Turmeric leaves

Turmeric (Curcuma longa L.) is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae. It has been traditionally used as a medicinal herb, dietary spice, food source, food preservative, and a colouring agent in many Asian countries.

In South East Asia, turmeric leaves are added to various meats, and other savoury dishes for flavour, to be served with rice, and are also believed to be beneficial for health. Turmeric is used extensively in foods for its flavour and colour, as well as having a long tradition of use in the Chinese and Ayurveda systems of medicine.

The leaves contain lambda-8(17), 12-diene-15,16 dial with antifungal activity and protocatechuic acid, syringic acid and vanillic acid. Essential oils from leaves is usually dominated by monoterpenes while the oil from rhizomes mainly contains sesquiterpenes

Turmeric leaves have a large volume and surface area, which gives it outstanding merit for industrial applications as a plentiful food source.
Turmeric leaves