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TURMERIC _ TURMERIC_01.png "TURMERIC")
| | | INCI: | Curcuma longa | | CAS: | 8024-37-1 | | EINECS: | 283-882-1 | | Flavouring according to EC regulation 1334/2008 |
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TURMERICCurcuma longa (Zingiberacee)
Origin: India
Also known as Indian saffron, Turmeric was originally found in southern Asia. It's now widely cultivated in India, China, Indonesia, Jamaica and Haiti.
A tropical herbaceous plant, it grows to a height of one metre. It has long, lanceolate leaves, a fleshy root that's orange inside, and dark yellow flowers.
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EXTRACTION
OLFACTIVE AFFINITIES
The essential oil is obtained by steam distillation of the boiled, trimmed and sun-dried rhizome; it is a transparent, fluorescent orange-yellow liquid with a fresh, woody, spicy fragrance. It combines well with the essential oils of Clary sage, Frankincense, Ginger, Iris, Labdanum and Ylang-ylang.
PROPERTIES
(according to
popular herbalist tradition)
A key ingredient of many curries, Turmeric is also used medicinally in some parts of the world; in Chinese medicine it's valued as a cure for colic, toothache and, above all, jaundice.
Essential oil of Turmeric is moderately toxic and irritant; it has analgesic, anti-inflammatory, anti-oxidant, bactericide, rubefacient and stimulant properties.
It's used as a fragrance component in some perfumes with an Oriental note.
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