Turmeric

Turmeric (scientific name: Curcuma longa) is a type of spice derived from the roots of the turmeric tree. It is widely used in cooking in India, Bangladesh and other countries of the world. It is a herbaceous plant belonging to the ginger family (Zingiberaceae).

The original source of turmeric is South Asia. It grows between 20 and 30 degrees Celsius. Turmeric trees need a lot of rainfall. Turmeric tree roots are usually picked once a year. The next year new trees grow from the old roots.

The roots of the turmeric tree are boiled for a few hours, after which they are dried in a hot oven. The roots are then crushed to produce a dark turmeric powder. This turmeric powder is used in food preparation in many countries in South Asia and the Middle East. Traditionally, however, after the roots have been thoroughly washed, turmeric paste is made from the beet with water in the shill-pata, which is used directly in cooking.

The origin of the name turmeric is still unknown. The name of the genus Curcuma turmeric comes from Arabic.

Turmeric has been used in the cooking industry in Asia for thousands of years. Turmeric on the other hand is well known as a medicinal plant.

Yellow is a herbaceous perennial plant, 80-90 cm tall and has large rectangular leaves. And the plant is one meter tall. It needs a temperature of 20-30 degrees and a lot of rainfall for the tree to grow.

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