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Curcuma.

Curcuma amada Roxb. Scitamineae. Amada. Ginger. Mango.

East Indies. The fresh root possesses the smell of a green mango and is used in India as a vegetable and condiment.

Curcuma angustifolia Roxb. Arrowroot.

Himalayan region. The root had long been an article of food amongst the natives of India before it was particularly noticed by Europeans. It furnishes an arrowroot of a yellow tinge which does not thicken in boiling water. This East Indian arrowroot is exported from Travancore. It forms a good substitute for the West Indian arrowroot and is sold in the bazaars.

Curcuma leucorhiza Roxb.

East Indies. The tubers yield a starch which forms an excellent arrowroot that is sold in the bazaars.

Curcuma longa Linn. Turmeric.

Tropical Asia. This plant is extensively cultivated in India for its tubers which are an essential ingredient of native curry powders, according to Dutt. The substance called turmeric is made from the old tubers of this and perhaps other species. The young, colorless tubers furnish a sort of arrowroot.

Curcuma rubescens Roxb.

East Indies. This plant furnishes an excellent arrowroot from its tubers, which is eaten by the natives and sold in the bazaars.

Curcuma zedoaria Rose. Zedoary.

Himalayas. This plant yields a product used as turmeric.


Sturtevant's Edible Plants of the World, 1919, was edited by U. P. Hedrick.



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