ABSTRACT
References ......................................................................................................................................285
Turmeric, commonly known as
Haldi
or
Holud
, is the dried rhizome of
Curcuma longa
L. of the ginger family. It is one of the extensively used spices and coloring agents in South and Southeast Asian cuisine, especially in the Indian subcontinent (Grieve, 2005). Turmeric is yellow in color, has a characteristic fragrance and a bitterish, slightly acrid taste, and is a major constituent of curry powder. Turmeric is routinely added to mustard blends and relishes. It is also used in place of saffron to provide color and flavor. The people in South and Southeast Asia, especially in Bangladesh, India, and Indonesia, use turmeric to dye their bodies as part of their wedding rituals. It is still used in rituals of the Hindu religion and as a dye for holy robes.
