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Turmeric (Curcuma longa)

Scientific Name:  The scientific name for turmeric is Curcuma longa.

Manufacturing Process and Family: Turmeric belongs to the Zingiberaceae family, commonly known as the ginger family. The cultivation of turmeric involves planting rhizomes (rootstocks) in well-drained, fertile soil. Turmeric plants require a warm, humid climate to thrive. After 8-10 months, when the leaves fade and dry, the rhizomes are harvested. They are then boiled, dried, and ground into the vibrant yellow powder known for its culinary and medicinal use.

Uses: Turmeric is a cornerstone of culinary traditions in many parts of the world, particularly in Indian, Middle Eastern, and Southeast Asian cuisines. It imparts a distinct warm, earthy flavor and golden color to dishes, such as curries, soups, and rice. Beyond its culinary applications, turmeric is valued in traditional medicine for its anti-inflammatory and antioxidant properties, and it’s used in cosmetics for its natural pigment.

Benefits: Turmeric contains curcumin, a compound with potent anti-inflammatory and antioxidant effects, which may contribute to the prevention and treatment of various diseases. It supports joint health, cardiovascular function, and cognitive health. Turmeric has also been used to aid digestion and boost immunity.

Production Method and Shelf Life: After harvesting, turmeric rhizomes are boiled to remove raw odors and halt enzymatic processes, sun-dried, and then ground into powder. This process preserves the bioactive compounds. Properly stored turmeric powder in a cool, dry, and dark place can last up to 2-3 years, retaining its potency and flavor.

International Names:

Product Name:Turmeric
Country of Origin :India
Shelf Life :2-3 Year
Packaging Type:as per buyer requirement
Preferred Buyer Location:Worldwide

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