DRY TURMERIC

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Quick description

Trade Name Turmeric
Common Name Haldi
Botanical Name Curcuma longa
Family Zingiberaceae
Synonyms Curcuma domestica, Haridra
Part used Rhizome
Product nature Dry turmeric rhizome

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Turmeric is a rhizomatous, herbaceous, and perennial plant native to the Indian subcontinent and Southeast Asia. It has a bitter taste and is frequently used to flavour or colour curry powders, mustards, butters, and cheese.

In Ayurveda, turmeric is used for arthritis, heartburn (dyspepsia), joint pain, stomach pain, Crohn’s disease and ulcerative colitis, bypass surgery, hemorrhage, diarrhea, intestinal gas, stomach bloating, loss of appetite, jaundice, premenstrual syndrome (PMS), liver problems, stomach ulcers, irritable bowel syndrome (IBS), gallbladder disorders, high cholesterol,
headaches, bronchitis, colds, lung infections, hay fever, fibromyalgia, leprosy, fever, itchy skin, recovery after surgery, and cancers.

People apply turmeric to the skin for pain, ringworm infection, sprains and swellings, bruising, leech bites, eye infections, acne, psoriasis, inflammatory skin conditions and skin sores, mouth sores, infected wounds, and gum disease. It is also used as an enema for people with inflammatory bowel disease.

In food and manufacturing, the essential oil of turmeric is used in perfumes, and its resin is used as a flavour and colour component in foods.

Curcumin is the major component of Turmeric responsible for its colour and health benefits.

Not for therapeutic purpose. To be used in ayurvedic preparation and formulations.