[Chinese medicine name] turmeric jianghuang
[alias] turmeric, Bao Dingxiang.
[English name] Curcumae Longae Rhizoma.
[Source] Rhizome of the genus Curcuma longa L.
[plant form] perennial herb. The roots are thick and strong, and the ends are swollen to grow oval or spindle-shaped roots, taupe. Roots ovate, yellow inside, lateral rhizomes cylindrical, reddish yellow. Leaves basal; leaf blade elliptic or narrow, apex acuminate, base attenuate; petiole length about half of the blade, sometimes several as long as blade; leaf sheath broadly as long as petiole. Spikes densely stellate; stellate stellately sately sately sately sately sately sately sately sately sately sately sately sately sately sately sessately sessately sessately sessately sessately Stamens adaxially rectangular, filaments broadly sessile, sessile. Capsule membranous, globose, 3-valved. Seeds ovate-oblong, with arils. Flower and fruit period from July to August.
[Distribution of origin] Planted in the pastoral area of Xiangyang, soil rich and loose.
[harvesting and processing] Harvest in autumn and winter, wash, cook until the heart is full, dry, go to the skin, and then dry.
[medicinal properties] The ovate or spindle shape processed by the main rhizome is 2 to 3.5 cm long and 1.5 to 2.5 cm in diameter. The surface is brownish yellow to light brown with short fibrous roots and many point-like depressed roots or a few round lateral root rhizomes. Hard, broken surface deep yellow to red-yellow, horny, waxy luster, a bit of vascular bundle. It is fragrant and fragrant, with a bitter taste and bitterness. The cylindrical roots are processed by lateral roots, slightly flattened, 2.5 to 6 cm long, 0.8 to 1.5 cm in diameter, slightly curved, often with short branches, one end is blunt, and one end is a section. The surface has vertical wrinkles and obvious links.
[Taste of taste] is warm, bitter and spicy.