Cultivation and Harvest
The cultivation and harvest practices are similar to that of common turmeric which is used in recipes. In the fields, the rhizomes are washed thoroughly and are placed in a wide mouthed cauldron. The water is poured in the cauldron such that the rhizomes are completely sunk. The caouldron is covered with a lid, and the rhizomes are boiled for about 30 minutes until foam oozes out with strong odour. The rhizomes are taken out whilst the water is reduced to one-third of its content and when they turn soft with their inner portion decolorized from blue to dark or pale brown. The rhizomes are then dried in hot sun for 10 to 15 days until they are hardened. These dried rhizomes are then packed for marketing.
Read more about this topic: Black Turmeric
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