Difference between revisions of "Turmeric" - New World Encyclopedia

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{{taxobox
 
{{taxobox
 
|name = Turmeric
 
|name = Turmeric
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|species = '''''C. longa'''''
 
|species = '''''C. longa'''''
 
|binomial = ''Curcuma longa''
 
|binomial = ''Curcuma longa''
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|binomial_authority = [[Carolus Linnaeus|Linnaeus]]<ref>
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|binomial_authority = [[Carolus Linnaeus|Linnaeus]]
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{{cite web
 
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|url=http://www.ars-grin.gov/cgi-bin/npgs/html/taxon.pl?12676
 
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|title=Curcuma longa information from NPGS/GRIN
 
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|publisher=www.ars-grin.gov
 
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|accessdate=2008-03-04
 
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'''Turmeric''' is the common name for a [[herbaceous]] [[perennial plant]], '''''Curcuma longa''''', of the [[ginger]] family [[Zingiberaceae]], characterized by a stout, erect stem, tufted [[leaf|leaves]] that extend upward, and a characteristic tuberous [[rhizome]] that is short, thick, tapered, and somewhat fleshy. The name also is used for the dried, powdered rhizome that is used as a [[spice]] and food color, as well as for medicinal uses. Turmeric, which often is misspelled (or pronounced) as "tumeric," is native to [[tropical]] [[South Asia]] and grows in warm, humid climates; today it is widely cultivated in [[India]] and the Caribbean, as well as such countries as [[Sri Lanka]] and [[Fiji]].  
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'''Turmeric''' is the common name for a [[herbaceous]] [[perennial plant]], '''''Curcuma longa''''', of the [[ginger]] family [[Zingiberaceae]], characterized by a [[tuber]]ous [[rhizome]] that is short, thick, tapered, and somewhat fleshy; lance-like, elongated [[leaf|leaves]] on erect, thick stems that extend upward directly from the rhizome; and pale yellow [[flower]]s appearing in a cylindrical cone that also arises from the rhizome, with the flowers partially protected by leaf sheaths (bracteoles). The name turmeric also is used for the dried, powdered rhizome that is popular as a [[spice]] and food color, as well as used medicinally. Turmeric, which often is misspelled (or pronounced) as "tumeric," is native to [[tropical]] [[South Asia]] and grows in warm, humid climates; today it is widely cultivated in [[India]] and the Caribbean, as well as such countries as [[Sri Lanka]] and [[Fiji]]. Turmeric's active ingredient is [[curcumin]].
  
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bitter, pungent flavor
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Turmeric offers a unique taste and visual experience for human beings in their experience of nature. Turmeric, which has a bitter, pungent flavor, commonly is used as a spice in [[curries]] and other [[South Asian cuisine|South Asian]] and [[Middle Eastern cuisine]]. It also has an intense, yellow or yellow-orange color and is used to impart color to a wide variety of products, including cereals, canned chicken broth, [[ice cream]], [[orange]] juice, and yellow cakes. It gives the bright yellow color to American-style prepared [[mustard]]. It also is used as a yellow dye for dyeing fabrics and even is used in [[chemistry]] in making test papers for alkaline solutions given a color change that it undergoes.
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intense yellow-orange color
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{{toc}}
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used in cooking since 600 B.C.E.
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Turmeric has long been used in Eastern medicine, both [[Ayurveda]] and [[Oriental herbal medicine]], to treat a variety of conditions. While its use in Western herbal medicine is less important now than traditionally; in recent years a number of studies by Western scientists have found support for many of the [[medicinal properties]] of turmeric. (See [[#Medicinal uses|medicinal uses]].)
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mainly to add flavor and color
 
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almost always used in curry preparations in East Indian cooking
 
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gives bright yellow color to American-style prepared mustard
 
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deep yelow dye for fabrics
 
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widely cultivated for its  as spice and for medicinal uses
 
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spice and yellow dye (orange-red or reddish borwn natural die
 
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speices intense yellow-orange color
 
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speices with musky odor and pungent bitter taste (flavor)
 
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used in curray
 
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and color of mustard, butter, cheese,
 
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bright yellow color of American style mustard
 
  
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==Overview and description==
  
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==Overview and description==
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Zingiberaceae, the [[flowering plant]] family to which turmeric belongs, is known as the "[[ginger]] family," and contains aromatic [[perennial plant|perennial]] [[herb]]s with creeping horizontal or tuberous [[rhizome]]s. Members of the family have distichous leaves with basal sheaths that overlap to form a pseudostem. [[Flower]]s are [[hermaphrodite|hermaphroditic]], usually strongly [[zygomorphic]], in [[Inflorescence#Terminal_flower|determinate]] cymose inflorescences, and subtended by conspicuous, spirally arranged bracts. The perianth is comprised of two whorls, a fused tubular calyx, and a tubular corolla with one lobe larger than the other two. Flowers typically have two of their stamenoids (sterile [[stamen]]s) fused to form a petaloid lip, and have only one fertile stamen. The ovary is inferior and topped by two nectaries; the stigma is funnel-shaped.
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'''Zingiberaceae''', the flowering plant family to which turmeric bleongs, is known as the "ginger family," and contains aromatic [[perennial plant|perennial]] [[herb]]s with creeping horizontal or tuberous [[rhizome]]s. Members of the family have distichous leaves with basal sheaths that overlap to form a pseudostem. [[Flower]]s are [[hermaphrodite|hermaphroditic]], usually strongly [[zygomorphic]], in [[Inflorescence#Terminal_flower|determinate]] cymose inflorescences, and subtended by conspicuous, spirally arranged bracts. The perianth is comprised of two whorls, a fused tubular calyx, and a tubular corolla with one lobe larger than the other two. Flowers typically have two of their stamenoids (sterile [[stamen]]s) fused to form a petaloid lip, and have only one fertile stamen. The ovary is inferior and topped by two nectaries, the stigma is funnel-shaped.
 
  
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Turmeric (''Curcuma longa'') is characterized by its [[tuber]]ous [[rhizome]] and leaves that extend upward from the thick stems (Schonbeck and Frey 2005). A rhizome is a characteristically horizontal stem of a plant that is usually found underground, often sending out roots and shoots from its nodes. A [[tuber]] an enlarged, fleshy, generally underground stem of certain seed plants, in which the typical stem parts are represented and which often serves as an organ of food storage and/or reproduction. The rhizome of turmeric is fleshy, oblon, tapered at either end, and from 5 to 10 centimeters (2-3 inches) in length and about 2.5 centimeters (1 inch) wide (Schonbeck and Frey 2005). The exterior can be yellow, tan, or olive-green colored, while the interior, which is hard and firm, is either orange-brown or deeply rust-colored, with transverse resinous parallel rings (Schonbeck and Frey 2005). The dense root breaks into a powder that is lemon yellow in color (Grieve and Leyel 1992).  
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[[Image:Turmericroot.jpg|thumb|left|200px|Turmeric rhizome]]
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Turmeric ''(Curcuma longa)'' is characterized by its [[tuber]]ous [[rhizome]]. A rhizome is a characteristically horizontal stem of a plant that is usually found underground, often sending out roots and shoots from its nodes. A tuber is an enlarged, fleshy, generally underground stem of certain seed plants, in which the typical stem parts are represented and which often serves as an organ of food storage and/or reproduction. The rhizome of turmeric is fleshy, oblong, tapered at either end, and from 5 to 10 centimeters (2-3 inches) in length and about 2.5 centimeters (1 inch) wide (Schonbeck and Frey 2005). The exterior can be yellow, tan, or olive-green colored, while the interior, which is hard and firm, is either orange-brown or deeply rust-colored, with transverse resinous parallel rings (Schonbeck and Frey 2005). The dense root breaks into a powder that is lemon yellow in color (Grieve and Leyel 1992).  
  
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Turmeric also is characterized by its leaves that extend upward from the thick stems. The leaves are lance-shaped, tapered (narrower) at each end, deep green and lustrous. The flowers also arise from within leaves and are pale yellow in color and grow in groupings of three to five (Schonbeck and Frey 2005)
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Turmeric also is characterized by its [[leaf|leaves]] and [[flower]]s. The leaves extend upward, with each leaf on an individual stem extending up directly from the rhizome. The leaves are elongated, lance-shaped, tapered (narrower) at each end, deep green and lustrous, and can be 60 centimeters in length (2 feet). The flowers appear spirally arranged around a cylindrical cone on the end of a stalk, partially protected by leaf sheaths (bracteoles&mdash;small modified or specialized leaves). This spike of flowers also arises directly from the rootstock (rhizome). Flowers are pale yellow in color and grow in groupings of three to five (Schonbeck and Frey 2005).
  
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Turmeric also is known as ''kunyit'' (Indonesian and Malay), ''Besar'' (Nepali), ''haldi'' (Hindi), ''arishina'' (Kannada), ''pasupu'' (Telugu), or ''manjal''(Tamil) in Asian countries. In [[Assamese language|Assamese]], it is called ''Halodhi''. In Hawaiì, it is called ''`Olena''. In medieval Europe, turmeric became known as ''Indian Saffron'', since it is widely used as an alternative to far more expensive [[saffron]] spice.
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Turmeric also is known as ''kunyit'' (Indonesian and Malay), ''Besar'' (Nepali), ''haldi'' (Hindi), ''arishina'' (Kannada), ''pasupu'' (Telugu), or ''manjal'' (Tamil) in Asian countries. In [[Assamese language|Assamese]], it is called ''Halodhi.'' In Hawaiì, it is called ''`Olena.'' In medieval Europe, turmeric became known as ''Indian Saffron,'' since it is widely used as an alternative to far more expensive [[saffron]] spice.
  
 
==Cultivation and preparation==
 
==Cultivation and preparation==
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which is native to [[tropical]] [[South Asia]]. It needs temperatures between 20°C and 30°C, and a considerable amount of annual rainfall to thrive. Plants are gathered annually for their rhizomes, and re-seeded from some of those rhizomes in the following season.  
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Native to [[tropical]] [[South Asia]], turmeric thrives in warm, humid climates, generally with temperatures above 60°F (29.8°C) for best growth (Schonbeck and Frey 2005), and a considerable amount of annual rainfall. Among areas that turmeric is cultivated are [[India]], [[Sri Lanka]], [[East Indies]], [[Fiji]], and [[Queensland]], [[Australia]] (Schonbeck and Frey 2005), as well as the Caribbean in the Western Hemisphere. [[Sangli]], a town in the southern part of the Indian state of [[Maharashtra]], is perhaps the largest and most important trading center for turmeric in [[Asia]].  
  
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Plants are gathered annually for their rhizomes, and re-seeded from some of those rhizomes in the following season. The [[rhizomes]] are boiled for several hours and then dried in hot ovens, after which they are ground into a deep orange-[[yellow]] powder. The powder from the pulverized rhizome can be dissolved in water or alcohol; for the medicinal tincture it usually is dissolved in boiling alcohol (Schonbeck and Frey 2005).
  
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Its [[rhizomes]] are boiled for several hours and then dried in hot ovens, after which they are ground into a deep orange-[[yellow]] powder commonly used as a [[spice]] in [[curries]] and other [[South Asian cuisine|South Asian]] and [[Middle Eastern cuisine]], for dyeing, and to impart color to [[mustard]] [[condiment]]s.  Its active ingredient is [[curcumin]] and it has an earthy, bitter, [[Black pepper|pepper]]y flavor and a mustardy smell.
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== Usage ==
  
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[[Sangli]], a town in the southern part of the [[India]]n state of [[Maharashtra]], is the largest and most important trading centre for turmeric in [[Asia]] or perhaps in the entire world.<ref>[http://www.indopedia.org/Sangli.html SANGLI...The Turmeric City of India n home of brights]</ref>
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Turmeric rhizome contains a volatile oil, a yellowish coloring material known as cucurmin, brown coloring matter, gum, starch, calcium chloride, and woody fiber (Schonbeck and Frey 2005). Turmeric contains up to 5 percent essential oils and up to 3 percent [[curcumin]], a [[polyphenol]]. Curcumin is the active substance of turmeric and it is also known as C.I. 75300, or Natural Yellow 3. The systematic chemical name is (1''E'',6''E'')-1,7-bis(4-hydroxy-3-methoxyphenyl)-1,6-heptadiene-3,5-dione. It can exist at least in two [[tautomerism|tautomeric]] forms, keto and enol. The keto form is preferred in solid phase and the enol form in solution.
  
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== Usage ==
 
 
=== Culinary uses===
 
=== Culinary uses===
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[[Image:Turmeric-powder.jpg|left|thumb|100px|Turmeric powder is used extensively in Indian cuisine.]]
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[[Image:Turmeric-powder.jpg|right|thumb|200px|Turmeric powder is used extensively in Indian cuisine.]]
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[[Image:Curcuma.JPG|right|thumb|200px|Commercially packaged turmeric powder]]
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Turmeric perhaps is best known as a [[Spice|spice]] and is widely used for such purposes in South Asian and Middle Eastern cooking. It is almost always used in preparing [[curry]] in East Asian cooking (Herbst 2001). It is a significant ingredient in most commercial [[curry powder]]s. ''Momos'' (Nepali meat dumplings), a traditional dish in South Asia, are spiced with turmeric. It has been used in cooking since at least 600 B.C.E. (Herbst 2001).
  
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In non-Indian recipes, turmeric is sometimes used as a coloring agent. It has found application in canned [[beverages]], baked products, [[dairy]] products, [[ice cream]], [[yogurt]], yellow [[cake]]s, orange juice, [[biscuit]]s, [[popcorn]] color, sweets, cake icings, [[cereal]]s, sauces, [[gelatin]]s, etc. It is a significant ingredient in most commercial [[curry powder]]s.  
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Turmeric also is used as a coloring agent. It has found application in canned [[beverages]], baked products, [[dairy]] products, [[ice cream]], [[yogurt]], yellow [[cake]]s, orange juice, [[biscuit]]s, [[popcorn]] color, sweets, cake icings, [[cereal]]s, sauces, and [[gelatin]]s. Turmeric is also used to give a yellow color to some prepared [[Mustard (condiment)|mustard]]s, canned chicken [[broth]]s and other foods (often as a much cheaper replacement for [[saffron]]). In combination with [[annatto]] (E160b), turmeric has been used to color [[cheese]]s, yogurt, dry mixes, [[salad dressing]]s, winter [[butter]], and [[margarine]].  
  
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Turmeric (coded as [[E number|E100]] when used as a [[food additive]]) is used to protect food products from sunlight. The [[oleoresin]] is used for oil-containing products. The curcumin/[[polysorbate]] solution or curcumin powder dissolved in alcohol is used for water containing products. Over-coloring, such as in pickles, relishes and mustard, is sometimes used to compensate for fading.  
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Turmeric also is used as a food additive (coded as [[E number|E100]]) to protect food products from sunlight. Turmeric added to such oils as sesame oil and olive oil extends their shelf life due to its antioxidant properties (Schonbeck and Frey 2005).
  
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In combination with [[annatto]] (E160b), turmeric has been used to color [[cheese]]s, [[yogurt]], dry mixes, [[salad dressing]]s, winter [[butter]] and [[margarine]]. Turmeric is also used to give a yellow color to some prepared [[Mustard (condiment)|mustard]]s, canned chicken [[broth]]s and other foods (often as a much cheaper replacement for [[saffron]]).  
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The [[oleoresin]] is used for oil-containing products. The curcumin/[[polysorbate]] solution or curcumin powder dissolved in alcohol is used for water containing products. Over-coloring, such as in pickles, relishes and mustard, is sometimes used to compensate for fading.  
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Turmeric is widely used as a spice in South Asian and Middle Eastern cooking. ''Momos'' (Nepali meat dumplings), a traditional dish in South Asia, are spiced with turmeric.
 
  
 
=== Medicinal uses ===
 
=== Medicinal uses ===
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[[Image:100 1143.jpg|right|thumb|Turmeric plant]]
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Turmeric has long been used in Eastern medicine, including both Oriental herbal medicine and [[Ayurveda]], the Indian traditional medicine. Its use in Western herbal medicine has declined over the years. Among values attributed to turmeric are anti-inflammatory properties (making it useful in treatment of [[arthritis]]), prevention of or treatment of [[gallstone]]s, enhancement of the flow of [[bile]], reduction of serum cholesterol levels, and anti-[[bacteria]]l and anti-[[fungus|fungal]] properties (Schonbeck and Frey 2005).
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In [[Ayurvedic]] [[medicine]], turmeric is thought to have many [[medicinal properties]] and many in India use it as a readily available [[antiseptic]] for cuts, burns and [[bruise]]s. Practitioners of Ayurvedic medicine say it has [[fluoride]] which is thought to be essential for teeth. It is also used as an [[antibacterial]] agent.
 
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It is taken in some [[Asia]]n countries as a dietary supplement, which allegedly helps with stomach problems and other ailments. It is popular as a tea in [[Okinawa]], [[Japan]]. It is currently being investigated for possible benefits in [[Alzheimer's disease]], [[cancer]] and [[Liver#Diseases of the liver|liver disorders]].
 
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[[Image:Turmericroot.jpg|thumb|right|Turmeric rhizome]]
 
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It is only in recent years that Western scientists have increasingly recognised the [[medicinal properties]] of turmeric. According to a 2005 article in the Wall Street Journal titled, "Common Indian Spice Stirs Hope," research activity into [[curcumin]], the active ingredient in turmeric, is exploding. Two hundred and fifty-six curcumin papers were published in the past year according to a search of the U.S. National Library of Medicine. Supplement sales have increased 35% from 2004, and the U.S. [[National Institutes of Health]] has four clinical trials underway to study curcumin treatment for [[pancreatic cancer]], [[multiple myeloma]], [[Alzheimer's]], and [[colorectal cancer]].
 
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A 2004 UCLA-Veterans Affairs study involving genetically altered mice suggests that curcumin, the active ingredient in turmeric, might inhibit the accumulation of destructive beta amyloids in the brains of Alzheimer's disease patients and also break up existing plaques. "Curcumin has been used for thousands of years as a safe [[anti-inflammatory]] in a variety of ailments as part of [[Ayurveda|Indian traditional medicine]]," Gregory Cole, Professor of medicine and [[neurology]] at the [[David Geffen School of Medicine]] at [[UCLA]] said.
 
  
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Curcumin has been identified as a powerful MAO-A inhibitor, at doses above 150 mg/kg. MAO-B inhibition was not present until doses escalate above 550mg/kg.  
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In [[Ayurvedic]] [[medicine]], turmeric is thought to have many [[medicinal properties]] and many in India use it as a readily available [[antiseptic]] for cuts, burns, and [[bruise]]s. Practitioners of Ayurvedic medicine say it has [[fluoride]] which is thought to be essential for teeth. In [[Chinese herbal medicine]], it is used as an anti-inflammatory pain reliever, treatment for [[jaundice]], and is believed to stimulate menstruation and the movement of blood (Schonbeck and Frey 2005).
  
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Another 2004 study conducted at [[Yale University]] involved oral administration of curcumin to mice homozygous for the most common allele implicated in [[cystic fibrosis]]. Treatment with curcumin restored physiologically-relevant levels of protein function.<ref> [http://www.sciencemag.org/cgi/content/full/304/5670/600 sciencemag]</ref>
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It is taken in some [[Asia]]n countries as a dietary supplement, which allegedly helps with stomach problems and other ailments. It is popular as a tea in [[Okinawa]], [[Japan]]. It is currently being investigated for possible benefits in [[Alzheimer's disease]], [[cancer]], and [[Liver#Diseases of the liver|liver disorders]].
  
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Anti-tumoral effects against [[melanoma]] cells have been demonstrated.<ref> [http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids=15221965 ncbi]</ref>
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It is only in recent years that Western scientists have increasingly recognized the [[medicinal properties]] of turmeric. According to a 2005 article in the ''Wall Street Journal'' titled, "Common Indian Spice Stirs Hope," [[research]] activity into [[curcumin]], the active ingredient in turmeric, is exploding. Two hundred and fifty-six curcumin papers were published in the past year according to a search of the U.S. National Library of Medicine. Supplement sales have increased 35 percent from 2004, and the U.S. [[National Institutes of Health]] has clinical trials underway to study curcumin treatment for [[pancreatic cancer]], [[multiple myeloma]], [[Alzheimer's]], and [[colorectal cancer]]. Alcohol extracts have show the ability to reduce blood sugar, possibly useful in the treatment of [[diabetes]], and clinical trials in China demonstrate that its use as a food seasoning can reduce serum [[cholesterol]] levels (Schonbeck and Frey 2005). This spice is recommended by the [[World Health Organization]] (Schonbeck and Frey 2005).
  
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A recent study involving mice has shown that turmeric slows the spread of [[breast cancer]] into lungs and other body parts. Turmeric also enhances the effect of [[taxol]] in reducing [[metastasis]] of [[breast cancer]].<ref> [http://cdmrp.army.mil/bcrp/era/abstracts2005/0210447_abs.pdf army.mil]</ref>
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=== Other uses===
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For hundreds of years, the powdered rhizome has been used to make a yellow dye for [[fabric]]s (Schonbeck and Frey 2005). Turmeric makes a poor fabric [[dye]] as it is not very lightfast (the degree to which a dye resists fading due to light exposure). However, turmeric today is commonly used in Indian clothing, such as [[sari]]s. It also is used at times as a coloring for medicines (Schonbeck and Frey 2005).
  
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Curcumin is also thought to be an antinociceptive agent (pain reliever). In the November 2006 issue of ''Arthritis & Rheumatism'', a study was published that showed the effectiveness of turmeric in the reduction of joint inflammation, and recommended clinical trials as a possible treatment for the alleviation of arthritis symptoms.<ref> [http://www3.interscience.wiley.com/cgi-bin/jabout/76509746/News.html interscience.wiley.com]</ref> It is thought to work as a natural inhibitor of the [[cox-2]] enzyme, and has been shown effective in animal models for neuropathic pain secondary to diabetes, among others.<ref>Sharma S, Kulkarni SK, Agrewala JN, Chopra K. "Curcumin attenuates thermal hyperalgesia in a diabetic mouse model of neuropathic pain." Eur J Pharmacol. 2006 May 1; 536(3): 256-61</ref>
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Turmeric is currently used in the formulation of some [[sunscreen]]s. In chemistry, it is used in the making of papers to test for alkaline solutions, as a paper soaked in a tincture of turmeric turns reddish-brown and dries to a violet color in the presence of alkaline solutions (Schonbeck and Frey 2005).
  
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Presenting their findings at the Endocrine Society’s annual meeting in San Francisco in June 2008, researchers discovered that turmeric-treated mice were less susceptible to developing [[type 2 diabetes]], based on their blood glucose levels, and glucose and insulin tolerance tests. They also discovered that turmeric-fed obese mice showed significantly reduced inflammation in fat tissue and liver compared to controls. They speculate that curcumin in the turmeric lessens insulin resistance and prevents type 2 diabetes in these mouse models by dampening the inflammatory response provoked by obesity.<ref>[http://newswise.com/articles/view/541969/ Newswise: Common Cooking Spice Shows Promise in Combating Diabetes and Obesity] Retrieved on June 22, 2008.</ref>
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Turmeric paste is used by some Indian women to keep them free of superfluous hair. Turmeric paste is applied to bride and groom before marriage in some places of [[India]], [[Bangladesh]], and Pakistan, where it is believed turmeric gives glow to skin and keeps some harmful bacteria away from the body.
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=== Cosmetics ===
 
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{{Expand-section|date=August 2008}}
 
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Turmeric is currently used in the formulation of some [[sunscreen]]s.  Turmeric paste is used by some Indian women to keep them free of superfluous hair. Turmeric paste is applied to bride and groom before marriage in some places of [[India]], [[Bangladesh]], and Pakistan, where it is believed turmeric gives glow to skin and keeps some harmful bacteria away from the body.
 
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The government of Thailand is funding a project to extract and isolate tetrahydrocurcuminoids (THC) from turmeric. THCs (not to be confused with [[tetrahydrocannabinol]], also known as THC) are colorless compounds that might have [[antioxidant]] and skin-lightening properties and might be used to treat skin inflammations, making these compounds useful in cosmetics formulations.
 
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=== Dye ===
 
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Turmeric makes a poor fabric [[dye]] as it is not very lightfast (the degree to which a dye resists fading due to light exposure). However, turmeric is commonly used in Indian clothing, such as [[sari]]s.
 
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=== Gardening ===
 
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Turmeric can also be used to deter ants.  The exact reasons why turmeric repels ants is unknown, but anecdotal evidence suggests it works. {{Fact|date=September 2008}}
 
  
 
== International naming ==
 
== International naming ==
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* हरिद्रा (''haridrā'') or वरवर्णिनी (''varavarṇinī'') in [[Sanskrit language|Sanskrit]].
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* हरिद्रा ''(haridrā)'' or वरवर्णिनी ''(varavarṇinī)'' in [[Sanskrit language|Sanskrit]].
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* हल्दी (''haldi'')and (''be-sar'') in [[Nepali language|Nepali]]
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* हल्दी ''(haldi)''and ''(be-sar)'' in [[Nepali language|Nepali]]
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* पालु (''paa lu'') in [[Nepal Bhasa]]
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* पालु ''(paa lu)'' in [[Nepal Bhasa]]
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* ಅರಿಶಿಣ (''arishina'') in [[Kannada]]
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* ಅರಿಶಿಣ ''(arishina)'' in [[Kannada]]
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* हळद (''halad'') in [[Marathi]]
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* हळद ''(halad)'' in [[Marathi]]
 
* ''Haldi'' in [[Hindi language|Hindi]] and [[Urdu language|Urdu]].
 
* ''Haldi'' in [[Hindi language|Hindi]] and [[Urdu language|Urdu]].
 
* ''Haldar'' in [[Gujarati language|Gujarati]]  
 
* ''Haldar'' in [[Gujarati language|Gujarati]]  
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* ਹਲਦੀ (''Haldi'') in [[Punjabi language|Punjabi]].
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* ਹਲਦੀ ''(Haldi)'' in [[Punjabi language|Punjabi]].
 
* ''Haruut'' in [[Somali]]
 
* ''Haruut'' in [[Somali]]
 
* ''Holdi'' or ''Holud'' in [[Bengali language|Bengali]].
 
* ''Holdi'' or ''Holud'' in [[Bengali language|Bengali]].
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* আন্দি (''andi'') in [[Bishnupriya Manipuri Language|Bishnupriya Manipuri]]
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* আন্দি ''(andi)'' in [[Bishnupriya Manipuri Language|Bishnupriya Manipuri]]
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* மஞ்சள் (''manchal'', literal: Yellow) in [[Tamil language|Tamil]].
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* மஞ்சள் (''manchal,'' literal: Yellow) in [[Tamil language|Tamil]].
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* పసుపు (''pasupu'') in [[Telugu language|Telugu]].
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* పసుపు ''(pasupu)'' in [[Telugu language|Telugu]].
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* 강황 (''kang hwang'') in [[Korean language|Korean]].
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* 강황 ''(kang hwang)'' in [[Korean language|Korean]].
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* 姜黄 (''jiang huang'', literal: "Ginger Yellow") in [[Chinese language|Chinese]].
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* 姜黄 (''jiang huang,'' literal: "Ginger Yellow") in [[Chinese language|Chinese]].
 
* ''Nghệ'' in [[Vietnamese language|Vietnamese]].
 
* ''Nghệ'' in [[Vietnamese language|Vietnamese]].
 
* ''Lmeat'' in [[Khmer language|Khmer]].
 
* ''Lmeat'' in [[Khmer language|Khmer]].
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* زردچوبه (''zardchubeh'') in [[Persian language|Persian]].
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* زردچوبه ''(zardchubeh)'' in [[Persian language|Persian]].
 
* ''‘Ōlena'' in [[Hawaiian language|Hawaiian]]
 
* ''‘Ōlena'' in [[Hawaiian language|Hawaiian]]
 
* ''Gelbwurz'' (literal: Yellow Root) or ''Kurkuma'' in [[German language|German]].
 
* ''Gelbwurz'' (literal: Yellow Root) or ''Kurkuma'' in [[German language|German]].
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* ''Kurkuma'' or ''Japonský šafrán'' (literal: Japanese Safron) in [[Czech language|Czech]].
 
* ''Kurkuma'' or ''Japonský šafrán'' (literal: Japanese Safron) in [[Czech language|Czech]].
 
* ''Kunyit'' in  [[Indonesian language|Indonesian]] and [[Malay language|Malay]].
 
* ''Kunyit'' in  [[Indonesian language|Indonesian]] and [[Malay language|Malay]].
−
* كركم (''kurkum'') in [[Arabic]]
+
* كركم ''(kurkum)'' in [[Arabic]]
−
* כורכום  (''kurkum'') in [[Hebrew]]
+
* כורכום  ''(kurkum)'' in [[Hebrew]]
 
* ''Cúrcuma'' or ''Palillo'' (South America) in [[Spanish language|Spanish]]
 
* ''Cúrcuma'' or ''Palillo'' (South America) in [[Spanish language|Spanish]]
−
* മഞ്ഞള്‍ (''manjal'') in [[Malayalam language|Malayalam]]
+
* മഞ്ഞള്‍ ''(manjal)'' in [[Malayalam language|Malayalam]]
−
* ''Куркума'' (''Kurkuma'') in [[Russian language|Russian]]
+
* ''Куркума'' ''(Kurkuma)'' in [[Russian language|Russian]]
 
* ''Kurkuma'' in [[Polish language|Polish]]
 
* ''Kurkuma'' in [[Polish language|Polish]]
−
* زه‌رده‌چه‌وه (''zardachawa'') in [[Kurdish language| Kurdish]]
+
* زه‌رده‌چه‌وه ''(zardachawa)'' in [[Kurdish language| Kurdish]]
 
* ''Sarıkök'' (literal: Yellow Root) in [[Azerbaijani language|Azeri]]
 
* ''Sarıkök'' (literal: Yellow Root) in [[Azerbaijani language|Azeri]]
−
* (''kaha'') in [[Sinhala language|Sinhala]]
+
* ''(kaha)'' in [[Sinhala language|Sinhala]]
 
* ''Safran'' in [[ creole Mauritius]]
 
* ''Safran'' in [[ creole Mauritius]]
 
* ''Curcuma'' in [[Portuguese language|Portuguese]] and [[French language|French]]
 
* ''Curcuma'' in [[Portuguese language|Portuguese]] and [[French language|French]]
−
* ''Куркума'' (''kurkuma'') in [[Macedonian language|Macedonian]]
+
* ''Куркума'' ''(kurkuma)'' in [[Macedonian language|Macedonian]]
 
* ''Kurkuma'' in [[Finnish language|Finnish]]
 
* ''Kurkuma'' in [[Finnish language|Finnish]]
 
* ''Gurkmeja'' in [[Swedish language|Swedish]]
 
* ''Gurkmeja'' in [[Swedish language|Swedish]]
−
* 欝金 (''ukon'') in [[Japanese language|Japanese]]
+
* 欝金 ''(ukon)'' in [[Japanese language|Japanese]]
−
* ขมิ้น (''kamin'') in [[Thai language|Thai]]
+
* ขมิ้น ''(kamin)'' in [[Thai language|Thai]]
 
* ''Geelwortel'' (literal: Yellow Root) or ''Kurkuma'' in [[Dutch language|Dutch]].
 
* ''Geelwortel'' (literal: Yellow Root) or ''Kurkuma'' in [[Dutch language|Dutch]].
−
* ''Zerdeçal'', ''Hint Safranı'' in [[Turkish]]
+
* ''Zerdeçal,'' ''Hint Safranı'' in [[Turkish]]
−
* Դեղին կոճ (''deghin koch'') (literal: Yellow Seed) in [[Armenian language|Armenian]]
+
* Դեղին կոճ ''(deghin koch)'' (literal: Yellow Seed) in [[Armenian language|Armenian]]
 
* ''Kurkuma'' in [[Hungarian language|Hungarian]]
 
* ''Kurkuma'' in [[Hungarian language|Hungarian]]
  
−
== Chemistry ==
+
== References ==
−
[[Image:curcumin keto form.png|right|frame|Curcumin Keto form]]
 
−
[[Image:curcumin.png|right|frame|Curcumin Enol form]]
 
  
−
Turmeric contains up to 5% essential oils and up to 3% [[curcumin]], a [[polyphenol]]. It is the active substance of turmeric and it is also known as C.I. 75300, or Natural Yellow 3. The systematic chemical name is (1''E'',6''E'')-1,7-bis(4-hydroxy-3-methoxyphenyl)-1,6-heptadiene-3,5-dione.  
+
* Agricultural Research Service, United States Department of Agriculture. n.d. [http://www.ars-grin.gov/cgi-bin/npgs/html/taxon.pl?12676 Taxon: ''Curcuma longa'' L.]. ''Germplasm Resources Information Network'' (GRIN). Retrieved December 17, 2008.
  
−
It can exist at least in two [[tautomerism|tautomeric]] forms, keto and enol. The keto form is preferred in solid phase and the enol form in solution.
+
* Grieve, M., and C. F. Leyel. 1992. ''A Modern Herbal: The Medicinal, Culinary, Cosmetic and Economic Properties, Cultivation and Folklore of Herbs, Grasses, Fungi, Shrubs and Trees With All Their Modern Scientific Uses.'' London: Tiger Books International. ISBN 1855012499.
  
−
== References ==
+
* Herbst, S.T. 2001. ''The New Food Lover's Companion: Comprehensive Definitions of Nearly 6,000 Food, Drink, and Culinary Terms. Barron's Cooking Guide.'' Hauppauge, NY: Barron's Educational Series. ISBN 0764112589.
−
{{Reflist}}
+
 
−
Grieve and Leyel 1992
+
* Ravindran, P. N., K. Nirmal Babu, and K. Sivaraman. 2007. [http://books.google.com/books?id=P2ykHQi6RvMC&printsec=frontcover&source=gbs_summary_r&cad=0 ''Turmeric: The Genus Curcuma'']. CRC Press. ISBN 0849370345. Retrieved December 17, 2008.
  
 
* Schonbeck, J., and R. J. Frey. 2005. Turmeric. In J. L. Longe, ''The Gale Encyclopedia of Alternative Medicine.'' Farmington Hills, Mich: Thomson/Gale. ISBN 0787693960.
 
* Schonbeck, J., and R. J. Frey. 2005. Turmeric. In J. L. Longe, ''The Gale Encyclopedia of Alternative Medicine.'' Farmington Hills, Mich: Thomson/Gale. ISBN 0787693960.
  
−
== External links ==
 
−
* [http://www.nlm.nih.gov/medlineplus/druginfo/natural/patient-turmeric.html Turmeric info from the National Institute of Health (NIH)]
 
−
* [http://sun.ars-grin.gov:8080/npgspub/xsql/duke/plantdisp.xsql?taxon=331 Turmeric List of Chemicals (Dr. Duke's)]
 
−
* [http://www.plantcultures.org.uk/plants/turmeric_landing.html Plant Cultures: review of botany, history and uses]
 
  
  

Latest revision as of 19:02, 6 November 2022

Turmeric
Curcuma longa
Curcuma longa
Scientific classification
Kingdom: Plantae
Order: Zingiberales
Family: Zingiberaceae
Genus: Curcuma
Species: C. longa
Binomial name
Curcuma longa
Linnaeus

Turmeric is the common name for a herbaceous perennial plant, Curcuma longa, of the ginger family Zingiberaceae, characterized by a tuberous rhizome that is short, thick, tapered, and somewhat fleshy; lance-like, elongated leaves on erect, thick stems that extend upward directly from the rhizome; and pale yellow flowers appearing in a cylindrical cone that also arises from the rhizome, with the flowers partially protected by leaf sheaths (bracteoles). The name turmeric also is used for the dried, powdered rhizome that is popular as a spice and food color, as well as used medicinally. Turmeric, which often is misspelled (or pronounced) as "tumeric," is native to tropical South Asia and grows in warm, humid climates; today it is widely cultivated in India and the Caribbean, as well as such countries as Sri Lanka and Fiji. Turmeric's active ingredient is curcumin.

Turmeric offers a unique taste and visual experience for human beings in their experience of nature. Turmeric, which has a bitter, pungent flavor, commonly is used as a spice in curries and other South Asian and Middle Eastern cuisine. It also has an intense, yellow or yellow-orange color and is used to impart color to a wide variety of products, including cereals, canned chicken broth, ice cream, orange juice, and yellow cakes. It gives the bright yellow color to American-style prepared mustard. It also is used as a yellow dye for dyeing fabrics and even is used in chemistry in making test papers for alkaline solutions given a color change that it undergoes.

Turmeric has long been used in Eastern medicine, both Ayurveda and Oriental herbal medicine, to treat a variety of conditions. While its use in Western herbal medicine is less important now than traditionally; in recent years a number of studies by Western scientists have found support for many of the medicinal properties of turmeric. (See medicinal uses.)

Overview and description

Zingiberaceae, the flowering plant family to which turmeric belongs, is known as the "ginger family," and contains aromatic perennial herbs with creeping horizontal or tuberous rhizomes. Members of the family have distichous leaves with basal sheaths that overlap to form a pseudostem. Flowers are hermaphroditic, usually strongly zygomorphic, in determinate cymose inflorescences, and subtended by conspicuous, spirally arranged bracts. The perianth is comprised of two whorls, a fused tubular calyx, and a tubular corolla with one lobe larger than the other two. Flowers typically have two of their stamenoids (sterile stamens) fused to form a petaloid lip, and have only one fertile stamen. The ovary is inferior and topped by two nectaries; the stigma is funnel-shaped.

Turmeric rhizome

Turmeric (Curcuma longa) is characterized by its tuberous rhizome. A rhizome is a characteristically horizontal stem of a plant that is usually found underground, often sending out roots and shoots from its nodes. A tuber is an enlarged, fleshy, generally underground stem of certain seed plants, in which the typical stem parts are represented and which often serves as an organ of food storage and/or reproduction. The rhizome of turmeric is fleshy, oblong, tapered at either end, and from 5 to 10 centimeters (2-3 inches) in length and about 2.5 centimeters (1 inch) wide (Schonbeck and Frey 2005). The exterior can be yellow, tan, or olive-green colored, while the interior, which is hard and firm, is either orange-brown or deeply rust-colored, with transverse resinous parallel rings (Schonbeck and Frey 2005). The dense root breaks into a powder that is lemon yellow in color (Grieve and Leyel 1992).

Turmeric also is characterized by its leaves and flowers. The leaves extend upward, with each leaf on an individual stem extending up directly from the rhizome. The leaves are elongated, lance-shaped, tapered (narrower) at each end, deep green and lustrous, and can be 60 centimeters in length (2 feet). The flowers appear spirally arranged around a cylindrical cone on the end of a stalk, partially protected by leaf sheaths (bracteoles—small modified or specialized leaves). This spike of flowers also arises directly from the rootstock (rhizome). Flowers are pale yellow in color and grow in groupings of three to five (Schonbeck and Frey 2005).

Turmeric also is known as kunyit (Indonesian and Malay), Besar (Nepali), haldi (Hindi), arishina (Kannada), pasupu (Telugu), or manjal (Tamil) in Asian countries. In Assamese, it is called Halodhi. In Hawaiì, it is called `Olena. In medieval Europe, turmeric became known as Indian Saffron, since it is widely used as an alternative to far more expensive saffron spice.

Cultivation and preparation

Native to tropical South Asia, turmeric thrives in warm, humid climates, generally with temperatures above 60°F (29.8°C) for best growth (Schonbeck and Frey 2005), and a considerable amount of annual rainfall. Among areas that turmeric is cultivated are India, Sri Lanka, East Indies, Fiji, and Queensland, Australia (Schonbeck and Frey 2005), as well as the Caribbean in the Western Hemisphere. Sangli, a town in the southern part of the Indian state of Maharashtra, is perhaps the largest and most important trading center for turmeric in Asia.

Plants are gathered annually for their rhizomes, and re-seeded from some of those rhizomes in the following season. The rhizomes are boiled for several hours and then dried in hot ovens, after which they are ground into a deep orange-yellow powder. The powder from the pulverized rhizome can be dissolved in water or alcohol; for the medicinal tincture it usually is dissolved in boiling alcohol (Schonbeck and Frey 2005).

Usage

Turmeric rhizome contains a volatile oil, a yellowish coloring material known as cucurmin, brown coloring matter, gum, starch, calcium chloride, and woody fiber (Schonbeck and Frey 2005). Turmeric contains up to 5 percent essential oils and up to 3 percent curcumin, a polyphenol. Curcumin is the active substance of turmeric and it is also known as C.I. 75300, or Natural Yellow 3. The systematic chemical name is (1E,6E)-1,7-bis(4-hydroxy-3-methoxyphenyl)-1,6-heptadiene-3,5-dione. It can exist at least in two tautomeric forms, keto and enol. The keto form is preferred in solid phase and the enol form in solution.

Culinary uses

Turmeric powder is used extensively in Indian cuisine.

Turmeric perhaps is best known as a spice and is widely used for such purposes in South Asian and Middle Eastern cooking. It is almost always used in preparing curry in East Asian cooking (Herbst 2001). It is a significant ingredient in most commercial curry powders. Momos (Nepali meat dumplings), a traditional dish in South Asia, are spiced with turmeric. It has been used in cooking since at least 600 B.C.E. (Herbst 2001).

Turmeric also is used as a coloring agent. It has found application in canned beverages, baked products, dairy products, ice cream, yogurt, yellow cakes, orange juice, biscuits, popcorn color, sweets, cake icings, cereals, sauces, and gelatins. Turmeric is also used to give a yellow color to some prepared mustards, canned chicken broths and other foods (often as a much cheaper replacement for saffron). In combination with annatto (E160b), turmeric has been used to color cheeses, yogurt, dry mixes, salad dressings, winter butter, and margarine.

Turmeric also is used as a food additive (coded as E100) to protect food products from sunlight. Turmeric added to such oils as sesame oil and olive oil extends their shelf life due to its antioxidant properties (Schonbeck and Frey 2005).

The oleoresin is used for oil-containing products. The curcumin/polysorbate solution or curcumin powder dissolved in alcohol is used for water containing products. Over-coloring, such as in pickles, relishes and mustard, is sometimes used to compensate for fading.

Medicinal uses

Turmeric has long been used in Eastern medicine, including both Oriental herbal medicine and Ayurveda, the Indian traditional medicine. Its use in Western herbal medicine has declined over the years. Among values attributed to turmeric are anti-inflammatory properties (making it useful in treatment of arthritis), prevention of or treatment of gallstones, enhancement of the flow of bile, reduction of serum cholesterol levels, and anti-bacterial and anti-fungal properties (Schonbeck and Frey 2005).

In Ayurvedic medicine, turmeric is thought to have many medicinal properties and many in India use it as a readily available antiseptic for cuts, burns, and bruises. Practitioners of Ayurvedic medicine say it has fluoride which is thought to be essential for teeth. In Chinese herbal medicine, it is used as an anti-inflammatory pain reliever, treatment for jaundice, and is believed to stimulate menstruation and the movement of blood (Schonbeck and Frey 2005).

It is taken in some Asian countries as a dietary supplement, which allegedly helps with stomach problems and other ailments. It is popular as a tea in Okinawa, Japan. It is currently being investigated for possible benefits in Alzheimer's disease, cancer, and liver disorders.

It is only in recent years that Western scientists have increasingly recognized the medicinal properties of turmeric. According to a 2005 article in the Wall Street Journal titled, "Common Indian Spice Stirs Hope," research activity into curcumin, the active ingredient in turmeric, is exploding. Two hundred and fifty-six curcumin papers were published in the past year according to a search of the U.S. National Library of Medicine. Supplement sales have increased 35 percent from 2004, and the U.S. National Institutes of Health has clinical trials underway to study curcumin treatment for pancreatic cancer, multiple myeloma, Alzheimer's, and colorectal cancer. Alcohol extracts have show the ability to reduce blood sugar, possibly useful in the treatment of diabetes, and clinical trials in China demonstrate that its use as a food seasoning can reduce serum cholesterol levels (Schonbeck and Frey 2005). This spice is recommended by the World Health Organization (Schonbeck and Frey 2005).

Other uses

For hundreds of years, the powdered rhizome has been used to make a yellow dye for fabrics (Schonbeck and Frey 2005). Turmeric makes a poor fabric dye as it is not very lightfast (the degree to which a dye resists fading due to light exposure). However, turmeric today is commonly used in Indian clothing, such as saris. It also is used at times as a coloring for medicines (Schonbeck and Frey 2005).

Turmeric is currently used in the formulation of some sunscreens. In chemistry, it is used in the making of papers to test for alkaline solutions, as a paper soaked in a tincture of turmeric turns reddish-brown and dries to a violet color in the presence of alkaline solutions (Schonbeck and Frey 2005).

Turmeric paste is used by some Indian women to keep them free of superfluous hair. Turmeric paste is applied to bride and groom before marriage in some places of India, Bangladesh, and Pakistan, where it is believed turmeric gives glow to skin and keeps some harmful bacteria away from the body.

International naming

  • हरिद्रा (haridrā) or वरवर्णिनी (varavarṇinī) in Sanskrit.
  • हल्दी (haldi)and (be-sar) in Nepali
  • पालु (paa lu) in Nepal Bhasa
  • ಅರಿಶಿಣ (arishina) in Kannada
  • हळद (halad) in Marathi
  • Haldi in Hindi and Urdu.
  • Haldar in Gujarati
  • ਹਲਦੀ (Haldi) in Punjabi.
  • Haruut in Somali
  • Holdi or Holud in Bengali.
  • আন্দি (andi) in Bishnupriya Manipuri
  • மஞ்சள் (manchal, literal: Yellow) in Tamil.
  • పసుపు (pasupu) in Telugu.
  • 강황 (kang hwang) in Korean.
  • 姜黄 (jiang huang, literal: "Ginger Yellow") in Chinese.
  • Nghệ in Vietnamese.
  • Lmeat in Khmer.
  • زردچوبه (zardchubeh) in Persian.
  • ‘Ōlena in Hawaiian
  • Gelbwurz (literal: Yellow Root) or Kurkuma in German.
  • Gurkemeje in Danish.
  • Gurkemeie in Norwegian.
  • Kurkuma or Japonský šafrán (literal: Japanese Safron) in Czech.
  • Kunyit in Indonesian and Malay.
  • كركم (kurkum) in Arabic
  • כורכום (kurkum) in Hebrew
  • Cúrcuma or Palillo (South America) in Spanish
  • മഞ്ഞള്‍ (manjal) in Malayalam
  • Куркума (Kurkuma) in Russian
  • Kurkuma in Polish
  • زه‌رده‌چه‌وه (zardachawa) in Kurdish
  • Sarıkök (literal: Yellow Root) in Azeri
  • (kaha) in Sinhala
  • Safran in creole Mauritius
  • Curcuma in Portuguese and French
  • Куркума (kurkuma) in Macedonian
  • Kurkuma in Finnish
  • Gurkmeja in Swedish
  • 欝金 (ukon) in Japanese
  • ขมิ้น (kamin) in Thai
  • Geelwortel (literal: Yellow Root) or Kurkuma in Dutch.
  • Zerdeçal, Hint Safranı in Turkish
  • Դեղին կոճ (deghin koch) (literal: Yellow Seed) in Armenian
  • Kurkuma in Hungarian

References
ISBN links support NWE through referral fees

  • Agricultural Research Service, United States Department of Agriculture. n.d. Taxon: Curcuma longa L.. Germplasm Resources Information Network (GRIN). Retrieved December 17, 2008.
  • Grieve, M., and C. F. Leyel. 1992. A Modern Herbal: The Medicinal, Culinary, Cosmetic and Economic Properties, Cultivation and Folklore of Herbs, Grasses, Fungi, Shrubs and Trees With All Their Modern Scientific Uses. London: Tiger Books International. ISBN 1855012499.
  • Herbst, S.T. 2001. The New Food Lover's Companion: Comprehensive Definitions of Nearly 6,000 Food, Drink, and Culinary Terms. Barron's Cooking Guide. Hauppauge, NY: Barron's Educational Series. ISBN 0764112589.
  • Schonbeck, J., and R. J. Frey. 2005. Turmeric. In J. L. Longe, The Gale Encyclopedia of Alternative Medicine. Farmington Hills, Mich: Thomson/Gale. ISBN 0787693960.


Herbs and spices
Herbs Angelica • Basil • Basil, holy • Basil, Thai • Bay leaf • Boldo • Borage • Cannabis • Chervil • Chives • Coriander leaf (cilantro) • Curry leaf • Dill • Epazote • Eryngium foetidum (long coriander) • Hoja santa • Houttuynia cordata (giấp cá) • Hyssop • Lavender • Lemon balm • Lemon grass • Lemon verbena • Limnophila aromatica (rice paddy herb) • Lovage • Marjoram • Mint • Mitsuba • Oregano • Parsley • Perilla (shiso) • Rosemary • Rue • Sage • Savory • Sorrel • Stevia • Tarragon • Thyme • Vietnamese coriander (rau răm) • Woodruff
Spices African pepper • Ajwain (bishop's weed) • Aleppo pepper • Allspice • Amchur (mango powder) • Anise • Aromatic ginger • Asafoetida • Camphor • Caraway • Cardamom • Cardamom, black • Cassia • Cayenne pepper • Celery seed • Chili • Cinnamon • Clove • Coriander seed • Cubeb • Cumin • Cumin, black • Dill seed • Fennel • Fenugreek • Fingerroot (krachai) • Galangal, greater • Galangal, lesser • Garlic • Ginger • Grains of Paradise • Horseradish • Juniper berry • Liquorice • Mace • Mahlab • Malabathrum (tejpat) • Mustard, black • Mustard, brown • Mustard, white • Nasturtium • Nigella (kalonji) • Nutmeg • Paprika • Pepper, black • Pepper, green • Pepper, long • Pepper, pink, Brazilian • Pepper, pink, Peruvian • Pepper, white • Pomegranate seed (anardana) • Poppy seed • Saffron • Sarsaparilla • Sassafras • Sesame • Sichuan pepper (huājiāo, sansho) • Star anise • Sumac • Tasmanian pepper • Tamarind • Turmeric • Wasabi • Zedoary

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