Turmeric is an East Indian plant (curcuma longa) of the ginger family,
with the same properties as ginger, only not so powerful. It is also
grown in Zanzibar, China and the Malayan archipelago. It is a stemless
plant with dark green leaves varying from 6 in. to 24 in. long and
3 in. to 6 in. wide, flowers of a dull yellow color and a tuberous
root varying in thickness from that of a quill to ½ in. in diameter
and often a foot long, with joints or ring-like swellings at short
intervals; of, a yellowish to orange color outside and sometimes
white and sometimes orange color inside. They are classed as long or
round tubes according to their shape. From the root is made a kind of
arrowroot much relished by the natives of India to color their faces.
In medicine it is used as a cordial or stomachic; as an anti-scorbutic,
and for stimulating the digestive organs. In a fresh state it is given
to expel intestinal worms and in diarrhoea. It is used in varnishes and
ointments and as a dye for silks and woolens, but it is now chiefly
employed in making Indian curries or pickles, mustard, compounds,
pudding spices, chow-chow pickles. A kind growing in Bengal, called
“Mango ginger,” from its resemblance to the mango, is used for the same
purpose as ginger.
Turmeric paper is a bibulous paper, yellow from saturation with the
extract of turmeric, used as a test for alkalies, by which it is turned
brown or red. Turmeric is also made from the roots of the canna, a
member of the same family of plants cultivated at Sierra Leone.
Turmeric is adulterated with yellow ocher and carbonate of soda.
Turmeric is insoluble in cold water, only partly soluble in boiling
water, but is quite soluble in alcohol, forming beautiful yellow
crystals.