This spice with its original and pronounced taste brings slightly spicy flavours to our infusions. It was mentioned in the literature in "Sanskrit", Indian literature, in the 4th century AD. It is indicated here that this plant can cure heart ailments. A simple massage with Turmeric powder would indeed prevent this type of health problem. Turmeric is popular in many areas in India, it is also a sacred spice in this country.
In the West, its use is recorded by Dioscorides Greek doctor, pharmacologist and botanist. It was mainly used at that time to fight itchy dermatoses and purulent ophthalmias. The use of Turmeric remains here also mainly medicinal.
In the 18th century, Turmeric was more widely imported into Europe under its name "Terra Merita" or "Saffron from India". It was the major naval powers Holland, the United Kingdom, Portugal and France that introduced it to the continent. It will be used quickly, both for its dyeing and medicinal properties. This nickname itself comes from the Latin "Terra Merita" which refers to the root of the plant and in particular its earthy substance.
Turmeric is now grown in all sufficiently warm regions of the world. India is the largest producer of Turmeric, followed by Indonesia, China, Bangladesh and several countries in South America and the Caribbean. Turmeric is found in the composition of Curry. Turmeric is one of the spices that has spread rapidly throughout the world. For this reason, it has many nicknames. Turmeric is a perennial plant about one meter high, native to southeast Asia. Its thick rhizome, orange-yellow at the break, with an aromatic odour and warm, slightly bitter taste, gives long, sheathing, veined leaves and small yellowish flowers topped with pink bracts.
The rhizome contains carbohydrates, a bitter principle, curcumin, which gives it its intense colour, an oleoresin and an aromatic essence rich in zingiberene and turmerone. In France, turmeric is mainly used in the culinary arts.
