Turmeric
Title: Turmeric
CAS Name: Curcuma longa
Additional Names: tumeric; saffron Indian
Literature References: From rhizome of Curcuma longa Linn. (C. domestica Valeton), Zingiberaceae. Habit. India, China, East Indies. Constit. Yellow coloring matter (curcumin), p,p-dihydroxydicinnamoylmethane, p-hydroxycinnamoylferuloylmethane, p,a-dimethylbenzyl alcohol, 1-methyl-4-acetyl-1-cyclohexene, turmerone, a-phellandrene, sabinene, zingiberene, cineol, borneol, caprylic acid. Isoln of curcumin from turmeric: Janaki, Bose, J. Indian Chem. Soc. 44, 985 (1967).
Properties: Turmeric has an aromatic pepper-like but somewhat bitter taste and gives curry dishes their characteristic yellowish color.
Use: Condiment (as curry powder), color for ointments.

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