India’s Domestic Consumption-TURMERIC
Category : Food
when It was the principal spice and also of religious significance. In today’s India, turmeric is still added to nearly every dish, be it meat or vegetables. Turmeric is part of all curry powders. Turmeric has several medicinal properties like tonic, blood purifier and antiseptic. It protects the liver from a number of toxic compounds. Turmeric is used in the preparation of medicinal oils and ointments.
Major Constituents of Turmeric Turmeric contains an essential oil (max. 5%), which contains a variety of sesquiterpenes, many of which are specific for the species. Most important for the aroma are turmerone (max. 30%), ar-turmerone (25%) and zingiberene (25%).
Conjugated Diarylheptanoids (1,7-diaryl-hepta-1,6-diene-3,5-diones, e.g. curcumin) are responsible for the orange colour and probably also for the pungent taste (3 to 4%).
Curcumin is the biologically active component of the turmeric plant, a member of the ginger family.
Besides its well-known culinary history-turmeric is what gives curry dishes their distinctive color and flavor-turmeric has been used in Ayurvedic medicine for several thousand years in India for a number of medical conditions..