Common Names: Turmeric, Turmeric root, Indian saffron Botanical Name: Curcuma longa
We all are familiar with the yellow coloured spice called Turmeric. The history of turmeric dates back to nearly 4000 years ago in India and India is the world’s largest Producer, Consumer, and Exporter of Turmeric. Ancient texts of Indian medicine described the use of curcumin for a wide variety of inflammatory diseases including sprains and swellings caused by injury, wound healing and abdominal problems.
Curcumin, the key active ingredient in turmeric, is a miracle compound known for its antioxidant and anti-inflammatory properties and renders a bright yellow colour to the spice. The higher the curcumin, the more prized is the turmeric.
The colour Turmeric is the boiled, dried, cleaned and polished rhizomes of Curcuma longa. Turmeric is used to flavour and to colour foodstuffs. It is a principal 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 etc.
Curcumin extracted from turmeric is used as a colourant.
Turmeric is also used as a dye in the textile industry.
It is used in the preparation of medicinal oils, ointments and poultice.
It is stomachic, carminative, tonic, blood purifier and an antiseptic.
It is used in cosmetics. The aqueous extracts has biopesticidal properties.
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