TURMERIC

INTRODUCTION

The dried rhizome of a herbaceous plant, turmeric is closely related to ginger. The spice is also sometimes called 'Indian saffron' thanks to its brilliant yellow colour.

Indian turmeric has been known to the world since ancient times. Several unique properties of Indian turmeric make it the ideal choice as a food flavour, an effective ingredient in medicines and cosmetics, and as a natural colourant. With its rich curcumin content, which imparts the distinctive yellow colour, and other inherent qualities, Indian turmeric is considered the best in the world.

India is today the largest exporter of turmeric to discerning countries like the Middle East, the UK, USA and Japan. Some of the well-accepted varieties are: 'Alleppey Finger' and 'Erode turmeric' (from Tamilnadu), 'Rajapore' and 'Sangli turmeric' (from Maharashtra) and 'Nizamabad Bulb' (from Andhra Pradesh). India also exports turmeric in powder form and as oleoresin.

BOTANICAL NAME
Curcuma longa L.

FAMILY NAME
Zingiberaceae

NAME IN INTERNATIONAL LANGUAGES

Spanish :	Curcuma
French :	Curcuma
German :	Kurkuma Gelbwurzel
Swedish :	Gurkmeja
Arabic :	Kurkum
Dutch :	Geelwortel
Italian :	Curcuma
Portuguese :	Acafrao-da-India
Russian :	Zholty Imbir
Chinese :	Yu.Chin
Japanese :	Ukon

COMMERCIAL PART
Rhizome or underground stem


GRADE SPECIFICATIONS

Grade designations and definitions of quality of Turmeric Finger

Special characteristics
Grade designation	Flexibility	*Pieces percentage by weight (max.)	Foreign percentage by weight (max)	Chura and defective bulbs percentage by weight (max.)	Percentage of bulbs by weight (max.)	Admixture varieties of turmeric (percentage)
Special	Should be hard to touch and break with metallic twang	2	1.0	0.5	2.0	-
Rajapore Special	-	3	1.0	3.0	2.0	2.0
Alleppey Good	Should be hard to touch	5	1.0	3.0	4.0	-

General characteristics:

1. The turmeric 'fingers' shall be secondary rhizomes of the plant Curcuma longa L.
2. They shall
   (a) be well set and closely grained and be free from bulbs (primarily rhizomes) and ill-developed porous fingers;
   (b) have the shape, length, colour and other characteristics of the variety.
   (c) be perfectly dry and free from damage caused by weevils, moisture, over-boiling or fungus attack except that 1 % and 2 % by weight of rhizomes damaged by moisture and over boiling shall be allowed in grade Good.
   
   * Pieces are fingers, broken or whole, of 15 mm. or less in length.
   ** turmeric fingers produced in India from varieties other than Alleppey.

Definition

1. Length shall be reckoned from one tip of the finger to the other tip longitudinally. Colour of core and flexibility shall be reckoned from fingers freshly broken with hands.
2. Foreign matter includes chaff, dried leaves, clay particles, dust, dirt and any other extraneous matter.
3. Chura and defective bulbs include immature small fingers and/or bulbs, internally damaged, hollow and porous bulb, cut bulbs and other types of damaged bulbs except weevilled bulbs.
   
   Tolerance limits for mould 3 % by weight and insect defilled/infested 2.5 % by weight

Grade designation and definition of quality of Turmeric Ground

Special characteristics
Grade designation	Moisture percentage by weight (max.)	Total ash percentage by weight (max.)	Lead as (Pb) parts per million (max)	Starch percentage by weight (max.)	Chromate test	Acid in-soluble ash, percentage by weight (max.)
Standard	10.0	7.0	2.5	60.0	Negative	1.5

General characteristics:

1. The turmeric powder shall be prepared by grinding clean, dry turmeric (Curcuma longa L.) rhizomes.
2. It shall have its characteristic taste, flavour and be free from musty odour.
3. It shall be free from dirt, mould growth and insect infestation.
4. It shall be free from any colouring matter such as lead chromate, preservatives and extraneous matter such as cereal or pulse, flour or any added starch.

Note: Particle size as specified by the buyer.

PRODUCTION
Highest Yearly Production : 459500 Tonnes

HARVESTING SEASON
December to March

MARKETING SEASON
February to May

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