Curcuma Longa EO

Latin name :

Curcuma Longa

Botanical profile :

Curcuma is a flowering plant belonging to the Zingiberaceae family and the Curcuma genus.

Geographic origin :

Native to Southern Asia, Turmeric is mainly cultivated in India. Also foundable in Madagascar.

Chemotypes :

There are approximately 80 recognized cultivars of turmeric but Curcuma Longa is the most widely used (because it is the one used as a spice so production volumes are huge). Please note thats its also posible to find others varieties such as Curcuma aromatica, Curcuma xanthorrhyza, Curcuma domestica, Curcuma zedoafia, Curcuma caesia or Curcuma amada.

Extraction process :

Turmeric is a perennial herb native to India that can measure up to 1 meter. This plant is cultivated for its rhizome. Once the plant is harvested, the rhizome is separated and washed to remove any residual soil. It is then polished and ground into powder. This is similar to the treatment performed on Ginger EO. At this stage, two types of extraction are possible. Either by extraction with a volatile solvent to obtain an oleoresin ( which is the most common case as it gives a better yield, around 10-15%, and is easier to use in flavouring or cooking) or to obtain an essential oil. Curcuma Longa EO is obtained by steam distillation dry rhizome powdered. Yield between 2-4% for a process that lasts about 8-10 hours. It should be noted that an hydrodistillation of the Curcuma zedoatia variety is also carried out with a yield between 5 and 15%, leading to a green liquid EO

Major Components :

Turmerone (~60%)
Zingiberene (~25 %)
Alpha-Phellandrene (5-10%)
Eucalyptol (<3%)
Beta-Caryophyllene (<3%)
Beta-Bisabolene (<3%)
Terpinolene (<3%)
D-Limonene (<3%)