436 
SPICES 
CHAP. 
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 133^ lbs.), 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 ^ 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 chiefiy 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 
