Article
Article
Turmeric
Article By:
Strausbaugh, Perry D. Department of Botany, West Virginia University, Morgantown, West Virginia.
Core, Earl L. Department of Biology, West Virginia University, Morgantown, West Virginia.
Last reviewed:January 2020
DOI:https://doi.org/10.1036/1097-8542.716900
A dye or a spice obtained from the plant Curcuma longa, which belongs to the ginger family (Zingiberaceae). Turmeric is a stout perennial that is native to Southeast Asia, probably originating from South India. It has a short stem, tufted leaves, and short, thick rhizomes (underground horizontal stems; see illustration), which are used to make the colorful turmeric condiment. As a natural dye, turmeric is orange–red or reddish brown, but it changes color in the presence of acids or bases. As a spice, turmeric has a decidedly musky odor and a pungent, bitter taste. It is an important item in curry, and it is used to flavor and color butter, cheese, pickles, and other foods. See also: Dye; Ginger; Spice and flavoring; Zingiberales
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