The turmeric effect

CURCUMA aromatica Salisb., the Kasturi turmeric or "Kasturi Manjal" is used in skin care preparations. Turmeric in general and the Kasturi turmeric in particular are good for the complexion. Unfortunately, ignorance about identifying this type of turmeric as well as the craze for clear skin have come in handy for unscrupulous vendors to pass off any turmeric as Kasturi turmeric.

Curcuma zedoaria Roxb., "Manjakuva" (Malayalam) or "Katchili Kilangu" (Tamil) or "Katcchura" (Hindi) is the common Curcuma sp., sold at an exorbitant price as Kasturi turmeric. However, both species are easily distinguishable.

Kasturi turmeric is characterised by oblong rhizomes that have a pale yellow or creamy colour, a camphoraceous aroma and a camphoraceous bitter taste. The plants are moderately tall with a light green colour and characterised by the presence of hairs on both sides of the leaf. The mid-rib of the leaf is green. Inflorescence arises laterally. C. zedoaria possesses big round- oblong rhizomes. Primary fingers are less. The rhizomes are light orange yellow in colour. The taste is bitter. The mid-rib of the leaf is a light purple. The plants are very tall when compared to C. aromatica. Inflorescence arises laterally.

Since both the species have medicinal value the inadvertent application of C. zedoaria may not do any harm.

The C. zedoaria is grown in many parts of the country unlike the Kasturi turmeric.

Text by B. SASIKUMAR

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