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Turmeric
Turmeric (/ˈtɜːrmərɪk, ˈtjuː-/), or Curcuma longa (/ˈkɜːrkjʊmə ˈlɒŋɡə/), is a flowering plant in the ginger family Zingiberaceae. It is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast Asia that requires temperatures between 20 and 30 °C (68 and 86 °F) and high annual rainfall to thrive. Plants are gathered each year for their rhizomes, some for propagation in the following season and some for consumption or dyeing.
The rhizomes can be used fresh, but they are often boiled in water and dried, after which they are ground into a deep orange-yellow shelf-stable spice powder commonly used as a coloring and flavoring agent in many Asian cuisines, especially for curries (curry powder). Turmeric powder has a warm, bitter, black pepper-like flavor and earthy, mustard-like aroma.
Although long used in Ayurvedic medicine, there is no high-quality clinical evidence that consuming turmeric or the principal turmeric constituent, curcumin, is effective for treating any disease. Curcumin, a bright yellow chemical produced by the turmeric plant, is approved as a food additive by the World Health Organization, European Parliament, and United States Food and Drug Administration. Turmeric and its extract curcumin are generally safe but have recently been linked, especially in high-bioavailability forms, to rare cases of immune-mediated acute liver injury that typically resolve after stopping use, though severe outcomes can occur if use continues.
The greatest diversity of Curcuma species by number alone is in India, at around 40 to 45 species. Thailand has a comparable 30 to 40 species. Other countries in tropical Asia also have numerous wild species of Curcuma. Recent studies have also shown that the taxonomy of C. longa is problematic, with only the specimens from South India being identifiable as C. longa. The phylogeny, relationships, intraspecific and interspecific variation, and even identity of other species and cultivars in other parts of the world still need to be established and validated. Various species currently utilized and sold as "turmeric" in other parts of Asia have been shown to belong to several physically similar taxa, with overlapping local names.
Turmeric has been used in Asia for centuries and is a major part of Ayurveda, Siddha medicine, traditional Chinese medicine, Unani, and the animistic rituals of Austronesian peoples. It was first used as a dye, and then later for its supposed properties in folk medicine.
In India, it spread with Hinduism and Buddhism, as the yellow dye is used to color the robes of monks and priests.
In Island Southeast Asia, there is linguistic and circumstantial evidence of the ancient use of turmeric among the Austronesian peoples soon after dispersal from Taiwan (starting c. 3000 BCE), before contact with India. In Indonesia and the Philippines, turmeric was used for food, dyeing textiles, medicine, as well as body painting. It was commonly an important ingredient in various animistic rituals. Kikusawa and Reid (2007) have concluded that *kunij, the oldest reconstructed Proto-Malayo-Polynesian form for "turmeric" in the Austronesian languages, is primarily associated with the importance of its use as a dye. Other members of the genus Curcuma native to Southeast Asia (like Curcuma zedoaria) were also used for food and spice, but not as dyes.
Turmeric (along with Curcuma zedoaria) was also spread with the Lapita people of the Austronesian expansion into Oceania. Turmeric can only be propagated with rhizomes, thus its pre-contact distribution into the Pacific Islands can only be via human introduction. The populations in Micronesia, Island Melanesia, and Polynesia (including as far as Hawaii and Easter Island) use turmeric widely for both food and dye before European contact. In Micronesia, it was an important trade item in the sawei maritime exchange between Yap and further atolls in the Carolines, where it couldn't grow. In some smaller islands, the dye was extracted from the leaves, since the rhizomes remained too small in sandy soils. It was also carried by the Austronesian migrations to Madagascar.
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Turmeric
Turmeric (/ˈtɜːrmərɪk, ˈtjuː-/), or Curcuma longa (/ˈkɜːrkjʊmə ˈlɒŋɡə/), is a flowering plant in the ginger family Zingiberaceae. It is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast Asia that requires temperatures between 20 and 30 °C (68 and 86 °F) and high annual rainfall to thrive. Plants are gathered each year for their rhizomes, some for propagation in the following season and some for consumption or dyeing.
The rhizomes can be used fresh, but they are often boiled in water and dried, after which they are ground into a deep orange-yellow shelf-stable spice powder commonly used as a coloring and flavoring agent in many Asian cuisines, especially for curries (curry powder). Turmeric powder has a warm, bitter, black pepper-like flavor and earthy, mustard-like aroma.
Although long used in Ayurvedic medicine, there is no high-quality clinical evidence that consuming turmeric or the principal turmeric constituent, curcumin, is effective for treating any disease. Curcumin, a bright yellow chemical produced by the turmeric plant, is approved as a food additive by the World Health Organization, European Parliament, and United States Food and Drug Administration. Turmeric and its extract curcumin are generally safe but have recently been linked, especially in high-bioavailability forms, to rare cases of immune-mediated acute liver injury that typically resolve after stopping use, though severe outcomes can occur if use continues.
The greatest diversity of Curcuma species by number alone is in India, at around 40 to 45 species. Thailand has a comparable 30 to 40 species. Other countries in tropical Asia also have numerous wild species of Curcuma. Recent studies have also shown that the taxonomy of C. longa is problematic, with only the specimens from South India being identifiable as C. longa. The phylogeny, relationships, intraspecific and interspecific variation, and even identity of other species and cultivars in other parts of the world still need to be established and validated. Various species currently utilized and sold as "turmeric" in other parts of Asia have been shown to belong to several physically similar taxa, with overlapping local names.
Turmeric has been used in Asia for centuries and is a major part of Ayurveda, Siddha medicine, traditional Chinese medicine, Unani, and the animistic rituals of Austronesian peoples. It was first used as a dye, and then later for its supposed properties in folk medicine.
In India, it spread with Hinduism and Buddhism, as the yellow dye is used to color the robes of monks and priests.
In Island Southeast Asia, there is linguistic and circumstantial evidence of the ancient use of turmeric among the Austronesian peoples soon after dispersal from Taiwan (starting c. 3000 BCE), before contact with India. In Indonesia and the Philippines, turmeric was used for food, dyeing textiles, medicine, as well as body painting. It was commonly an important ingredient in various animistic rituals. Kikusawa and Reid (2007) have concluded that *kunij, the oldest reconstructed Proto-Malayo-Polynesian form for "turmeric" in the Austronesian languages, is primarily associated with the importance of its use as a dye. Other members of the genus Curcuma native to Southeast Asia (like Curcuma zedoaria) were also used for food and spice, but not as dyes.
Turmeric (along with Curcuma zedoaria) was also spread with the Lapita people of the Austronesian expansion into Oceania. Turmeric can only be propagated with rhizomes, thus its pre-contact distribution into the Pacific Islands can only be via human introduction. The populations in Micronesia, Island Melanesia, and Polynesia (including as far as Hawaii and Easter Island) use turmeric widely for both food and dye before European contact. In Micronesia, it was an important trade item in the sawei maritime exchange between Yap and further atolls in the Carolines, where it couldn't grow. In some smaller islands, the dye was extracted from the leaves, since the rhizomes remained too small in sandy soils. It was also carried by the Austronesian migrations to Madagascar.