Curcuma caesia facts for kids
Quick facts for kids Curcuma caesia |
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Scientific classification  |
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| Kingdom: | Plantae |
| Clade: | Tracheophytes |
| Clade: | Angiosperms |
| Clade: | Monocots |
| Clade: | Commelinids |
| Order: | Zingiberales |
| Family: | Zingiberaceae |
| Genus: | Curcuma |
| Species: |
C. caesia
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| Binomial name | |
| Curcuma caesia Roxb.
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| Synonyms | |
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Curcuma kuchoor Royle |
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Curcuma caesia, also known as black turmeric or black zedoary, is a special plant. It's a perennial herb, meaning it lives for more than two years. This plant has unique bluish-black rhizomes, which are like underground stems. Black turmeric naturally grows in northeast India.
Growing and Preparing Black Turmeric
Growing and harvesting black turmeric is much like growing regular turmeric. Farmers carefully dig up the rhizomes from the ground.
Once harvested, the rhizomes are washed very well. They are then placed in a large pot with water, making sure they are fully covered. The pot is heated, and the rhizomes boil for about 30 minutes. You'll know they are ready when foam appears and the water level drops.
After boiling, the rhizomes become soft. Their inside color changes from blue to a dark or light brown. Next, these soft rhizomes are dried in the hot sun. This drying process takes about 10 to 15 days. They become very hard when fully dry. Finally, the dried black turmeric rhizomes are packed and sent to markets.
 | Kyle Baker |
 | Joseph Yoakum |
 | Laura Wheeler Waring |
 | Henry Ossawa Tanner |
