Turmeric By Ab Mauri India Pvt. Ltd.

Turmeric, the dried rhizome of a herbaceous perennial, is indigenous to Southeast Asia. The primary rhizomes, round in shape are called 'bulbs', while the thin, long secondary rhizomes are 'fingers'.
After harvest, the rhizomes are cleaned, boiled, dried and polished. Turmeric is closely related to ginger and is sometimes called Indian saffron due to its brilliant yellow color. The propagation of turmeric is by rhizomes. Turmeric is characterized with a fragrant, peppery aroma. It is slightly bitter in taste with a musky flavor.
Turmeric contains up to 5% essential oil and up to 5.5% curcumin, poly phenol (pH indicator). In turmeric most important for the aroma are Turmerone, turmerone, Zingiberene. Conjugated Diarylheptanoids are responsible for the orange colour and probably for the mild spicy taste.