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Curcuma is a perennial flowering herb from the ginger family. It is native to India and Southeast Asia and is widely cultivated in tropical and subtropical areas. The most widely used part of the plant is the rhizome, which is a root-like underground stem that produces the distinctive yellow-orange spice, turmeric. Curcuma species are most often used for their medicinal properties and have been used for centuries in traditional Chinese and Ayurvedic medicine.
Curcuma is an important part of Indian cuisine, where it is used as a spice in curries, chutneys and other dishes. It is also a popular ingredient in Middle Eastern, East Asian and African cuisines. Curcuma is also known for its medicinal properties, and is used in traditional medicine and in supplements.
Curcuma is found in the tropics and subtropics around the world. In India, it is cultivated in the states of Assam, West Bengal and Tamil Nadu. In Africa, it is cultivated in Benin and Cameroon. It is also grown in the Caribbean, Southeast Asia, China and Australia.
Curcuma has a wide variety of health benefits and is known to be a powerful antioxidant. It has anti-inflammatory, antimicrobial, anti-allergic and astringent properties. It is also known for its anti-cancer, antispasmodic, antifungal and antibacterial properties. Curcuma is known to help reduce cholesterol, improve digestion, boost the immune system and support cardiovascular health. It may also help to reduce the risk of some types of cancer and reduce the risk of stroke and heart attack.
Other ginger-family herbs related to curcuma include:
