Introduction
A yellow spice with a warm and mellow flavor, turmeric is related to ginger. Turmeric is used in prepared mustard and curry powder, and it's a popular ingredient in Middle Eastern cooking.

Turmeric is a spice derived from a rhizome (a type of root) native to India and Southeast Asia. Turmeric was prized as a dye for centuries, thanks to its power to tint fabric--or food--a brilliant yellow-gold. The dried, powdered rhizome is used in curry powder, some types of pickles, and prepared mustard, and is used as a natural food coloring, in cheese, for instance. Turmeric is sometimes substituted for saffron (which is far more expensive); but aside from their color, the two spices have little in common. Turmeric's flavor has been described as peppery and somewhat bitter, so it's important to be judicious when adding this spice to foods.

Hindi Name : Haldi

Botanical name : Curcuma longa L

Family name : Zingiberaceae

VARIETIES OF TURMERIC
There are two main types of turmeric

Alleppey - It is deeper in color and more flavorful, is the type most likely to be found in American markets. Madras

Top Exporters

India (largest exporter of spices) Thailand and other Southeast Asian countries Various Pacific islands Central and Latin American countries Taiwan

Top Importers

Japan Sri Lanka Iran North African countries

Middle Eastern countries Ethiopia United States United Kingdom

Major Trading Centres

India has 185.32 lakh hectares under turmeric cultivation with a total production of 701.66 lakh tonnes. Andhra Pradesh topped both in area and production with 73.93 lakh hectares and 375.77 lakh tonnes respectively. Tamil Nadu follows with 33 lakh hectares with 158.64 lakh tonnes (As per latest Statistics). Productivity was highest in Tamil Nadu 6118 Kg/ha. Turmeric is a seasonal product which is available in the market mainly in two seasons, commencing in mid February to May and second season is mid August to October. . The important varieties used in India are: 'Alleppey Finger' (Kerala) and 'Erode and Salem turmeric' (Tamil Nadu), 'Rajapore' and 'Sangli turmeric' (Maharashtra) and 'Nizamabad Bulb' (Andhra Pradesh). In Tamilnadu, the important varieties cultivated are Erode local, BSR-1, PTS-10, Roma, Suguna, Sudarsana and Salem local. Among these varieties, 70-75% is occupied by the local varieties. . Some of the important turmeric varieties exported from India are Allepey Finger Turmeric, Rajapuri, Madras and Erode variety. The processed forms of turmeric exported are dry turmeric, fresh turmeric, turmeric powder and oleoresin. · India in 2003-04 is estimated to have exported 34500 tons of turmeric, valued at Rs. 127.5 crores. . United Arab Emirates (UAE) is the major importer accounting for 24.06 % of the total exports followed by United States of America (USA) with 12.93 %. The other leading importers are Japan, United Kingdom and Sri Lanka. The quality stipulation followed by USA is considered to be more important for export of turmeric.

Global Scenario

India is the largest producer, consumer and exporter of turmeric. . Other producers in Asia include Bangladesh, Pakistan, Sri Lanka, Taiwan, China, Burma (Myanmar), and Indonesia. Turmeric is also produced in the Caribbean and Latin America: Jamaica, Haiti, Costa Rica, Peru, and Brazil. The use of the spice spread widely in Oceania, but it is not used as a condiment in Melanesia and Polynesia.. Major importers are the Middle East and North African countries, Iran, Japan and Sri Lanka. These importing countries represent 75% of the turmeric world trade, and are mostly supplied by the Asian producing countries.. Europe and North America represent the remaining 15%, and are supplied by India and Central and Latin American countries. Taiwan exports mostly to Japan. The United States imports of turmeric come from India at 97%, and the rest is supplied by the islands of the Pacific, and Thailand.. The total yearly consumption of Turmeric all around the globe is approximately 38 Lakh bags to 40 Lakh bags depending on the rates.

Uses of Turmeric

Turmeric is a member of the Curcuma botanical group, which is part of the ginger family of herbs, the Zingiberaceae. The root and underground stem of the Curcuma longa L. plant is crushed and powdered into ground Turmeric. Ground Turmeric is used worldwide as a seasoning, to make curry, and for its medicinal properties. Curcumin, composing 3% of Turmeric, is the herbs most biologically active phytochemical compound. It is extracted and researched for its renowned range of therapeutic effects.

Potent anticancer properties Reduces beta-amyloids which cause Alzheimer's disease Lowers cholesterol levels in kidney and liver tissue Potent antioxidant properties Helps protect against or lessen the degree of kidney lesions Increase the production of digestive fluids and reduce gas Protected against free radical damage Neutralizing of free radicals Possesses anti-inflammatory actions Increases catabolism of cholesterol into bile acids Possesses hypolipidemic action Reduces excess gas in the stomach and intestines Helps prevent oxidation of blood cholesterol Possesses anti-thrombotic activity Relieves pain and inflammation in mucosal tissue Acts as an anti-mutagenic and chemoprotective agent Possesses anti-viral, anti-microbial, and anti-parasitic activity

History / Region of Origin

Turmeric, with its brilliant yellow color, has been used as a dye, medicine, and flavoring since 600 BC. In 1280, Marco Polo described Turmeric as "a vegetable with the properties of saffron, yet it is not really saffron." Indonesians used Turmeric to dye their bodies as part of their wedding ritual. Turmeric has been used medicinally throughout Asia to treat stomach and liver ailments. It also was used externally, to heal sores, and as a cosmetic.