Turmeric Finger (HSN: 09103020)

Turmeric is the boiled, dried, cleaned, and polished rhizomes of Curcuma longa, which is a herbaceous perennial plant that grows to a height of 60-90 cm with a short stem and tufted leaf. The plant has 7 to 12 leaves, with the leaf sheaths forming a pseudo stem. The lamina is green above and pale green below, measuring 30-40 cm in length and 8-12 cm in width. The inflorescence is a central spike that is 10-15 cm in length, with 1-4 flowers born in the axil of the bract opening one at a time. A spike typically produces around 30 flowers, and the seeds are produced in capsules, with one to numerous sunken capsules in an inflorescence.

Turmeric is a tropical crop that is cultivated from sea level to 1200 meter MSL. It grows in light black, black clayey loams, and red soils in both irrigated and rainfed conditions. However, the crop cannot tolerate waterlogging or alkalinity.

Turmeric is used to add flavor and color to foodstuffs, and it is a primary ingredient in curry powder. Turmeric oleoresin is used in brine pickles and to some extent in mayonnaise and relish formulations, non-alcoholic beverages, gelatins, butter, and cheese. The color curcumin, which is extracted from turmeric, is used as a colorant. Additionally, turmeric is used as a dye in the textile industry, and it is used in the preparation of medicinal oils, ointments, and poultices. Turmeric is known for its stomachic, carminative, tonic, blood purifier, and antiseptic properties. It is also used in cosmetics, and its aqueous extracts have biopesticidal properties.