Wednesday, April 10, 2013

Turmeric ( Kunyit ) an Asian Herbal Plant



Saffron or turmeric, (Curcuma longaLinn. Syn. Curcumadomestica Val.), Is one of the original spices and medicinal plants of Southeast Asia. It is native to tropical South Asia and needs temperatures between 20°C and 30°C (68°F and 86°F) and a considerable amount of annual rainfall to thrive. Plants are gathered annually for their rhizomes, and propagated from some of those rhizomes in the following season. The plant spreads in the regions of Malaysia, Indonesia, Australia and even Africa. Almost everyone in Indonesia, India and Asian nations generally have to consume this herb plants, either as a complementary seasoning or to maintain health and beauty.

Turmeric is classified in the ginger group, Zingiberaceae. Turmeric is known in various regions with few local names, such as turmeric (UK), kurkuma (Netherlands), kunyit (Indonesia and Malaysia), kunir (Java), etc.




Turmeric is a spice that is commonly used in the dishes in Asian countries. Turmeric is often used as a spice in cooking curries, and is also used to give a yellow color to the dish, or as a preservative. In Indonesia, turmeric is one of the common ingredients of jamu. Pharmaceutical products made ​​from turmeric are able to compete with a variety of patent medicines, for example, for inflammatory arthritis (rheumatoid arthritis), piroxicam, and phenyl butason or dietary supplements (Vitamin-plus) in capsule form.

Products of turmeric extract in the form of a food supplement in capsule form (Vitamin-plus) has developed the market and industry. Dietary supplements are made from raw materials turmeric extract with additives of Vitamin B1, B2, B6, B12, Vitamin E, Lecithin, disintegrator, Mg-stearate, Nepagin and Kolidon 90.

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