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Curcuma caesia

species of plant, Black Turmeric

Specimen drawers, botanical folios and brass scientific instruments under study light
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Record originEnglish Wikipedia
Text licenseCC BY-SA 4.0
Source revisionSep 15, 2026
Entity authorityQ368767 ↗
Source-derived summary

Curcuma caesia, black turmeric or black zedoary, is a perennial herb with bluish-black rhizomes that is native to northeast India.

Preparation

The cultivation and harvest practices are similar to those of common turmeric. In the fields, the rhizomes are washed thoroughly and are placed in a wide mouthed cauldron. The water is poured in the cauldron such that the rhizomes are completely covered. The cauldron is covered with a lid, and the rhizomes are boiled for about 30 minutes until foam oozes out with a strong odour. The rhizomes are taken out when the water is reduced to one-third of the original and they are soft and their inner portion has turned from blue to dark or pale brown. The rhizomes are then dried in hot sun for 10 to 15 days until hardened. These dried rhizomes are then packed for marketing.

Chemical constituents

The research on the volatile rhizome oil of Curcuma caesia resulted in the identification of 30 components, representing 97% of the oil, with camphor (28%), ar-turmerone (12%), (Z)-ocimene (8%), ar-curcumene (7%), 1,8-cineole (5%), elemene (5%), borneol (4%), bornyl acetate (3%) and curcumene (3%) as the major constituents. Other research demonstrated diphenylalkanoids, allylbenzene derivatives, terpenoids, flavonoids, steroids, and alkaloids as major constituents.

Editorial summary

The public source identifies “Curcuma caesia” as species of plant, Black Turmeric. This brief keeps that definition visible, then builds a research path around Curcuma, caesia and species.

Editorial reviewA practical orientation to terminology and classification, particularly when read beside dated observations, specimens or technical literature. The current 205-word lead offers orientation but no explicit four-digit date, so chronology should not be assumed. The selected authority fields contribute no independent date. Its value is orientation rather than verdict, with Curcuma, caesia and species providing the first useful test.
Editorial analysis

Why this record matters

A short description can identify a subject without explaining its stakes. For “Curcuma caesia”, the useful work is to connect “species of plant, Black Turmeric” to the records capable of establishing context and consequence.

Evidence profile

Stable identifiers, scientific names and standards terminology offer the best bridge between this overview and specialist evidence. The source revision retrieved here is dated Sep 15, 2026. The linked authority identifier is Q368767. None of the 0 selected statements returned an explicit reference.

Critical limits

Scientific names, classifications and consensus can change while older terminology persists in catalogues and historical literature. The lead is largely declarative, so disagreement and counter-evidence require a deliberate search beyond the opening account. Authority statements aid reconciliation but still require their own references, qualifiers and ranks to be checked.

How to read it

Check terminology, classification and the date of the cited evidence. Scientific names and technical consensus can change while older records retain historical value.

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Primary datasets, specimen catalogues, standards bodies and the most recent peer-reviewed literature.

Three-step research path

  1. Establish the record: confirm the title “Curcuma caesia”, its source revision and the description used here.
  2. Expand the search: follow Curcuma caesia primary sources, Curcuma caesia archive and Curcuma research across catalogues and specialist indexes.
  3. Test the account: compare the strongest cited source with the responsible institution’s current record and note any disagreement.

Questions for further research

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Source & attribution

This entry incorporates text from “Curcuma caesia” on English Wikipedia. Contributors are listed in the page history. Text is available under the Creative Commons Attribution-ShareAlike 4.0 License. Selected authority identifiers and statements are retrieved from Wikidata under CC0; their references and qualifiers remain part of the verification path.