Botanical Name : Curcuma caesia
Family : Zingiberaceae
Introduction
Curcuma caesia, commonly known as black turmeric, is a perennial herb featuring a bluish-black rhizome.
Names in different languages
Hindi : Kali Haldi
Marathi : Kala-haldi
Telugu : Nalla Pasupu
Bengali : Kala haldi
Assamese : Kalahaladhi
Morphology
Curcuma caesia, or black turmeric, is a perennial, rhizomatous herb with simple, distichous leaves and terminal or lateral inflorescences. The plant stands 0.5 to 1.0 m tall, with a large, ovoid, camphor-scented rhizome and an erect aerial shoot. Leaves are broad, oblong-lanceolate, and may show deep purple markings. The rhizome is dark brown to bluish-black, covered with roots and scars, and exhibits longitudinal wrinkles. The inflorescence appears as a dense spike with green bracts and crimson-tinted bracts at maturity.
Distribution and habitat
India and South east Asia
Chemical constituents
Curcuma caesia contains various bioactive compounds, including alkaloids, phenols, phytosterols, terpenoids, carbohydrates, tannins, glycosides, saponins, quinones, amino acids, oils, and flavonoids.
Properties
Twachya
Indications
Kushtha nashan, Kandu nashan, Raktaja viakaras.
Part used
Rhizome
Dose
Uses
Fresh rhizomes are crushed and used as a paste on the forehead to relieve migraines.
They are also applied to the body to treat sprains and bruises.