As part of the American Herbal Pharmacopoeia, the turmeric grown at Whiskey Hill Farms, where the turmeric used in our products is sourced from, was analyzed by a Swiss laboratory for full identity testing. “Curcuma Amada” (family Zingiberaceae) was the variety identified for this part of the AHP turmeric monograph. Samples of fresh roots and fluid extracts were provided so that a full profile could be analyzed.
Curcuma Amada (known as wild turmeric) is widely grown in places ranging from Tamil Nadu in the south of India, up the east coast to West Bengal, to Bangladesh, and into Burma. It is also grown in southeast India from Kerala to Gujarat. In the north, it is found in Uttar Pradesh and in the Himalayan foothills. Throughout Southeast Asia, there are many varieties and colors of turmeric. Wild turmeric can grow alongside cultivated turmeric.
The taste of fresh turmeric root is slightly bitter, sweet, and sour with a pungent overall characteristic. The nourishing root contains most of the taste range. If a little black pepper and Krystal (Himalayan) salt are added to turmeric root, it then contains all five tastes and is fully activated.
Historically, the Pali language of India speaks of the aromatic properties of the Curcuma Amada. This was known as the “Mango Ginger” or “Curcuma Mangga. It has the smell of the green mango fruit and the juicy qualities of ripe mangos. Aromatic compounds include curcumin, alpha & beta pinene, beta-ocimene, linalool, and other aromatic compounds. It is a popular food ingredient all over Southeast Asia, with each country having fresh and special turmeric dishes, especially curry dishes, savory sauces, pungent pastes, juices, salad dressings, and condiments. The carminative and digestive properties of turmeric enhance foods such as chutneys and pickles, which are so popular throughout India. Curcuma Aromatica (Amada) delivers a lot of juice with less fiber.
Tracing the origin of Curcuma Amada and its connection to Curcuma Aromatica, the origin of Amada is as follows:
• In Spanish, Amada means “beloved”
• In Sanskrit, Amada means “bright, active”
• In the Pali language (India/Thailand), Amada means “worthy of being loved”
• In Arabic, Amada means “peace, humility”
The Latin plant name, Curcuma Amada, was developed through folkloric usage. As is evident now, the original name, Aromatica, is very appropriate. The robust characteristics of Indian cuisine bring forth the pungent and aromatic qualities of Curcuma Aromatica (Amada).
This beloved treasure from the spirit creator reflects a worthy plant with golden roots, bright green leaves, and white flowers. It is loved by many people. The Golden Aromatic light is encased in the roots of the earth. Thus, it is the golden gift from the earth.
Whiskey Hill Farms Curcuma Aromatica Crop
The methods used to grow turmeric at Whiskey Hill Farms include deep tilling, which captures subsoil warmth, canopied crops grown in greenhouses, and frog habitats that help with both pest management and soil fertilization. Byproduct feedstock provides nutrients as it remediates throughout the energy crop ponds. Alcohol permaculture integrates into the farm infrastructure.
Whiskey Hill Farms continues to allocate additional resources for production operations to create stable, fresh, organic turmeric. Large tumblers clean soil from the turmeric clusters while multiple sprayers help clean the roots. The conveyor line sorts, does a final rinse, and cleans in preparation for the H2O2-vinegar bath used as an organic certified disinfectant. The highly efficient fans dry the material. It is then stored in a clean, isolated storage cooler with a proper dehumidifier system. Later, 10 & 20-pound boxes are distributed.
Worldwide average for Curcuma Aromatica is 80 cm (3’.). At Whiskey Hill Farms, the average size of the turmeric plant is 2 meters (7’), more than double the size of the original seed stock. The experience of being in a greenhouse surrounded by 7-foot turmeric plants growing in each direction is a profound joy to behold.
Whiskey Hill Farms is committed to improving the size, yield, quality, and aromatic food characteristics of turmeric, honoring India and Southeast Asia, where it is an important part of life. We esteem Curcuma Aromatica and all turmeric as “worthy of being loved,” as its name signifies. People and the earth are enriched by the nourishment of these robust aromatic roots.
Recipes with Turmeric
Indonesian Bumbu
Freshly mashed aromatic turmeric, ginger, pandan leaves, young lemongrass, nutmeg, and black pepper. Combine ingredients and make into a dense paste. Refrigerate; will last a few weeks.
Aromatic Rice
Dice, mash, and blend the following ingredients well: aromatic turmeric, holy basil or any suitable basil, sesame seeds, young tender lemongrass, cucumber, or banana. Mix in and stir with rice.
Fresh Juice
Blend Curcuma Aromatica, celery, carrots, yellow beets, and ginger. Add per taste: black pepper, Krystal salt. Optional: jicama, daikon or radish. Thin with water as desired. Fresh Curcuma Aromatica & other spices greatly enhance your exploration of many dishes!
Additional Recipe Sources
herbprodarchives.com/recipes.htm (coming soon)l—Recipes for main dishes, desserts, spreads, sauces, and more. See also Turmeric Gold fluid extract product profile.
unifiedcommunity.info/water kefir/fruit juices—Cultured turmeric, blueberry, kefir is delicious.
unifiedcommunity.info/sauerkraut & pickles—Sauerkraut, pickles, fermented food recipes/sites
Bibliography
- Wikipedia.org, including information on Amada and Aromatica
- Wikivisually.com/wiki/Curcuma_amada (see related research topics below main content)
- Sciencedirect.com
- Bbc.com/food/curry (scroll down to “Preparation”)