It is oleoresin obtained by extraction of roots of Curcuma longa Linn, with volatile solvents and concentration to remove the solvent. The oleoresin chiefly contains volatile oil, resin and yellow colouring matter known as curcuminoids. The chief component of curcuminoids is curcumin. Tumerone, zingiberene are the other constituents of volatile oil. It is reported to possess many pharmacological and anti inflammatory actions.
Botanical Name : Curcuma longa
Family Name : Zingiberaceae
Name in some International Languages : Spanish-Curcuma, Arabic-Kurcum, Chinese-Yu.Chin
Flavour Characteristics : Musky Flavour, slightly bitter and fragrant
Usage Profile : Foods, medicines and cosmetics
Commercial part : Rhizome or underground stem
Harvesting Season : December to March .
Specifications : Tumeric Oleoresin
Description : Extract of dried rhizomes of Curcuma longa L. (Family: Zingiberaceae).
Storage : Store in full, tight containers in a cool dry place, protected from sun light.
Appearance : Orange yellow to reddish brown coloured semi solid
Use: Color used Pickles , Natural colorant for Food, Cosmetics etc.
Odour : Characteristic mild flavour of turmeric.
Dispersibility/solubility : Can be dispersed in dry carriers such as salt, dextrose, etc.
Spice Equivalent : One kg replaces 60 kg of raw Turmeric
Colour Value : 1,41,000 to 1,50,000 CU
Curcumin content : 20 %
Residual solvent : 10 ppm - EOA
Microbiology : Free from microbial contaminants.
Shelf life : 24 months under the specified storage conditions.
Handling : Avoid contact with skin and eyes.