Turmeric is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae. It is native to southern Asia, requiring temperatures between 20 and 30 °C (68 and 86 °F) and a considerable amount of annual rainfall to thrive. Plants are gathered annually for their rhizomes and propagated from some of those rhizomes in the following season. When not used fresh, the rhizomes are boiled for about 30–45 minutes and then dried in hot ovens, after which they are ground into a deep-orange-yellow powder commonly used as a spice in Bangladeshi cuisine, Indian cuisine, Pakistani cuisine and curries, for dyeing, and to impart color to mustard condiments. One active ingredient is curcumin, which has a distinctly earthy, slightly bitter, slightly hot peppery flavor and a mustardy smell.
- Turmeric has been in use since antiquity for its anti-inflammatory (painkiller), carminative, anti-flatulent and anti-microbial properties.
- The herb contains health benefiting essential oils such astermerone, curlone, curumene, cineole, and p-cymene.
- Curcumin, a poly-phenolic compound in the root, is the principal pigment that imparts deep orange color to the turmeric. In vitro as well as in laboratory animal studies have suggested that thecurcumin may have anti-tumor, antioxidant, anti-arthritic, anti-amyloid, anti-ischemic, and anti-inflammatory properties.
- This popular herb contains no cholesterol; however, it is rich in anti-oxidants and dietary fiber, which helps to control blood LDL or “bad cholesterol” levels.
MRT gives the products which are grown under stringent organic standards of NPOP, NOP and EU certification LACON, Germany.
Retail packing available: 50gm / 100gm
Bulk packing available: 25kg / 50kg