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From India, it spread to Southeast Asia, as the yellow dye is used to colour the robes of monks and priests. As of today, India is the biggest exporter of turmeric, being the lone producer of 70% of the world’s produce.

According to Ayurveda, turmeric is thought to have many medicinal properties. Turmeric is used extensively in India since ancient period and references to turmeric have also been found in ancient Sanskrit writings.

|| Haridra katuka tikhta |
Rukhshoshna kaphpittnur |
Varya tvagdoshmhehasm |
Soth pandu vrana paha ||

The above Sanskrit shloka explains the properties of turmeric. The sloka says, turmeric has a pungent and bitter taste. It is hot in nature and helps in alleviating contaminated or aggravated ‘Kapha’ and ‘Pitta’ doshas.

There’s no shortage of health claims about curcumin, the active ingredient in turmeric.

Like many spices, turmeric (Curcuma longa) has a long history of use in traditional medicine. This flavour-filled spice is primarily cultivated from the rhizomes, or roots, of a flowering plant in India and other parts of Southeast Asia, and aside from giving curry its vibrant yellow colour, turmeric is also known for having potent anti-inflammatory and antioxidant properties, according to a past review.

The primary active component of turmeric — and the one that gives the spice its characteristic yellow colour — is curcumin. In fact, you can credit curcumin as the compound responsible for most of turmeric’s potential health benefits. Curcumin is a natural antioxidant that has anti-inflammatory benefits,

It also help treat wounds faster and prevents infection. Turmeric helps in burning down fats in body. Research has shown the main ingredient of turmeric - Curcuma or Curcumin, can cure lot of diseases and illnesses.

For centuries, Sangli district, the Southern region of Maharashtra, in particular is known for cultivation, production, processing and storing of a turmeric variety famously known as the ‘Rajapuri’ or ‘Sangli’. Earlier, cultivators here would store the harvested turmeric in 20 to 30 ft deep underground pits for two years or more to age. These underground pits are known as ‘Pev’ in Marathi, the local language. However, since 2004, Sangli district has witnessed annual floods, due to which the crop was severely damaged. Since then, this process is eliminated and now the farmers prefer storing it in cold storage.

We at Marva Overseas are successful in sourcing turmeric of good content of curcumin right from the farm lands to your kitchen.