Turmeric is a spice valued in international market more for the bright yellow colour than as a flavouring material. Nevertheless, it is valued from olden days in India for food flavouring, for colouring and for therapeutic uses so much so that it is regarded as an auspicious material.
Turmeric is a rhizome, an underground stem growth from which roots and shoot grow. This is an annual herbaceous plant, with leaves in sheaths and which grows to a maximum height of 1 metre. The plant is harvested in about 9 month’s time with crop coming in January to March period in India.
Several cultivars are grown in South India. Although many South and South East Asian countries and other tropical areas grow turmeric, India remains not only as the major producer but also as producer of superior quality. Some of the major trade varieties are Alleppey, Erode, Sangli, Pazhangali, Rajapore etc. with Alleppey showing highest in yellow colour. Both the bulb (mother turmeric) and secondary rhizome (finger turmeric) are used, but the latter is valued higher.To facilitate drying, rhizomes are boiled in water for about an hour or so when the starch get gelatinized. This is followed by sun drying. It is common to cut the bulb into 2 or 4 longitudinal pieces. In some markets, turmeric fingers are polished by rotating in a drum with rough side walls. Polishing gives a bright yellow eye-appeal and higher price.
Turmeric when dry has an essential oil content of 1.5 to 3% but is not valued for its aroma. The active component of turmeric is curcumin, the bright yellow food colour which is present to the level of 2 to 5%.Turmeric is used mostly in ground form. Solvent extraction gives an oleoresin which is used in processed food industry. Since colour is the main attribute with aroma not valued, there is great demand for near pure curcumin crystals. Curcumin also finds use as an antioxidant and as an anti-cancer nutraceutical.
Aanavilasam is a seven acre cardamom and pepper plantation.
A popular feature offered to our guests is a guided tour around the plantation with informative comments on the cultivation and harvesting of these important spices.
Guests are welcome to visit our new cow byre.
This purpose-built building, apart from its stylish design, is intended to be a hygienic and cow-friendly structure,
with bright internal fittings and an efficient waste processing unit.More
Learn to cook one authentic Keralam dish in the cooking demonstration class organized by the Chef. The classes are designed to suit the guest.More
For lovers of our feathered friends, Aanavilasam is blessed with some of the most exotic and colourful birds to be found in the region. Many of the rarer species are regularly spotted around the plantation.
Ditch the drugs. They might promise you miracles, but the effects, most times, would only be temporary. There are no quick-fix methods to getting fit. You have heard it before, but Ayurveda is a long-lasting solution to mental and physical fitness.More
At Aanavilasam we are committed to the support and protection of all nature.
Our trees and foliage are carefully nurtured, providing birds and other fauna with a safe and natural environment.
Winner - Kerala Tourism Award : Receiving the
award from the chief minister of Kerala