TURMERIC

• Turmeric is used to flavour and to colour foodstuffs.

• There are 7 to 12 leaves, the leaf sheaths forms the pseudo stem.

• The lamina is green above and pale green below and has a length of 30-40 cm and width 8-12 cm.

• Turmeric is the boiled, dried, cleaned and polished rhizomes of Curcuma longa.

• The plant is a herbaceous perennial, 60-90 cm high, with a short stem and tufted leafInflorescence is a central spike of 10-15 cm length.

• 1-4 flowers are born in axil of the bract opening one at a time.

• It is used in cosmetics.

* Specifications Of Turmeric As Per Asta Quality Standards *

Parameters

Product Name

Origin Type

Extraneous Foreign Matter (% by Weight)

Whole Insects Dead

Excreta Mammalian (By mg./lb)

Excreta other (By mg./lb)

Mold (% by wgt.)

Insect defiled/ infested (% by wgt.)

Flavor

Moisture

Salmonella

Value

Turmeric

India

Finger / Bulb

0.50% Max

3 Max (By Count)

5 mg/lb Max

5 mg/lb Max

3% Max

2.5% Max

Aromatic with a penetrating flavor 12% Max

Absent / 25 Gms

Benefits of Tumeric:

Cosmetics

Dye in textile industry

Ingredient in curry powder

Flavor and to coloring foodstuffs

Medicinal oils, ointments and poultice

It is stomachic, carminative, tonic, blood purifier and an antiseptic

Brine pickles and to some extent in mayonnaise and relish formulations, non-alcoholic beverages, gelatins, butter and cheese etc.

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