Uses—Ginger is an agreeable aromatic and stomachic, and as such is often a valuable addition to other medicines. It is much more largely employed as a condiment than as a drug.
RHIZOMA CURCUMÆ.
Radix Curcumæ;[2365] Turmeric; F. Curcuma; G. Gelbwurzel, Kurkuma.
Botanical Origin—Curcuma longa[2366] L.—Turmeric is indigenous to Southern Asia, and is there largely cultivated both on the continent and in the islands.
History—Dioscorides mentions an Indian plant as a kind of Cyperus (Κύπειρος) resembling ginger, but having when chewed a yellow colour and bitter taste: probably turmeric was intended. Garcia de Orta (1563), as well as Fragoso (1572), describe turmeric as Crocus indicus. A list of drugs sold in the city of Frankfort about the year 1450, names Curcuma along with zedoary and ginger.[2367]
In its native countries, it has from remote times been highly esteemed both as a condiment and a dye-stuff; in Europe, it has always been less appreciated than the allied spices of the ginger tribe. In an inventory of the effects of a Yorkshire tradesman, dated 20th Sept., 1578, we find enumerated—“x. owncis of turmeracke, x d.”[2368]
Description—The base of the scrape thickens in the first year into an ovate rootstock; this afterwards throws out shoots, forming lateral or secondary rhizomes, each emitting roots, which branch into fibres or are sometimes enlarged as colourless spindle-shaped tubers, rich in starch. The lateral rhizomes are doubtless in a condition to develope themselves as independent plants when separated from the parent. The central rhizomes formerly known as Curcuma rotunda, and the elongated lateral ones as Curcuma longa, were regarded by Linnæus as the production of distinct species.
The radical tubers of some species of Curcuma, as C. angustifolia Roxb., are used for making a sort of arrowroot ([p. 637]). Sometimes they are dried, and constitute the peculiar kind of turmeric which the Chinese call Yuh-kin.[2369]
The turmeric of commerce consists of the two sorts of rhizome just mentioned, namely, the central or round and the lateral or long. The former are ovate, pyriform or subspherical, sometimes pointed at the upper end and crowned with the remains of leaves, while the sides are beset with those of roots and marked with concentric ridges. The diameter is very variable, but is seldom less than ¾ of an inch, and is frequently much more. They are often cut and usually scalded in order to destroy their vitality and facilitate drying.
The lateral rhizomes are subcylindrical, attenuated towards either end, generally curved, covered with a rugose skin, and marked more or less plainly with transverse rings. Sometimes one, two or more short knobs or shoots grow out on one side. The rhizomes, whether round or long, are very hard and firm, exhibiting when broken a dull, waxy, resinous surface, of an orange or orange-brown hue, more or less brilliant. They have a peculiar aromatic odour and taste.