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Turmeric (''Curcuma longa'') or or 〔(【引用サイトリンク】title=Turmeric (pronunciation) )〕 is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae. It is native to southwest India, requiring temperatures between 20 and 30 °C (68 and 86 °F) and a considerable amount of annual rainfall to thrive. Plants are gathered annually for their rhizomes and propagated from some of those rhizomes in the following season. When not used fresh, the rhizomes are boiled for about 30–45 minutes then dried in hot ovens, after which they are ground into a deep-orange-yellow powder commonly used as a spice in Bangladeshi cuisine, Indian cuisine, Pakistani cuisine and curries, for dyeing, and to impart color to mustard condiments. One active ingredient is curcumin, which has a distinctly earthy, slightly bitter, slightly hot peppery flavor and a mustardy smell. India, a significant producer of turmeric, has regional names based on language and state. ==History and etymology== Turmeric has been used in Asia for thousands of years and is a major part of Siddha medicine. It was first used as a dye, then later for its medicinal properties. The origin of the name is uncertain, possibly deriving from Middle English/early modern English as ''turmeryte'' or ''tarmaret''. There was speculation that it may be of Latin origin, ''terra merita'' (merited earth). The name of the genus, ''Curcuma'', is from an Arabic name of both saffron and turmeric (see ''Crocus''). 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Turmeric」の詳細全文を読む スポンサード リンク
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