The history of turmeric and what trace elements it contains!
Turmeric is a herbaceous plant, a perennial. This is a close relative of ginger, they belong to the same family – ginger.
The grass grows in the south and east of India, in Indonesia, and is cultivated in a number of Asian countries. As a wild plant found only in the Indian territory, so the homeland of turmeric is considered this country.
In the food industry
There are more than 90 varieties of grass, but the rhizomes of only three of them have practical value for the food industry.
Long turmeric (turmeric, yellow root, homemade turmeric) is used to make spices.
The aromatic variety is widely used in confectionery.
The rhizome of zedoaria (citric root, white turmeric), unlike others, is not ground into powder, but cut into slices, which are used in the production of liqueurs and bitter tonic. Essential extract from this plant is used in perfumery.
Another subspecies of turmeric – round turmeric-is a raw material for the production of starch. The root of this plant itself is not used in the food industry.
Turmeric powder is a dried and ground rhizome. It is used as an independent spice, as well as a component of compound sauces and powdered seasonings. For example, it is the basis of curry mixes.
In India, it is often used not dry powder, but ground fresh root. Interestingly, the taste of turmeric is weak, not spicy enough, but in a large volume it becomes hot and sharp. But the smell is more pronounced and quite pleasant.
In non-Asian cuisine, turmeric is often used as a cheap substitute for saffron – one of the most expensive spices. The coloring agent curcumin is characterized by a rich yellow color and does not discolor in the sun.
Therefore, turmeric is widely used in the food industry to improve the appearance of various products. It is used to color cheeses, chips, sandwich and butter, cookies, yoghurts, salad sauces, drinks. For the same purpose, it is added to seasonings and natural mixtures for marinating meat.
Turmeric composition and medicinal properties
The color, aroma and beneficial properties of turmeric root are provided by its chemical composition.
It contains:
- essential oil that gives the seasoning a special flavor;
- curcumin is a coloring compound that gives the rhizome and the powder obtained from it an orange-yellow color;
- starch in quantities sufficient to obtain it from this plant on an industrial scale;
— terpene compounds, including tsingiberen – a substance that is present also in ginger which gives it a distinctive flavor.
In the East, the healing properties of the "golden root"have long been known. After studying the plant, scientists came to the conclusion that turmeric is really an excellent drug that is effective in a number of diseases.
This is due to its medicinal properties:
✔ Anti-inflammatory and wound healing.
✔ Antiseptic.
✔ Antibiotic.
✔ Painkillers.
✔ Antipruritic.
✔ Immunomodulatory.
✔ Hepaprotective and choleretic.
✔ Cleanser of toxins.
✔ Hypotensive (lowers blood pressure).
✔ Antioxidant.
✔ Antidepressant.
Turmeric has a beneficial effect on digestion and the activity of its own intestinal microflora.
The spice helps to restore strength and heal wounds, it stimulates the appetite and has a tonic effect. It is used for oral administration, as part of ointments for external use (in the treatment of skin lesions), as rinses.
The grass grows in the south and east of India, in Indonesia, and is cultivated in a number of Asian countries. As a wild plant found only in the Indian territory, so the homeland of turmeric is considered this country.
In the food industry
There are more than 90 varieties of grass, but the rhizomes of only three of them have practical value for the food industry.
Long turmeric (turmeric, yellow root, homemade turmeric) is used to make spices.
The aromatic variety is widely used in confectionery.
The rhizome of zedoaria (citric root, white turmeric), unlike others, is not ground into powder, but cut into slices, which are used in the production of liqueurs and bitter tonic. Essential extract from this plant is used in perfumery.
Another subspecies of turmeric – round turmeric-is a raw material for the production of starch. The root of this plant itself is not used in the food industry.
Turmeric powder is a dried and ground rhizome. It is used as an independent spice, as well as a component of compound sauces and powdered seasonings. For example, it is the basis of curry mixes.
In India, it is often used not dry powder, but ground fresh root. Interestingly, the taste of turmeric is weak, not spicy enough, but in a large volume it becomes hot and sharp. But the smell is more pronounced and quite pleasant.
In non-Asian cuisine, turmeric is often used as a cheap substitute for saffron – one of the most expensive spices. The coloring agent curcumin is characterized by a rich yellow color and does not discolor in the sun.
Therefore, turmeric is widely used in the food industry to improve the appearance of various products. It is used to color cheeses, chips, sandwich and butter, cookies, yoghurts, salad sauces, drinks. For the same purpose, it is added to seasonings and natural mixtures for marinating meat.
Turmeric composition and medicinal properties
The color, aroma and beneficial properties of turmeric root are provided by its chemical composition.
It contains:
- essential oil that gives the seasoning a special flavor;
- curcumin is a coloring compound that gives the rhizome and the powder obtained from it an orange-yellow color;
- starch in quantities sufficient to obtain it from this plant on an industrial scale;
— terpene compounds, including tsingiberen – a substance that is present also in ginger which gives it a distinctive flavor.
In the East, the healing properties of the "golden root"have long been known. After studying the plant, scientists came to the conclusion that turmeric is really an excellent drug that is effective in a number of diseases.
This is due to its medicinal properties:
✔ Anti-inflammatory and wound healing.
✔ Antiseptic.
✔ Antibiotic.
✔ Painkillers.
✔ Antipruritic.
✔ Immunomodulatory.
✔ Hepaprotective and choleretic.
✔ Cleanser of toxins.
✔ Hypotensive (lowers blood pressure).
✔ Antioxidant.
✔ Antidepressant.
Turmeric has a beneficial effect on digestion and the activity of its own intestinal microflora.
The spice helps to restore strength and heal wounds, it stimulates the appetite and has a tonic effect. It is used for oral administration, as part of ointments for external use (in the treatment of skin lesions), as rinses.