Turmeric plant

        Turmeric is a yellow spice that has various uses in religious ceremonies, cooking and in                  home remedies for minor aliments. 

Turmeric is a flowering plant, Curcuma longa of the ginger family, Zingiberaceae, the roots of which are used in cooking. 

Scientific name: Curcuma longa

Higher classification: Hidden-lilies

Family: Zingiberaceae

Kingdom: Plantae

Order: Zingiberales

Rank: Species

• Turmeric, a plant in the ginger family, is native to Southeast Asia and is grown commercially in that region, primarily in India. Its rhizome (underground stem) is used as a culinary spice and traditional medicine.
• Historically, turmeric was used in Ayurveda and other traditional Indian medical systems, as well as Eastern Asian medical systems such as traditional Chinese medicine. In India, it was traditionally used for disorders of the skin, upper respiratory tract, joints, and digestive system.
• Today, turmeric is promoted as a dietary supplement for a variety of conditions, including arthritis, digestive disorders, respiratory infections, allergies, liver disease, depression, and many others.
• Turmeric is a common spice and a major ingredient in curry powder. Curcumin is a major component of turmeric, and the activities of turmeric are commonly attributed to curcuminoids (curcumin and closely related substances). Curcumin gives turmeric its yellow color.
• Turmeric dietary supplements are made from the dried rhizome and typically contain a mixture of curcuminoids. Turmeric is also made into a paste for skin conditions.

How to Grow Turmeric:

Turmeric requires 8 to 10 months of frost-free growing, from planting to harvest. It is usually planted in the winter, and harvested the following fall to early winter. Turmeric can be grown outside year-round in USDA zones 8 and higher, in the ground or in containers.

Source-Internet