Black Turmeric ( Curcuma Caesia)
August 17, 2018
Curcuma caesia, black turmeric or black zedoary is a perennial herb with bluish-black rhizome, native to North-East and Central India. By etymology, kali is the feminine form of kala, which means black color, and hence the plant is called black turmeric.
Description and cultivation
Black turmeric powder
The cultivation and harvest practices are similar to that of common turmeric which is used in recipes. In the fields, the rhizomes are washed thoroughly and are placed in a wide mouthed cauldron. The water is poured in the cauldron such that the rhizomes are completely covered. The cauldron is covered with a lid, and the rhizomes are boiled for about 30 minutes until foam oozes out with a strong odour. The rhizomes are taken out when the water is reduced to one-third of the original and they are soft and their inner portion has turned from blue to dark or pale brown. The rhizomes are then dried in hot sun for10 to 15 days until hardened. These dried rhizomes are then packed for marketing.
The research on the volatile rhizomes oil of Curcuma caesia resulted in the identification of 30 components, representing 97% of the oil, with camphor (28%), ar-turmerone (12%), (Z)-ocimene (8%), ar-curcumene (7%), 1,8-cineole (5%), elemene (5%), borneol (4%), bornyl acetate (3%) and curcumene (3%) as the major constituents. Other research demonstrated diphenylalkanoids, phenylpropene derivatives, terpenoids, flavonoids, steroids, and alkaloids as major constituents. Some of these compounds are thought to be a basis for traditional medicine in some Asian countries.
Price: 1000.00 Rupee ₹
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