

Description

Turmeric is a product of Curcuma longa, a rhizomatous herbaceous perennial plant belonging to the ginger family Zingiberaceae, which is native to tropical South Asia. As many as 133 species of Curcuma have been identified worldwide. Most of them have common local names and are used for various medicinal formulations. The turmeric plant needs temperatures between 68°F and 86°F and a considerable amount of annual rainfall to thrive. Individual plants grow to a height of 1 m, and have long, oblong leaves. Plants are gathered annually for their rhizomes, and are reseeded from some of those rhizomes in the following season. The rhizome, from which the turmeric is derived, is tuberous, with a rough and segmented skin. The rhizomes mature beneath the foliage in the ground. They are yellowish brown with a dull orange interior. The main rhizome is pointed or tapered at the distal end and measures 2.5–7.0 cm (1–3 inches) in length and 2.5 cm (1 inch) in diameter, with smaller tubers branching off. When the turmeric rhizome is dried, it can be ground to a yellow powder with a bitter, slightly acrid, yet sweet, taste. Turmeric is a plant that has a very long history of medicinal use, dating back nearly 4000 years. In Southeast Asia, turmeric is used not only as a principal spice but also as a component in religious ceremonies. Because of its brilliant yellow color, turmeric is also known as “Indian saffron.” Modern medicine has begun to recognize its importance, as indicated by the over 3000 publications dealing with turmeric that came out within the last 25 years. Turmeric has been put to use as a foodstuff, cosmetic, and medicine. It is widely used as a spice in South Asian and Middle Eastern cooking. It lends curry its distinctive yellow color and flavor. It is used as a coloring agent in cheese, butter, and other foods. As a result of Indian influence, turmeric has made its way into Ethiopian cuisine. We may not ship in original grown container.