| Quantity | Price | Save |
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| XXXXX | XXXXX | 0.00% |
| XXXXX | XXXXX | 5.00% |
| XXXXX | XXXXX | 8.50% |
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$0.00/Gm
Botanical Name: Curcuma longa
Plant Part Used: Root
Processing Method: Extraction
Turmeric belongs to the Zingiberaceae family. The roots contain several bioactive components like curcumin, demethoxycurcumin, and bisdemethoxycurcumin. Curcumin gives turmeric its characteristic bright yellow color. The volatile oil in turmeric contains compounds such as atlantone, turmerone, and zingiberene, which are of considerable interest due to their pharmacological properties. Turmeric has been traditionally linked to various health benefits.
| Main Producing Countries |
Bangladesh, China, India, Pakistan, Sri Lanka and Taiwan
|
|---|
Turmeric, also known as "Indian saffron," is a bright orange-yellow spice widely used in cooking, traditional rituals, and various applications. It is obtained from the root of the Curcuma longa plant, which belongs to the ginger family and is native to the Indian subcontinent and Southeast Asia. Turmeric has been used in India and China for thousands of years, and its use has spread to other parts of the world in recent centuries.After harvesting, the turmeric roots undergo thorough washing and cleaning to remove soil and impurities. Following the cleaning process, the roots are boiled briefly to enhance their color and flavor. They are then dried using methods such as air-drying or low-temperature dehydration to preserve their integrity and natural compounds. Once dried, the turmeric roots are finely ground into a vibrant orange-yellow powder. This powdered turmeric is then packaged in airtight containers to prevent moisture absorption and maintain freshness, ensuring that it retains its quality and rich flavor from production to application.
Note: Information contained herein is believed to be accurate and is offered in good faith for the benefit of the customer: Green Jeeva, LLC., however does not assume any liability or risk involved in the use of its products since the conditions of use are beyond our control. Nothing contained herein shall constitute an express or implied guarantee or warranty with respect to Green Jeeva, LLC’s or their use.
Serving Size: 100g
| Amount/serving | % Daily Value* | |
| Total Fat 1.5g | 1.54% | |
|---|---|---|
| Saturated Fat 0g | 0.00% | |
| Trans Fat 0g | % | |
| Cholesterol 0mg | 0.00% | |
| Sodium 12mg | 0.50% | |
| Total Carbohydrate 2.4g | 0.67% | |
| Dietary Fiber 0.2g | 0.71% | |
| Total Sugars 0g | % | |
| Includes 0g Added Sugars | 0.00% | |
| Protein 0.2g | 0.00% | |
| Vitamin D 0mcg | 0.00% | |
|---|---|---|
| Calcium 67mg | 5.15% | |
| Iron 22mg | 122.22% | |
| Potassium 208mg | 4.43% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
We get our product tested on microbial parameters, heavy metal parameters, and when all fall within a suitable limit & safe for human consumption then we accept the product. The turmeric root extract powder which we provide is safe for consumption.
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| Items | Specification | Test Methods |
|---|---|---|
| Physical Analysis | ||
| Description | Powder | Organoleptic |
| Color | Yellow or Orange | Organoleptic |
| Odor | Characteristic mild turmeric, Aromatic & spicy | Organoleptic |
| Taste | Characteristics | Organoleptic |
| Mesh size | 100% Passes through 80 mesh | USP<786> |
| Loss on drying | NMT 10.0% w/w | USP<731> |
| Total ash | NMT 10.0% w/w | USP<561> |
| Solubility | Soluble in Ethanol | USP<1236> |
| Bulk density | 0.45-0.65g/ml | USP<616> |
| Total Curcuminoids | NLT 95% | HPLC |
| Curcumin | 70-80% | HPLC |
| Demethoxycurcumin | 15-25% | HPLC |
| Bisdemethoxycurcumin | 2.5-6.5% | HPLC |
| Total Heavy Metals | ||
| Total Heavy Metals | NMT 10 ppm | USP<231> |
| Lead | NMT 1 ppm | USP<232> |
| Arsenic | NMT 2 ppm | USP<232> |
| Mercury | NMT 0.4 ppm | USP<232> |
| Cadmium | NMT 0.8 ppm | USP<232> |
| Microbiology Test | ||
| Total Plate count | NMT 10,000 cfu/g | USP<2021> |
| Yeast & Mold | NMT 1000 cfu/g | USP<2021> |
| E. coli | Negative | USP<2022> |
| Salmonella | Negative | USP<2022> |
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