Aromatic Note: Middle note
The large aromatic rhizomes (roots) of this small perennial plant are one of the most common food flavorings and colorants in Asian cuisine.
Turmeric is one on the five primary Buddhist incense ingredients and also the traditional coloring for the robes of Buddhist monks.
At some wedding ceremonies in Indonesia, the bride and groom tint their arms and waists with a dye of turmeric.
Synonyms: Curcuma aromatica (wild turmeric), Curcuma domestica, haridra, yellow root
Origin: native to India, Southern Asia
Parts Used: dried rhizomes (roots)
Aroma Description: spicy, fresh, peppery, woody, pungent and bitter; reminiscent of ginger and galangal with a hint of sweet orange
Cosmetic Uses: perfumery, aromatherapy, also used as a dye in cosmetics
Culinary Uses: an essential ingredient of curries and curry powder
Medicinal Attributes: research has shown significant anti-inflammatory and liver-protecting properties, a bitter astringent herb which stimulates the uterus, digestive, circulatory and respiratory systems. Used to treat digestive and circulatory disorders, uterine tumors, jaundice, liver disease, and menstrual problems. Also an anti-inflammatory for asthma and eczema and to reduce risks of strokes and heart attacks. etc.
Essential Oil: Yes, a steam distilled essential oil is made, sometimes sold as Curcuma oil, as is a less common absolute and oleoresin
Mixes Well With: aloeswood, borneol camphor, cardamom, cassia, cedar-red, clove, cinnamon, coriander, galangal, ginger, iris root, labdanum, nutmeg, sandalwood, star anise, etc.
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