is a land that abounds in variety and diversity. Variety in its
spice and diverse in its culinary repertoire. The heritage of India's
multicolored palette is really a heritage of spice. Since ancient
times India has been and still is the treasure trove for spice lovers
and spice merchants. Ask the ancient mariners where to find spice
and they'd come sailing towards the Indian seas. Turmeric, pepper,
cardamom, saffron, chilly, nutmeg, cinnamon,cummin....etc.
The trail of spices are endless as the desire to satisfy one's appetite.
The global demand for spices and prospective business opportunities
for spice merchants and manufacturers have multiplied in the recent
House of Aditya
'House of Aditya' is one of India's pioneering
turmeric trading house with global expertise in the turmeric market
and an extraordinary sense of commitment to the quality of its products.
The company was founded in 1972 and today is a highly successful
company with clients spread across the Indian Market.High growth
and consistent profitability over the last few years has initiated
new business ventures, making recent entry into the agro foods and
instant masala market.
"Most people see the quality for what it is. We see
the quality for what it can be!" says Mr.Hari
Poddar, the Chairman and Managing Director. Driven by an
internal fire to be the leader in the turmeric export marker, 'House
of Aditya' is today one of the top companies in its field.
Turmeric - The taste of India
If cardamom is the queen of spices and pepper the black
king, then turmeric is definitely the taste of India; Because without
turmeric every Indian kitchen is bare and incomplete.
Considered sacred in every Indian household, turmeric
is not only used for domestic culinary purposes, it also plays a
vital role in medicine and in the manufacture of dyeing agents.
On one of his travels to China, 'Marco-Polo'
discovered that turmeric was a fruit that resembles saffron, though
it is actually nothing of that sort, but quite as good as saffron
for practical purposes. He set the time for a major use of the spice
in the west, where it frequently serves as a substitute for saffron.
Turmeric or Curcuma Longa is a member
of the ginger family and is a handsome perennial with large lily-like
leaves and clusters of flowers in spikes. A robust perennial grows
to a height of 1 m ( 3 ft), and turmeric is usually propagated from
'figures' or small sections of rhizomes from the previous year's
growth , Turmeric is most often sole dried and ground.
The rhizome or underground root has
a rough, segmented , light brownish skin with a bright orange flesh
inside. It consists of a thick part and several stubby 'figures'.
These yield the best quality turmeric.
Turmeric is dried for export, during
which time it loses about 75% of its original weight.
Mostly used and sold in this form.
'Turmeric's colour indicates its quality. The deeper the pigmentation,
the better the spike.
The rhizomes grow best in a hot,moist climate.
India is the main producer of turmeric. Other major producers include
Indonesia, China, Bangladesh, South America and Caribbean.
Aroma and taste
Lightly aromatic, turmeric smells peppery
and fresh with a hint of orange and ginger. It tastes pungent, bitter
and musky by itself but adds great flavour when mixed with other
Dried turmeric is ground to a brilliant
yellow powder that is not only colourful but has a pungent warm
earthy aroma and taste, reminiscent of an Indian bazaar, it is rarely
available fresh, but may be bought dried or ground. It should be
stored only in air-tight container free from light , since it will
lose its flavour.Turmeric should be handled carefully because it
will stain clothes and fingers.
Botanical Name : Curcuma
Commercial part : Rhizome or underground
Name in International Language
Spanish : Curcuma
French : Curcuma
German : Kurkuma gelbwurzel
Swedish : Gurkmeja
Italian : Curcuma
Portuguese : Acafrao-da-India
Russian : Zholty Imbir
Chinese :Yu. Chin
India - Haldi.
Salt of the Orient - Ancient history
Research reveals that turmeric strengthens
the gall bladder, inhibits dangerous blood clotting, reduces liver
toxins, helps the liver metabolize fats and so aids weight loss.
The Thais use it for cobra bites, the Indians use it as an antiseptic
and added to ointments it is used to treat skin diseases.Turmeric
is used as a mild digestive and a remedy for liver ailments. It
is used freely in Indian medicines. Plasters of it are applied in
cases buries, as a dry dressing on open wounds, and as a face pack
for its antiseptic properties.
Turmeric a Cosmetic
In India women apply turmeric on their faces
and their entire body . Because it is believed that turmeric applied
on unwanted facial hair frustrates its growth and bathing with turmeric
water gives a golden glow to the complexion. In Biblical times,
turmeric was used as a perfume and today slices of dried rood are
used in perfumery, especially the Indian talc called abir.
Turmeric is an essential spice in
all Indian food. It adds a warm, mild aroma and distinctive yellow
colour to foods. It is used in curry powders not only for imparting
colour and flavour to the curries, but also because of its preservative
qualities. It not only gives a rich appetizing colour , it also
sets the taste buds drooling. Be it sambhar, rice, scrambled eggs,
briyani, chilli chicken, paneer masalam, potato roast, soups ...
a pinch of turmeric stirred into any dish not only gives it a golden
complexion but also gives it a delightful flavour. The spice is
widely used in Moroccan cooking especially in rice's, British use
it in piccalilli and chutneys. Because turmeric has a strong flavour,
it should always be used in moderation. The leaves are highly aromatic
and are good thrown into soups, but should be removed before serving.
In Thailand, the young shoots are used as a vegetable. In Indonesia,
the leaves are used to flavour fish dishes.
Turmeric as a dying agent
Its brilliant gold yellow colour makes it an excellent dying agent.
In India and China, turmeric is used as a dye for cloth.
In India, 16 major regional types are recognized
for trading purposes. They are related to traditional and familiar
sources and nearness of maker to production.
To mention a few grades, Aleppo Finger (Kerala), Erode Finger from
Tamil nadu, Rajapuri Turmeric from Sangli (Maharashtra), Nizamabad,
and Cuddapah Turmeric form Andhra pradesh are well accepted in the
The house of aditya feels privileged to be one among the leading
marketers of Erode and Salem turmeric, providing the highest standards
of dried turmeric to the export market. The process involved is
a traditional curing method whereby the curcumin content and oleoresin
stays to the maximum extent. Aditya Powder Turmeric is available
in the following grade designations as 'whole' and 'Ground' catering
to any quality specification.
Turmeric is exported in whole, in powder form and as oleoresin with
rich ciramin contents and other inherent qualities. Indian turmeric
is considered the best in the world. Today India is the largest
exporter of turmeric to countries like Middle East, the UK, USA,
Well accepted Indian Varieties
Erode Turmeric Finger and Bulb (Hybrid
Salem Turmeric Finger and Bulb