Curcuma

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Curcuma (Template:IPAc-en)<ref>Template:Dictionary.com</ref> is a genus of plants in the ginger family Zingiberaceae that contains such species as turmeric and Siam tulip. They are native to Southeast Asia, southern China, the Indian Subcontinent, New Guinea and northern Australia.<ref>Template:Cite journal</ref> Some species are reportedly naturalized in other warm parts of the world such as tropical Africa, Central America, Florida, and various islands of the Pacific, Indian and Atlantic Oceans. Generally, most curcuma grows well in loose and sandy soil in shaded areas.Template:R<ref>Template:Cite journal</ref>

Botanical description

File:Curcuma longa roots.jpg

Curcuma rhizome, sections and powder

Curcuma is a perennial, herbaceous plant that can reach a height of 1 meter. It emits numerous, edible rhizomes whose interiors are yellow or orange. These rhizomes are reduced to a powder, which is the spice called curcuma. Its lanceolate leaves are oblong or elliptical and are of a uniform green, and about 50cm long and 7 to 25 cm wide.<ref>Template:Cite book</ref>

Uses

The name is derived from the Sanskrit kuṅkuma, referring to turmeric. Turmeric is used to flavour or colour curry powders, mustards, butters, and cheeses; it may also be used as a substitute for saffron or other yellowish pigments.<ref>Template:Cite book</ref>