Types of Turmeric A Complete Guide to Turmeric Varieties
Turmeric (Curcuma longa) is a rhizomatous perennial herbaceous plant that belongs to the ginger family Zingiberaceae. Let’s learn about the Types of Turmeric. The spice is extensively used as a dye, medicine, and spice. The turmeric plant is native to South Asia and requires warm, humid and warm climates for development. While the majority of people know turmeric as a golden-yellow colour, it’s found in numerous varieties, each with distinctive traits like curcumin content, flavour, colour yield, and the ability to be used for various uses.
Below is a detailed guide to the major types of turmeric cultivated across India and other countries:
| Kingdom: | Plantae |
| Phylum: | Angiosperms |
| Class: | Monocotyledonae |
| Order: | Zingiberales |
| Family: | Zingiberaceae |
| Genus: | Curcuma |
| Species: | Curcuma longa |
Turmeric Varieties in India — Different types of turmeric
Types of Turmeric Varieties in India
| Variety | Curcumin Content (%) | Duration (Days) | Remarks / Region |
|---|---|---|---|
| Lakadong | 7.0-9.0 | 200-225 | Highest quality curcumin. Grown in Meghalaya; ideal for use in medicine |
| Prabha | 6.5 | 210-225 | High yield; suited ideally for Andhra Pradesh, Karnataka |
| Pratibha | 5.5-6.0 | 225-240 | High curcumin, disease-resistant; ICAR variety |
| Suvarna | 5.0-6.0 | 210-220 | Early maturing, ideal in Tamil Nadu, Karnataka |
| Roma | 5.1 | 225-240 | Moderate yield; popular in Odisha |
| Suroma | 4.5-5.5 | 225 | A companion to Roma Good choice for Odisha |
| Rajapuri | 4.5 | 220-230 | The rhizomes are strong and used to make powders; Karnataka |
| Waigaon | 5.2-6.5 | 230-240 | A GI-tagged variety of Maharashtra |
| Alleppey Finger | 5.5-6.0 | 250-270 | Export quality; well-known in Kerala |
| Erode | 3.5-5.0 | 240-260 | The plant is GI-tagged and widely grown in Tamil Nadu |
| Salem | 4.0-5.5 | 210-220 | Good color and aroma; Tamil Nadu |
| Armoor | ~4.0 | 220-230 | Grown in Telangana |
| Duggirala | ~5.0 | 230-250 | Grown in Andhra Pradesh |
India is the world’s biggest producer, as well as consumer and trader of this spice. It accounts for approximately 80% of global production. India is home to a variety of native varieties of turmeric with distinct features in regards to the colour, curcumin content, yield potential, and adaptability to regional conditions. This guide will explore the main turmeric varieties grown across the various states of India.
1. High Curcumin Varieties
Lakadong Turmeric from Meghalaya
- Curcumin Content: 6.5-7.5% (highest in the world)
- Features: A deep yellow-orange rhizome
- Utilizes for: Pharmaceutical, Medicinal, and premium market for spices
- Growing Regions: Jaintia Hills (Meghalaya)
Suvarna from Karnataka
- Curcumin Content: 4.5-5.5%
- Features: High-yielding early (7 months), High yield
- Uses: Commercial cultivation, spice industry
2. Commercial Varieties of Turmeric
Alleppey Finger from Kerala
- Curcumin Content: 4.0-5.5%
- Features: Finger-like Rhizomes, deep yellow colour
- Uses high-quality export turmeric and oleoresin extraction
- Growing Regions: Kerala, Tamil Nadu
Erode Turmeric from Tamil Nadu
- Curcumin Content: 3.5-4.5%
- Features: The rhizomes are large and swollen. Bright yellow colour.
- Uses for: the market for domestic spices, powder production
- Growing Regions: Erode, Salem, Dharmapur
Salem Turmeric from Tamil Nadu
- Curcumin Content: 3.0-4.0%
- Features: Good shelf life
- Uses to produce mass-market spices
3. Regional Speciality Types of Haldi
Rajapore from Maharashtra
- Curcumin Content: 3.5-4.5%
- Features: Aromas that are strong and deep
- Utilizes Local markets, traditional medicines
Sangli Turmeric from Maharashtra
- Curcumin Content: 3.0-4.0%
- Features: high yield, good storage quality
- Used to trade in domestic spices
Nizamabad Bulb from Telangana
- Curcumin Content: 2.5-3.5%
- Features: Round bulb shape, bright colour
- Uses local consumption, production of powder
4. Aromatic Types of Haldi
Kasturi Turmeric (Non-Edible)
- Features: The strong fragrance and pale yellow colour
- Uses: Cosmetics, religious ceremonies
- Growing Regions: Karnataka, Andhra Pradesh
Duggirala from Andhra Pradesh
- Features: Pleasant scent, medium curcumin
- Uses special applications in the culinary field
5. Newly Developed High-Yielding Types of Haldi
| Variety | Developed By | Key Features |
|---|---|---|
| Prabha | IISR, Calicut | Yield high (35-40 T/ha), 5.5% curcumin |
| Prathibha | IISR, Calicut | Resistant to disease, 6.0% curcumin |
| Co-1 | TNAU, Coimbatore | Early maturation, 4.0 percent curcumin |
| BSR-1 | Tamil Nadu Agrl. Univ. | Ideal for conditions with rain |
| Roma | Odisha Univ. | High curcumin (5.0 percent) great for areas near the coast. |
6. Rare and Traditional Varieties.
Black Turmeric (Curcuma caesia)
- Features Interiors that are blue-black, medicinal properties
- Uses: Ayurveda, tribal medicine
- Growing Regions: Northeast India, Odisha
Mango Turmeric (Curcuma amada)
- Features: Raw mango aroma
- Uses: Pickles, digestive remedies
📌 Classification of Turmeric
Turmeric varieties can be broadly categorized into:
-
Cultivated Varieties (Clonal Selections and Improved Varieties)
-
Wild Varieties (Less commonly cultivated)
🌟 Popular Cultivated Varieties of Turmeric
| Variety Name | Curcumin Content (%) | Color | Features | Best Grown In |
|---|---|---|---|---|
| Alleppey Finger (AF) | 5.5-6.0 | Deep Orange | A high curcumin content, which is preferred for export due to its medicinal significance. | Kerala, Tamil Nadu |
| Erode Turmeric | 3.5-4.5 | Bright Yellow | A popular product in Tamil Nadu, GI is a GI for its fragrance and the bright colour. | Tamil Nadu (Erode region) |
| Salem Turmeric | 4.0-5.0 | Deep Yellow | High yield, frequently employed for manufacturing powder. | Tamil Nadu, Andhra Pradesh |
| Rajapuri | 2.5-3.0 | Pale Yellow | Rhizomes that are bold, but which are low in curcumin, are used mostly for food colouring and pickles. | Maharashtra |
| Nizamabad Bulb | 2.0-3.0 | Yellow | Useful for food and dye use and culinary use. Smooth rhizomes. | Telangana |
| Prabha | 6.5 | Orange-Yellow | Early maturing, high curcumin. It is recommended by the Indian Institute of Spices. | Karnataka, Kerala, and Andhra Pradesh |
| Suguna | 5.3 | Golden Yellow | Excellent rhizome, resistant to insects. | Kerala |
| Suvarna | 5.0-6.0 | Bright Yellow | A high yield and a high curcumin content. Ideal for commercial agriculture. | Karnataka |
| Roma | 5.1 | Orange | High-yielding and suitable for the northwestern plains. | Odisha |
| Kasturi Turmeric | 3.0 | Light Yellow | Useful in skincare and cosmetics. It is not for consumption. | Assam, Meghalaya |
🌱Speciality & Indigenous Varieties
| Name | Special Use | Notes |
|---|---|---|
| Kasturi Manjal | Only for cosmetic use | Aromatic, non-edible, and used in products for the face and body. products. |
| Black Turmeric (Curcuma caesia) | Ritual and medicinal use | Blue-black Rhizomes, rare, of high market value, utilized in Ayurveda. |
| Wild Turmeric | Medicinal use | The plant grows in forests and is not cultivated extensively, and is traditionally used for healing. |
🌍 Geographic Indication (GI) Tagged Turmeric in India
The GI tags are used to ensure their unique identity and heritage of specific plants:
| GI Tagged Turmeric | State | Features |
|---|---|---|
| Erode Turmeric | Tamil Nadu | Bright yellow colour with high curcumin |
| Sangli Turmeric | Maharashtra | Export quality, bold rhizomes |
| Waigaon Turmeric | Maharashtra | Traditional and organic farming methods |
| Lakadong Turmeric | Meghalaya | A high level of curcumin (>7 percent) |
🔬 Importance of Curcumin Content
The active component in turmeric is curcumin. It’s responsible for turmeric’s
- Anti-inflammatory properties
- Antioxidant effect
- Applications for medicinal purposes (especially in Ayurveda and modern supplements)
Thus, the varieties that have high curcumin (like Lakadong, Prabha, and Alleppey Finger) are more sought-after in the nutraceutical and pharmaceutical markets.
🌾 Choosing the different types of turmeric
| Purpose | Recommended Varieties |
|---|---|
| Medicinal/Export | Lakadong, Prabha, Alleppey Finger |
| Culinary Use | Erode, Salem, Nizamabad Bulb |
| Cosmetic/Skincare | Kasturi Turmeric, Wild Turmeric |
| Traditional Farming | Waigaon, Sangli, Rajapuri |
| High Yield/Commercial | Suvarna, Suguna, Roma |
Uses of Different Turmeric Types
- Production of Powder. Most types include Salem, Roma, and Suvarna
- Essential Oil Extraction – Kasturi Manjal, Black Turmeric
- Raw Use/Pickling – Rajapuri
- Ayurvedic and Herbal Medicine – Lakadong, Black Turmeric
Conclusion
India is the largest producer and consumer, as well as exporter, of the spice. The variety of varieties of turmeric -ranging from food staples to rare medicinal properties- reflects its rich significance in the agricultural and social world. It doesn’t matter if you’re a farmer, an avid health-conscious person, or just a fan of spices; selecting the correct turmeric is based on your requirements, whether it’s the colour, curcumin yield, or use.
