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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