Dried rhizomes of Curcuma caesia are reported to contain 1.6% essential oil containing 76.6% d-camphor; 8.2% camphene and bornylene; and 10.5% sesquiterpenes, curcumine, ionone, and turmerone.
Plant height: 14 – 29 inches
Plant spread: 5 – 9 inches
Common name(s): Kali haldi, Krishna kedar, Black Turmeric
Flower colours: White
Max reachable height: 1.5 to 3 feet
Difficulty to grow: Easy to grow
Special features: Foliage & Rhizome
BLACK TURMERIC CULTIVATION
Black turmeric contains the highest concentrations of curcumin of any plant species. It is a powerful antioxidant and anti-inflammatory. The root has been used medicinally for centuries to treat arthritis, asthma, and epilepsy. Black turmeric root is crushed and can be applied to bruises and sprains to ease discomfort or applied to the forehead to help relieve symptoms of migraines.
The rhizome of the plant is aromatic, contains essential oil and used for a variety of purposes. The characteristic pungent smell of the rhizome is due to the presence of essential oil rich in camphor and starch.
The rhizome is traditionally used in the treatment of hemorrhoids, leprosy, asthma, cancer, fever, wounds, vomiting, menstrual disorder, anthelmentic, aphrodisiac, gonorrheal discharges and inflammation. Furthermore, the smooth muscle relaxant, anti-tumour and anti-oxidant properties of Curcuma Caesia rhizome extract had been reported.
Curcuma Caesia usually grows in moist deciduous regions. The best season to plant turmeric is spring or summer. It requires warm and humid climate to grow. Keep the turmeric plant in partial sun in the warmer zones. Turmeric prefers warm direct or indirect sun.
Rich organic soil that is moist and well-drained. It is grown on different types of soils from light black, ashy loam and red soils clay loam. However, it grows best in a well-drained sandy or clay loam. Keep the soil moist throughout the growing season from spring to fall and feeding with a liquid fertilizer in growing season is ideal.
Crop maturity and harvesting: The crop takes about nine months to mature. Harvesting is done in mid-January. Before digging the rhizomes, soil is moistened through irrigation, so that the rhizomes are not injured. Injury to the rhizomes may cause decay of the harvest.
Post-harvest management: Peeled, half cut or sliced rhizomes should be kept in oven at 55 °C or under well-ventilated shade for drying. These dried rhizomes should be stored in suitable damp-proof containers.
Chemical constituents : Dried rhizomes of Curcuma caesia are reported to contain 1.6% essential oil containing 76.6% d-camphor; 8.2% camphene and bornylene; and 10.5% sesquiterpenes, curcumine, ionone, and turmerone.
Yield: Estimated yield of fresh rhizomes is 19-21 tonnes per acre while dry rhizome yield is about 3.5 to 5 tonnes per acre.
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