Paper Key : IRJ************331
Author: Ekhande Ashvini Keru
Date Published: 03 Feb 2025
Abstract
Introduction : History of turmeric -In Sanskit, a potent remedy for jaundice is referred to as haridra (1). It is one of the oldest known spices and has been a staple of Ayurvedic treatment for many centuries in the western and southern regions of India (2). In order to avoid confusion, this spice is frequently referred to as Indian saffron and is also said to be an indigenous spice of India. Turmeric originated in India and by the year 1200 AD had spread to China, East Africa, and West Africa. It had also started to gain popularity throughout the world. The tropical and subtropical parts of the planet are home to the spice turmeric. It is widely grown in Asian nations, mainly in China and India. The plant is up to 1 m long and has a short stem. With a clear human usage, turmeric is a significant spice all throughout the world, but especially in the East (3).One of the key components in many Asian dishes is turmeric, which gives food a mustard-like, earthy scent and a strong, slightly bitter flavour. The majority of the time it is used in savoury recipes, although it may also be found in select desserts like cake sfouf. To make the traditional sweet dish patoleo, rice flour and coconut-jaggery mixture are layered on top of turmeric leaves in India(4)
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