Curcuma longa
Curcuma longa
Curcuma longa (pronunciation: /kərˈkjuːmə ˈlɒŋɡə/), commonly known as turmeric, is a plant species in the Zingiberaceae family. The plant is native to Indian subcontinent and Southeast Asia.
Etymology
The term "Curcuma" is derived from the Arabic word "kurkum", meaning "saffron", due to the color of turmeric. "Longa" is a Latin word meaning "long", referring to the long leaves of the plant.
Description
Curcuma longa is a perennial, rhizomatous, herbaceous plant. The plant's rhizomes are used in cooking and traditional medicine. The rhizomes are boiled, dried, and then ground into a powder, which is used as a spice and a coloring agent. It is the main ingredient in curry and is also used in mustard, cheese, and butter to give them a yellow color.
Medical uses
Curcuma longa has been used in Ayurveda, the traditional Indian system of medicine, for centuries. It is used to treat a variety of conditions, including inflammation, infections, digestive problems, and skin diseases. Recent scientific research has also suggested that curcumin, a compound found in Curcuma longa, may have potential health benefits, such as anti-inflammatory and antioxidant properties.
Related terms
- Curcumin: The main active ingredient in turmeric.
- Zingiberaceae: The plant family to which Curcuma longa belongs.
- Ayurveda: The traditional Indian system of medicine in which Curcuma longa is used.
External links
- Medical encyclopedia article on Curcuma longa
- Wikipedia's article - Curcuma longa
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