Scientific name: Curcuma longa L.

Local name: ‘Halud’, ‘Haldi’





Taxonomic Position (according to Cronquist, 1981 )

Kingdom         : Plantae

Division           :Magnoliophyta

Class                :Liliopsida

Subclass          :Commelinids

Order               :Zingiberales

Family             : Zingiberacae

Genus              : Curcuma

Species            :C. longa


Botanical Description of Turmeric

Habit: A perennial herb, leafy rhizomatous

Root: Adventitious root system


Stem:Short, stuffed, modified into underground rhizome.



Leaf: Simple, sessile, composed of leaf sheath and leaf blade, leafsheath forms a pseudostem.

Inflorescence: Spike, appearing with the leaves and central to the leaf tuft.

Flower:Flowers slightly exerted from the bract.

Perianth:Calyx white, corolla tube light yellow.

Androecium:Staminode 2, ligulate.

Gynoecium:Ovary white, stigma bilobed

Fruit:Fruits are usually not formed.

Chromosome number: 2n=32

Economic Importance

Extensively used as spices, and medicinal application. The turmeric contains around 13.1 % water, 6.3% protein, 5.1% fat, 69.4% carbohydrate, ash 3.5% and fiber 2.6%Turmeric.turmeric-roots-and-a-jar-of-turmeric-powder









Table 2. Turmeric varieties developed by Spices Research Centre, BARI, Joydebpur, Bangladesh

Serial Number Name of Variety Developed by Year of Release Growing Season Yield


1 BARI Halud-1 SRC, BARI 1996 April-February 28-32
2 BARI Halud-2 SRC, BARI 1996 April-February 25-28
3 BARI Halud-3 SRC, BARI 2000 April-February 25-30
4 BARI Halud-4 SRC, BARI 2013 Mid-April-Mid-February 28-30
5 BARI Halud-5 SRC, BARI 2013 Mid-April-Mid-February 18-20

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