Curcuma is the flower plant from which we get one of the most popular spices and food colorant that we use today, which is turmeric. Curcuma is derived from the Arabic word “kurkum” which means saffron. It is from the curcuma plant, the roots of the flower to be precise, that we extract a substance known as curcumin, which is used as yellow food colorant.
Curcuma is often used in Indian cuisine to make all sorts of dishes, especially curries. Its warm and bitter flavour, along with its earthy, musky, mustard-like scent makes it a great choice of spice for a wide variety of dishes. It is also regarded as a holy substance in Ayurveda. This speaks volumes on the healing properties it has as medicinal herb. It is known to be improve your digestive system while increasing your bile and gastric production. It can also lower your blood fat levels. Moreover, curcuma has natural anti-oxidant properties and can help in lowering risks of brain diseases and heart diseases.
Curcuma is mostly grown in large quantities in India and Southeast Asia. It requires plenty of rainfall in order to thrive, which is why it is not ideal for cultivation in many European countries.