Turmeric types and uses

For centuries, we humans using turmeric in our daily routine internally and externally.

Turmeric is well known for its anti-inflammatory and anti-Septic properties.

Its very popular in skincare, from ancient days till now we are using turmeric in our skincare routine in different forms for different needs.

We use rhizome of Turmeric plant, its belongs to ginger family called as Zingiberaceae, and its genus name is Curcuma.

It was believed that name Curcuma is derived from Sanskrit word Kumkuma which refers to Saffron, Turmeric is also referred as Indian Saffron

Types of Turmeric:

More than 40 species of Turmeric are found in India, most of them are used for its medicinal benefits.

We widely use below 5 types:

Kundu Manjal / Poosu Manjal:

Binomial name:  Curcuma Longa

This variety is generally called as local turmeric, even though this turmeric is edible due to its bitter taste we don't use it for cooking, by its Tamil name poosu manjal its understandable that Tamil people use it for skin application.

South Indians consider this variety is very auspicious, and they use it in Poojas and rituals.

Comparing to other varieties of Turmeric this variety has mild oily texture which gives good natural moisture to skin.

To use: Gently apply the turmeric paste in clean skin, and wash it off. 

To make the turmeric paste: Mix with required water into the ready-made powdered turmeric or Rubbing the dried turmeric root in a flat stone with water is the traditional way to get paste.

Virali Manjal / Turmeric Finger:

Binomial name:  Curcuma Longa

This is one we use in our kitchen, since this variety as very good aroma and less bitter taste it goes well with food. 

Apart from culinary usage, it also good on skin. 

To use: Add adequate amount of  grounded turmeric in food while cooking.

White Turmeric / Mangai inji:

Binomial name:  Curcuma Amada

White turmeric is also called as Mango ginger / Mangai ingi, since its has similar fragrance of Mango and flavor of Ginger.

This variety can be used for both internal and external purposes.

Due to its exotic taste, and flavor it tends to use fresh, in India its used for making Pickles, in Thai it is used in Salads, and in Indonesia its grounded into paste for adding in Curry's. 

To use: Usually this turmeric is used when its fresh.

Wild turmeric / Kasthuri Manjal:

Binomial name:  Curcuma Aromatica

Wild Turmeric is well known for its aroma and mild creamy colour, when compared with local turmeric (poosu manjal) it leaves less yellow tint on the skin.

Since its has bitter taste its usage in culinary is less, its often used in skincare / cosmetics products.

To use: Powdered or Grounded paste of Wild turmeric can be used directly on the skin.

Black Turmeric / Karumanjal:

Binomial name: Curcuma Caesia

Black turmeric is dark purple in colour. The root has been used in Siddha & Ayurvedic medicine. It's widely used for treating arthritis, asthma, epilepsy, bruises, and symptoms of migraines.