Turmeric

Turmeric (Curcuma longa) is a bright yellow spice known for its culinary, medicinal, and industrial applications. It is widely used in cooking, cosmetics, and Ayurvedic medicine due to its active compound, curcumin, which has powerful anti-inflammatory and antioxidant properties.

1. Types of Turmeric

• Whole Turmeric Fingers – Dried whole roots used for grinding into powder.

• Turmeric Powder – Finely ground turmeric for cooking, medicinal, and cosmetic uses.

• Curcumin Extract (95%) – Concentrated form used in pharmaceuticals and supplements.

• Alleppey Turmeric – High-curcumin variety (5-6%), dark yellow, grown in Kerala.

• Erode Turmeric – Famous variety from Tamil Nadu, with moderate curcumin content.

• Salem Turmeric – Bright yellow, widely used in the spice industry.

2. Quality Grades & Specifications

• Curcumin Content: 2-6% (higher curcumin = better quality).

• Moisture: Below 12% (for longer shelf life).

• Ash Content: Below 7%.

• Appearance: Smooth, uniform, and bright yellow.

3. Uses of Turmeric

• Culinary: Used in curries, spice blends, and food coloring.

• Medicinal: Anti-inflammatory, antioxidant, immune booster.

• Cosmetic & Skincare: Used in face packs, creams, and soaps.

• Industrial Uses: Dyeing fabric, natural food coloring.

• Pharmaceuticals: Used in herbal supplements and Ayurveda.