History
Turmeric (Curcuma longa) is a perennial rhizomatous herb native to southern Asia. He arrived in Martinique along with the Indians who came to work in the plantations at the end of slavery in 1853. Turmeric is now present in all tropical regions of the world.
Varieties
There are several varieties of turmeric. Some have not been kitchen-tested and their health effects are still unknown.
Turmeric is a perennial, herbaceous, with short stems that can reach a height of 1 meter. It has many aromatic rhizomes, ellipsoid or cylindrical, yellow to orange on the inside. Turmeric is very similar to ginger from the outside but the color is different inside, ginger is more white or beige.
Its broad leaves, oblong or elliptical, lanceolate, alternate and divided into two rows. Its flowers are sterile. Turmeric does not support waterlogged soils requires great sunshine and fertile soil. It is especially suitable for areas subject to the monsoon and precipitation.
Health benefits
Turmeric is known for its digestive properties but is also described as an antibiotic and antiseptic. It protects against hepatitis and helps fight against digestive disorders, Crohn's disease and excess cholesterol. It has anti-inflammatory, anti-cancer and against all kinds of joint problems such as rheumatism, osteoarthritis, or arthritis, etc...
It helps fight against the formation of tumors and metastases. It slows the aging process in the brain and fights the onset of Alzheimer's disease. It accelerates wound healing. It protects against lung damage and fibrosis. It reduces bile problems, stomach and bowel.
Uses
Turmeric is commercially mainly in powder or dried. You can find the fees by going to different markets of the island, including Fort-de-France.
It is mainly used in cooking meat, fish or shellfish, where it gives a yellow color to the sauces in which the meat is immersed. It can also be used to flavor rice or pulses. It is a major component of curry.
