| PlantID | 0046 |
| Botanical Name | Curcuma aromatica |
| Common Name | Jangli-haldi |
| Classification | | Kingdom: | Plantae | | Subkingdom: | Tracheobionta | | Division: | Magnoliophyta | | Class: | Liliopsida | | Subclass: | Zingiberidae | | Order: | Zingiberales | | Family: | Zingiberaceae | | Genus: | Curcuma | | Species: | aromatica |
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| Part used | Rhizomes and fruits without seed |
| Medicinal Properties | Rhizomes: bitter, carminative, appetiser and tonic. |
| Medicinal Use | Rhizomes: useful in bruises, sprains, hicough, bronchitis, cough, leucoderma and skin eruptions.
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| Chemistry | Sesquiterpenes, sesquiterpene alcohols, d-camphene, d-camphor, acids and unidentified residues. Essential oil, contains high amount of ar-curcumene, beta-curcumene, xanthorhizol and 2-4-methylphenol. |
| Cultivation | By vegetative method. |
| Regional Habitat | Found in wild areas, throughout Rajasthan. |
| Description | A perennial tuberous herb with annulate aromatic yellow rhizome which is internally orange-red in colour. Leaves: elliptic or lanceolate-oblong, caudate-acuminate, 30-60 cm long, petioles as long or even longer, bracts ovate, recurved. Flowers: pink, lip yellow, obovate, deflexed, subentire or obscurely 3 lobbed. Fruits: dehiscent, globose, 3-valved capsules.
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