There are approximately 133 species of Curcuma identified worldwide, of which turmeric is a member.
While "types of turmeric" often refers to different species within the Curcuma genus, it can also refer to different varieties or cultivars of the most common species used for culinary and medicinal purposes, Curcuma longa. Distinguishing between species and varieties is crucial for accurate information. While 133 species exist, the commercially available turmeric are usually a few varieties of Curcuma longa.
Here's a breakdown to clarify:
- Species: This refers to distinct biological classifications. There are about 133 species of Curcuma.
- Varieties/Cultivars: Within Curcuma longa, different regions cultivate slightly different varieties which may have variations in curcumin content, color, and aroma. These are not distinct species, but rather cultivated variations.
For practical purposes, when people ask about "types of turmeric," they're often interested in variations of Curcuma longa used in cooking and medicine. Here are a few examples (though many local varieties exist):
- Alleppey Turmeric: Known for its high curcumin content (a key active compound).
- Madras Turmeric: Generally lighter in color.
- Erode Turmeric: Another important type grown in India.
The "quality" of turmeric is judged by factors like the cleanliness and smoothness of the rhizome's skin, uniform color, and especially, the concentration of curcumin.
In conclusion, while there are approximately 133 identified species within the Curcuma genus, the term "types of turmeric" commonly refers to varieties of Curcuma longa, the species most often used for culinary and medicinal purposes.
