Curcuma zedoaria

(Christmann) Rosc.

Zedoary, Zeodary

Zingiberaceae Edible: Leaves, Rhizome, Root, Flowers, Spice, Vegetable 552 iNaturalist observations

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Summary

Curcuma zedoaria (zedoary , white turmeric, or temu putih) is a perennial herb and member of the genus Curcuma, family Zingiberaceae. The plant is native to South Asia and Southeast Asia but is now naturalized in other places including the US state of Florida. Zedoary was one of the ancient food plants of the Austronesian peoples. They were spread during prehistoric times to the Pacific Islands and Madagascar during the Austronesian expansion (c. 3000 BCE). Its use as a spice in the West today is extremely rare, having been replaced by ginger, and to a lesser extent, yellow turmeric.

Description

A herb 1-2 m tall. It forms tillers. It keeps growing from year to year. It has long leaves which form a sheath at the bottom. The leaves are 30-60 cm long by 7-8 cm wide. They have red spots along the middle vein. The flowers are yellow in bright red leaf sections. It has a rhizome under the ground which is fleshy and creeping. It branches and produces tubers on it. The starchy finger rhizomes are greyish on the outside and yellow inside. They are 15 cm long and 2.5 cm across.

Edible Uses

The rhizomes are used as a condiment when peeled and finely shredded, and the starch is extracted for consumption. Young tender buds are eaten in salads, and the leaves are cooked with fish. The starch is easily digested.

Traditional Uses

The rhizomes are used as a condiment but not popular. They are peeled and finely shredded. The starch is extracted and used. The young tender buds are eaten in salads. The leaves are also eaten cooked with fish.

Medicinal Uses

The plant is used traditionally to treat inflammation, pain, and a variety of skin ailments including wounds, as well as menstrual irregularities and ulcers.

Distribution

It is a tropical plant. It grows in hot humid climates. It suits areas with a rainfall of 90-125 cm per year. It grows up to 900 m altitude. It grows in shady places often under betel nut groves. It needs a loamy well cultivated soil. It needs a temperature above 13°C. It suits hardiness zones 8-12. In Yunnan.

Where It Grows

Africa, Asia, Australia, Bangladesh, Cambodia, China, East Africa, Hawaii, Himalayas, India, Indochina, Indonesia, Madagascar, Malaysia, Myanmar, Northeastern India, Pacific, Philippines, SE Asia, Sierra Leone, Sri Lanka, Taiwan, Thailand, USA, Vietnam, West Africa,

Cultivation

Plants are grown using parts of the rhizome. Using the main or mother rhizome is best. Germination of the rhizomes is often started in a nursery. They are then planted out at the beginning of the rainy season. They are mostly planted on flat beds which are later mounded. A spacing of 25-45 cm is suitable.

Propagation

Seed - best sown as soon as it is ripe. Germinates best at temperatures around 20°c. Division of the rhizome when the plant is dormant.

Other Uses

An essential oil obtained from the rgizome is used in perfumery and for a range of medicinal preparations.

Production

It takes 1,100 kg of rhizomes to plant one hectare. It takes 10 months to produce a crop. Yields of 7.5-12 tonnes per hectare occur.

Other Information

It is a commercially cultivated vegetable. The starch is easily digested.

Notes

There are about 50 Curcuma species. They are mostly in SE Asia.

Nutrition

Part	Moisture	kJ	kcal	Protein	Vit A	Vit C	Iron	Zinc
Roots	90	151	36	1	210	15	0.8	0.1

Synonyms

Amomum latifolium Lamk.Amomum latifolium Salisb.Amomum zeodaria ChristmannAmomum zerumbet J. Koenig [Illegitimate]Costus luteus BlancoCostus nigricans BlancoCurcuma officinalis Salisb.Curcuma pallida Lour.Curcuma speciosa LinkCurcuma zerumbet Roxb.

Also Known As

Biring, Kachoor, Kachora, Kachura, Khamin khao, Kochura, Kunchur, Nghe den, Palagunda, Palua, Rose turmeric, Sa-nwin, Shoti, Sying khlo, Tempu puteh, Temu Kuning, Temu pepet, Temu putih, Vundu, Zadwar

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Bremness, L., 1994, Herbs. Collins Eyewitness Handbooks. Harper Collins. p 163
Brown, D., 2002, The Royal Horticultural Society encyclopedia of Herbs and their uses. DK Books. p 187

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