Turmeric (Curcuma longa)

Turmeric (Curcuma longa) – Detailed Information

Local Indian Name: Hindi: हल्दी (Haldi), Bengali: হলুদ (Holud), Assamese: হলধি (Haladhi), Tamil: மஞ்சள் (Manjal), Telugu: పసుపు (Pasupu), Kannada: ಅರ್ಸಿನ (Arisina), Malayalam: മഞ്ഞൾ (Manjal) Marathi: हळद (Halad)

Scientific Name: Curcuma longa

Family: Zingiberaceae (Ginger family)

Category: Herbaceous Perennial Plant

Subcategory: Rhizomatous Medicinal and Spice Crop

Native Region:

• Indigenous to: India and Southeast Asia

• Major Producers: India, Bangladesh, China, Thailand, and Indonesia

Introduction:

Turmeric (Curcuma longa) is a highly valued spice crop, widely used for its medicinal, culinary, and industrial applications. It is a staple ingredient in Indian cooking, known for its bright yellow pigment (Curcumin) and numerous health benefits. India is the largest producer, consumer, and exporter of turmeric in the world.

Importance & Benefits:

• Medicinal Uses: Anti-inflammatory, antioxidant, and antimicrobial properties.

• Culinary Uses: Used in spices, curries, and food coloring.

• Ayurveda & Siddha Medicine: Treats skin conditions, digestion issues, and joint pain.

• Cosmetic Uses: Key ingredient in skin-care products and herbal beauty treatments.

• Industrial Uses: Used in textile dyeing, pharmaceuticals, and food processing.

Description and Cultivation:

• Growth Habit: Perennial herb, grows up to 1 meter in height.

• Leaves: Broad, green, lance-shaped, arranged alternately.

• Flowers: Yellow to orange, clustered in a spike.

• Rhizomes: Fleshy, aromatic, and bright yellow inside (the commercially used part).

Varieties and Cultivars:

Popular Indian Turmeric Varieties:

1. Alleppey Finger: High curcumin content, mainly used for export.

2. Erode Turmeric: Known for its rich color, cultivated in Tamil Nadu.

3. Rajapuri: Grown in Maharashtra, used in spice blends.

4. Lakadong: High curcumin (7–12%), grown in Meghalaya.

5. Salem: Grown in Tamil Nadu, bright yellow with strong aroma.

6. Sangli Turmeric: Famous variety from Maharashtra.

Location and Light:

• Climate: Prefers warm and humid conditions.

• Temperature: 20°C to 35°C for optimal growth.

• Sunlight: Requires partial to full sunlight (6–8 hours daily).

• Altitude: Grows well up to 1500 meters above sea level.

Soil Preparation:

• Prefers loamy or sandy loam soil with good drainage.

• Soil pH: 5.5 to 7.5 (slightly acidic to neutral).

• Organic manure (FYM or compost) is essential to improve soil fertility.

• Avoid waterlogged or highly alkaline soils.

Planting:

• Best Season: June to August (beginning of monsoon).

• Propagation Method: Rhizome division (seedlings are not used).

• Spacing: 30 cm x 25 cm between plants.

• Seed Rate: 2500–3000 kg of rhizomes per hectare.

Watering:

• Requires consistent moisture but should not be waterlogged.

• Watering Schedule:

  • Once every 3–4 days during dry periods.

  • Reduce watering before harvest to allow rhizomes to mature.

Pruning:

• No significant pruning is required.

• Remove damaged leaves to prevent disease spread.

Pest and Disease Management:

Common Pests:

• Rhizome Scale (Aspidiella hartii): Controlled using Neem oil spray.

• Shoot Borer: Managed by applying biological pesticides.

Common Diseases:

• Rhizome Rot (Pythium spp.): Avoid waterlogging, use Trichoderma-based bio-fungicides.

• Leaf Spot: Treated with Bordeaux mixture or copper fungicides.

• Powdery Mildew: Controlled using sulfur-based fungicides.

Environmental Conditions:

• Rainfall Requirement: 1500–2500 mm annually.

• Humidity: Moderate to high (60–80%).

• Ideal Climate: Subtropical to tropical regions with moderate rainfall.

Propagation:

• Vegetative Propagation: Done using healthy rhizomes.

• Pre-treatment: Soaking rhizomes in cow dung slurry or fungicide before planting.

• Growth Duration: 7–9 months from planting to harvesting.

Uses:

Culinary Uses:

• Used in curries, pickles, and spice mixes.

• Key ingredient in Turmeric Latte (Golden Milk).

• Used as a natural food coloring.

Medicinal Uses:

• Curcumin has anti-inflammatory and antioxidant properties.

• Used in treating arthritis, digestive issues, and respiratory disorders.

• Applied as a paste for skin healing and infections.

Cosmetic Uses:

• Used in face packs, soaps, and anti-aging creams.

• Acts as a natural skin brightener.

Industrial & Commercial Uses:

• Used in pharmaceuticals, textiles, and natural dyes.

• Essential oil extraction for perfumes and medicines.

Monetary Benefits:

• Yield per Hectare: 20–25 tons of raw turmeric per hectare.

• Processing Yield: Dry turmeric is about 20–25% of fresh weight.

• Market Price: ₹80–₹200 per kg (varies by variety and quality).

• Curcumin-Rich Varieties (Lakadong, Erode) fetch premium prices.

• Value Addition: Powder, turmeric oil, and extract processing increase income.

• Annual Income per Hectare: ₹2.5–₹5 lakh (depending on market rates and processing).

References:

1. Indian Institute of Spices Research (IISR) – www.iisr.res.in

2. National Horticulture Board (NHB) – www.nhb.gov.in

3. Spices Board of India – www.indianspices.com

4. Agricultural Universities (TNAU, UAS Dharwad, KAU)

5. Food and Agriculture Organization (FAO) Reports