| Botanical Name | curcuma longa l |
| Common Name | Curcuma, Ukon, Goeratji, Kakoenji, Koenjet, Kondin, Kunir, Kunyit, Oendre, Rame, Renet, Temu kuning, Temu kunyit, Tius |
| Country of Origin | India and Pakistan |
| Solubility | Soluble in oil, insoluble in water |
| Specific Gravity | Not Applicable |
| Optical Rotation | Not Applicable |
| Refrective Index | Not Applicable |
| PlantPart | Rhizomes of the plant |
| Bland With | Blends well with other spice oils including Cinnamon Bark, Nutmeg, Citronella, Grapefruit, Lemon, Orange, Peppermint, Rosemary, and Rose. |
| CAS No | 129828-29-1 |
| Flash Point | 170.00 ° F |
| Extraction Method | Solvent Extraction |
Turmeric Oleoresins are obtained by extracting ginger and dried rootstock of turmeric (Curcuma longa L.) of zingiberaceae with ethyl alcohol, oil, or organic solvent . The chief component of this oleoresin is curcumin. Tumerone, zingiberene are the other constituents of volatile oil. Turmeric oleoresin is reported to possess many pharmacological and anti inflammatory actions.
Over 2500 years, turmeric has been used in India and is the essential part of the Ayurvedic system of medicine. It was first used as a dye and then later for its medicinal properties.
Color : dark yellow brown with spicy odor,
Aroma : This oil has a very spicy and a woody fragrance.
Curcuminoids: 55% Volatile oil content: 35%
Turmeric oleoresin may be widely used as coloring and flavoring agents for fast foods, jams, canned foods, etc.
