| Scientific Name | Curcuma longa |
| Form | Fresh rhizomes or ground powder |
| Color (Exterior) | Brownish-orange (fresh rhizome) |
| Color (Interior) | Bright orange to yellow (fresh rhizome), deep yellow (powder) |
| Shape | Cylindrical and slightly knobby, resembling ginger roots |
| Size | 4-8 cm in length, 1-2 cm in diameter |
| Weight | 20-100 grams per rhizome |
| Texture (Exterior) | Rough and wrinkled (fresh rhizome) |
| Texture (Interior) | Moist, firm, and fibrous when fresh |
| Aroma | Earthy, slightly bitter, and peppery fragrance |
| Taste | Warm, earthy, and bitter, with a slightly pungent flavor |
| Nutritional Value | High in antioxidants, contains curcumin, fiber, small amounts of vitamin C, potassium, iron, and manganese |
| Water Content | High in fresh form, low when dried and powdered |
| Harvest Time | 7-10 months after planting, typically harvested once a year |
| Growing Regions | Grown in tropical and subtropical regions like India, Southeast Asia, and Central America |
| Temperature Tolerance | Thrives in warm, humid climates with temperatures between 20°C to 30°C (68°F to 86°F) |
