Raw Turmeric ( Pacha manjal)Varieties – Climate and soil

Raw Turmeric ( Pacha manjal) (Curcuma longa).

Turmeric has a warm, bitter, peppery flavor and a slightly musky fragrance. It is a common ingredient in Indian cuisine and is also used in Southeast Asian and Middle Eastern cooking. Turmeric is also used as a coloring agent and can be found in many processed foods, such as curries, mustards, and cheeses.

Turmeric has a long history of use in traditional Indian medicine, and it is also being studied for its potential health benefits. Curcumin, the main active ingredient in turmeric, has been shown to have anti-inflammatory, antioxidant, and anticancer properties. However, more research is needed to confirm these benefits.

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Varieties of Raw Turmeric ( Pacha manjal)

A number of local cultivars are available in the country and recommended for North
eastern states. Lakadang variety of turmeric originated from Meghalaya is popular for
high curcumin content of 6 to >7%. Dzongu local, Allepey, Sudharshana, Suroma,
Roma and Megha Turmeric 1 are also grown in the region.

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