Curcuma longa
Perennial herbs, ca. 80 m high. Leaves simple, basal; petiole ca. 30 cm long; blade broad elliptic to oblong, 50-60 by 10-20 cm, base attenuate, apex acute, margin entire, glabrous. Inflorescences terminal on pseudostems, 20 cm long; peduncle 25-35 cm long, greenish white; fertile bracts, oblong, 3.5-4 by 2.5-3 cm, apex round, pale green; coma bracts spreading, apex acute, white, sometimes tinged pink. Flowers yellowish white. Sepals: tube 1-1.2 cm long, white, with 3 teeths, 2 mm deep, white. Petals: tube 3.5-4.3 cm, white translucent; lobes 3, ovate, 2-2.5 by 1.5-2 mm, apex acuminate, dorsal one larger, yellowish white translucent. Stamens: lateral staminodes 2, obovate, 2.5-3 by 1.5 mm, yellowish white; labellum obovate, 3 by 1.5 cm, apex retuse; yellow with dark yellow band at central; filament, 3.5-4 cm long, yellow; anther 4 mm long, white, with one pair of with spurs at base, 2 mm long, apex acute, white. Pistil 1; stylode 2, ca. 5 mm long, white; ovary inferior, 3-4 mm long, sparsely hairy; style 4-4.5 mm long, white; stigma hole, 1 mm in diameter, white. Fruits unseen.
- Root is sliced and soaked in hot water to drink to treat peptic ulcer.
- Dry root is ground and eaten ½-1 teaspoon after meal and then drink hot water to treat peptic ulcer and flatulence.
- Root is pounded in combination of F46 and used as poultice to treat fractures.
- Root is pounded and used as liniment to treat poisoning due to bite and sting.
- Root is cooked as condiment.
- Root is used as food coloring.