CountrySpices - Spice It Up by COUNTRYSPICESCountrySpices - Spice It Up by COUNTRYSPICEShttps://www.countryspices.com/Spice_It_Up/author/countryspicesMon, 21 Apr 2025 11:14:47 -0700http://zoho.com/sites/<![CDATA[Turmeric — The Golden Spice of Life]]>https://www.countryspices.com/Spice_It_Up/post/turmeric-—-the-golden-spice-of-life

The earthy herb of the Sun

CountrySpices Lakadong Turmeric Powder

History

The earliest reference about turmeric can be seen in Atharvaveda (Ca. 6000 yr B.P.), in which turmeric is prescribed to charm away jaundice. It was also prescribed in the treatment of leprosy. Reference to turmeric has also been made in the Yajnavalkyasamhita (composed, Ca. 4000 yr B.P.) at the time of the epic Ramayana.  
                                                                                                          
Evidences indicate that turmeric was under cultivation in India from ancient times. In all probability, it seems that the true turmeric (C. longa) came to India from the ancient regions of Cochin China (present day Vietnam) or China either through the movement of the ancient tribal people during their migration to the Northeast region of India. The birth place of worlds best CountrySpices Lakadong Turmeric Powder

The travellers might have been carrying turmeric rhizomes as a remedy for two of the most common ailments that they were usually subjected to — wounds and stomach troubles. Gradually, turmeric became popular in India and in course of time replaced the indigenous types that were in use. It possibly might have been introduced into cooking for preservation of food products and subsequently used to impart color to the dishes.

For such uses, the other Curcuma species might not have been preferred due to their very bitter taste. Taste, color, and medicinal property all merged in C. longa, which in due course acquired magical associations. In course of time, turmeric became associated with many traditions and myths in the centuries that followed. Sopher (1964) writes, “the wild Curcuma from which Curcuma domestica evolved may first have attracted attention as an incidental source of food, but the important property that became the object of conscious selection was the yellowish color of turmeric.

 As a quickly growing plant with a strikingly colored rhizome, turmeric acquired magical properties, some apparently associated with the fertility of the earth … Attitudes and practices expressing these ideas would be disseminated together with the human dispersal of the plant over a wide area.”

The earliest account of cultivation of turmeric is that of Roxburgh (1810). The Agricultural department of Bengal published information on the system of cultivation (Ridley, 1912). The system of cultivation and processing after harvest has not changed much over the countries.

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