Turmeric

TURMERIC, the rhizome of the plant Curcuma longa L. (Pharmacopoeia of the USSR) (family Zingiberaceae), cultivated in India, southern China, Java, Ceylon, and the West Indies. The main rhizome of turmeric is pear-shaped, while its lateral offshoots are cylindrical; for sale, the rhizomes are preliminarily boiled in water and dried; they possess a faint aromatic (ginger-like) odor, a bitter-pungent taste, and stain saliva yellow. Constituents: curcumin (C₂₁H₂₀O₆) - a yellow crystalline powder (about 0.3%), easily soluble in ether and ethyl alcohol; essential oil (3-5.5%), brown extractive substance (10-12%), fatty oil, dextrin (30-40%), starch converted into paste, and calcium oxalate. Turmeric was previously used as a stomachic, diuretic, or anti-jaundice remedy. At present, it is used for coloring food products (butter, cheese), flavoring agents (vodka products), and pharmaceutical preparations (plasters, ointments, fats, etc.). Paper impregnated with a turmeric tincture, so-called turmeric paper (Pharmacopoeia of the USSR), turns brownish-red in the presence of alkalis. Diluted acids restore the yellow color. Boric acid (or borax in the presence of HCl) causes turmeric paper to turn reddish-brown after drying, which turns blue in the presence of weak alkalis. Weak acids do not affect the reddish-brown color caused by boric acid (reaction for boric acid). Turmeric preparations: turmeric tincture in alcohol (1:7.5), and alcoholic extract of turmeric are used for dyeing fabrics. Turmeric oil—a mixture of turmeric powder, annatto, and fat, infused in a water bath and filtered—is used for coloring fats. Turmeric is used in the Far East and in gastronomy for preparing a special spicy sauce for rice, so-called curry, consisting of turmeric and cayenne pepper. To the ginger family also belong other species of Curcuma: Curcuma leucorrhiza, C. angustifolia, and C. rubescens Roxb., from the tubers of which certain varieties of starch are obtained, called "East Indian arrowroot"; they are used in medicine for preparing decoctions, consumed for diarrhea per os and in enemas as nutritional and demulcent agents. Also belonging to the ginger family is Curcuma zedoaria (Pharmacopoeia VII), cultivated in Java and Madagascar. The tuberous rhizomes, pear-shaped, are cut into transverse slices, dried, and sent for sale. In cross-section, the pieces are light gray-reddish, and yellowish-brown on the outside. The pieces are hard, with a bitter-spicy taste and an aromatic odor. Constituent principles: essential oil containing cineole, a resin with a bitter-spicy taste, starch, and mucilage. Its use in medicine is the same as that of ginger; it is included in the composition of certain complex tinctures [Tinctura amara (Pharmacopoeia of the USSR), Tinctura Aloes composita (Pharmacopoeia of the USSR)].