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Black Turmeric : Curcuma caesia

black turmeric

Curcuma caesia, black turmeric or black zedoary, a perennial herb with bluish-black rhizomes. Black turmeric is native to northeastern and central India where it has been part of cultural ceremonies and medicinal remedies. Black turmeric is used by many tribal communities in the state of Madhya Pradesh. The herb is sold fresh or dried in markets across India and Southeast Asia. As of 2016, Black turmeric has been listed as an endangered species by the Indian Agricultural Department. Efforts are being made to protect and conserve Black turmeric in Odisha (formerly Orissa), on the central eastern coast, along the Bay of Bengal.

Chemical constituents

The research on the volatile rhizomes oil of Curcuma caesia resulted in the identification of 30 components, representing 97% of the oil, with camphor (28%), ar-turmerone (12%), (Z)-ocimene (8%), ar-curcumene (7%), 1,8-cineole (5%), elemene (5%), borneol (4%), bornyl acetate (3%) and curcumene (3%) as the major constituents.[citation needed] Other research demonstrated diphenylalkanoids, phenylpropene derivatives, terpenoids, flavonoids, steroids, and alkaloids as major constituents.

Health Benefits