TURMERIC or ‘haldi’ as it is popularly called in Urdu, is the powder of an under-ground root of the plant `Curcuma lenga, L’ of Ginger family. The word “kurkum’ in Arabic means yellow colour.

Like the other spices, viz., cinnamon, clove, coriander, ginger and pepper etc. turmeric is widely used to flavour meat, mutton, pulse and some vegetable dishes in the oriental cooking. The flavour in turmeric is due to a volatile oil ‘terminol’. Besides flavouring which is the main use of turmeric, it is also used as a house-hold remedy, as a colouring agent to dye cotton and wool fabrics, and is an important constituent of some cosmetic preparations.

Turmeric plant may grow to a height of 10 feet with large-stalked leaves and flowers borne on showy spikes. The original home of turmeric is either China or India. India is a large producer and exporter of turmeric. Other turmeric producing countries are: Indonesia, China, Jamaica, Peru and Sri Lanka. In Pakistan, it is a small crop. The main turmeric producing districts are: Kasur, Okara, Lahore and Sialkot districts in Punjab, Bannu and Haripur districts in the NWFP and Mirpurkhas and Sanghar districts in Sindh.

Climate and soil: The turmeric plant does well in tropical and sub-tropical climate under the rain-fed or irrigated areas. Rich loamy, sandy, clayey soils with good drainage are best suited for its cultivation. It loves shade and can be grown under the shade of fruit trees in an orchard. Alkalinity and stagnation of water around the root zone of the plant are detrimental for its growth.

Propagation: The crop is usually propagated vegetatively. The small corms are divided longitudinally with two-three eye-buds in each piece that sprout into new seedlings.

Sowing / harvesting period: The sowing season is Punjab, which is the major producer of turmeric, extends from mid-March to mid-April and the crop is due in January. April to May is the best sowing period is Sindh and the crop is due from December to January in Sindh. Haripur and Bannu districts are better suited for turmeric cultivation in NWFP. After digging, the corms are sun-dried to 10 to 15 days, thereafter the crop is boiled and dried in sun again for its proper curing.

Medicinal benefits: Medicinal benefits of turmeric have been recognised by Ayur Vedic and Tibb-i-Unani system of treatment. Turmeric relieves in flatulence. It is recommended in liver problems and given with other herbs in treating jaundice. Its smoke is inhaled in cold and gives relief in stuffed nose. Turmeric with other constituents made into a paste is applied to sprained muscles and reduces inflammation. As a styptic it checks bleeding.

Pakistan’s greatest advocate of Eastern system of treatment, the late Hakeem Saeed has enumerated hoards of medical benefit of turmeric. It is also very commonly used as a household remedy for internal and external complaints.

Export / Import: Although Pakistan is a small producer of turmeric, yet it has been exporting turmeric to neighbouring countries. During 2001-2002, the country exported 1,340 tonnes of turmeric valued at Rs22.3 million. Due to increased demand for turmeric, the country had to import turmeric during the period 2002-03 and 2003-04.

According to information available, research on turmeric is lacking, because of which only indigenous varieties are cultivated. Research is needed to develop turmeric varieties that are early maturing and high yielding to reduce its growing period of 9-10 months to six to eight months. In order to make turmeric cultivation more remunerative, other short duration vegetable crops can also be cultivated with turmeric to enhance better returns.

Area and production: The area and production of turmeric fluctuate and the figures are more or less static. Being a small crop producer with a long growing period of eight to 10 months, research is needed here to evolve improved varieties to replace the indigenous varieties that are poor in yield, and take long time to mature.

Chemical composition: Turmeric provides protein, fat, carbohydrates, minerals, calcium, phosphorus, iron, sodium, potassium and vitamins.