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Turmeric

Turmeric
Curcuma longa (Haldi) W IMG 2440.jpg
Inflorescence of Curcuma longa
Turmeric BNC.jpg
Processed turmeric
Scientific classification
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Monocots
(unranked): Commelinids
Order: Zingiberales
Family: Zingiberaceae
Genus: Curcuma
Species: C. longa
Binomial name
Curcuma longa
L.
Synonyms

Curcurma domestica Valeton


Curcurma domestica Valeton

Turmeric (/ˈtɜːrmərɪk/; also, tumeric /ˈtjuː-/, /ˈt-/) is a rhizomatous herbaceous perennial plant (Curcuma longa) of the ginger family, Zingiberaceae. It is native to southern Asia, requiring temperatures between 20 and 30 °C (68 and 86 °F) and a considerable amount of annual rainfall to thrive. Plants are gathered annually for their rhizomes and propagated from some of those rhizomes in the following season.

When not used fresh, the rhizomes are boiled for about 30–45 minutes and then dried in hot ovens, after which they are ground into a deep-orange-yellow powder commonly used as a coloring in Bangladeshi cuisine, Indian cuisine, Iranian cuisine, Pakistani cuisine, and curries, as well as for dyeing.


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Wikipedia

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