Cultivated for more than 4000 years, Curcuma rhizomes have been a source of food, spice, and medicine, Curcuma longa rhizomes are dried and ground into the spice turmeric which gives curry powder its distinct color and odor. The spice has several purported medicinal uses including lowering blood pressure, slowing down Alzheimer's disease, and relieving pain. The rhizome is also a source of a dark yellow dye used in cosmetics and food coloring. Curcuma amada rhizomes are eaten fresh and used as both anti-inflammatory medicines and contraceptives. Curcuma zedoaria rhizomes are eaten as a spicy, but bitter vegetable, and are also used to combat flatulence…move over Beano®! Oils from Curcuma are used in perfumes and, of course, many Curcuma are grown as cut flowers. As gardeners discover that many of the species are winter hardy, there is tremendous growth potential in this market as well. [1] [2]
References
- , “Biological activities of Curcuma longa L.”, Memórias do Instituto Oswaldo Cruz, vol. 96, pp. 723–728, 2001.
- , “Curcuma - Hidden Cone Gingers for the Temperate Garden”. 2015.