436 SPICES 



CHA.P. 



local use only, and consumed fresh ; very little is now 

 grown in the peninsula, though it does grow remarkably 

 well, and very fine samples are to be seen at the local 

 Agricultural Exhibitions, but a good deal is imported 

 into Singapore from Kio, Galang, and other islands to 

 the south. 



VALUES OF TURMERIC 



The local values of fresh rhizomes in Singapore is 

 from 6 to 10 dollars a picul, the usual price being about 

 6 dollars (the dollar is now valued at 2s. 4d., the picul 

 is 133J Ibs.), or a little over 1 penny a pound. In the 

 North-west Provinces of India, Atkinson gives the value 

 at 60 rupees for 30 maunds fresh, and 75 rupees for 

 7|- maunds dry (2-3,- to 3 annas a pound). 



These values really depend, to a large extent, on the 

 demand being local or for export. 



USES 



As a spice or condiment, turmeric is chiefly used as 

 an ingredient in curry powder, and also for colouring 

 various sweetmeats, on account of its bright yellow 

 colour and pleasant musky flavour. 



As a dye it is still largely used in Europe as well as 

 in the East Indies, though the aniline dyes have some- 

 what supplanted its use. A special variety is used in 

 dyeing in India which has a harder rhizome than the 

 aromatic one used as a spice. The colouring matter is 

 only produced with age, and it is probable that the dye- 

 yielding forms have been obtained by careful selection 

 of hard, well-coloured rhizomes. The colour is rather 

 fugitive, especially in the presence of sunlight and when 

 acted on by alkalis, and the Malays say that the dye 

 from Zedoary (Curcuma Zedoaria) is preferable as 

 being much more durable. It seems, however, to be still 

 used in India commonly for dyeing calico and paper. 

 The colouring matter is known to chemists as Curcumin. 



A good account of its properties as a dye and the 



