Identification & Quality Standard
Curcumae Radix
Botanical Origin
The dried tuberous root of Curcuma wenyujin Y. H. et C. Ling, Curcuma longa L., Curcuma kwangsiensis S. G. Lee et C. F. Liang, Curcuma phaeocaulis Val.(Zingiberaceae). First two are also called ‘wen yu jin’ and ‘huang si yu jin’, others differed from features also called ‘gui yu jin’ and ‘lv si yu jin’.
Production Regions
Primarily produced in the Li'an region of Zhejiang.
Quality Requirements
Superior medicinal material is firm, with yellow fractured surface.
Macroscopic Features
Curcuma wenyujin Y. H. et C. Ling: Long round or oval round shape, slightly flat, sometimes slightly curved, gradually pointed at two ends. Length is 3.5~7cm, diameter is 1.2~2.5cm. Externally grayish-brown, with irregular longitudinal wrinkles, relatively pale color in raised longitudinal lines. Firm texture, grayish-brown fractured surface, horn-like; inner cortex has obvious cambium. faintly aromatic odor, slightly bitter taste. Curcuma longa L.: fusiform, one thin and long end, 2.5~4.5cm long, 1~1.5cm diameter. Externally brownish-gray or grayish-yellow, with thin wrinkles, orange-yellow fractured surface, outer layer is brownish-yellow to brownish-red. Aromatic odor, acrid and spicy taste. Curcuma kwangsiensis S. G. Lee et C. F. Liang: long conical or long round shape, 2~6.5cm long, 1~1.8cm diameter. Externally has loose shallow longitudinal lines or relatively rough reticular wrinkles. faint odor, slightly acrid and bitter taste. Curcuma phaeocaulis Val.: long oval shape, relatively thick and strong, 1.5~3.5cm long, 1~1.2cm diameter. faint odor, tasteless.
