Curcuma longa L.

curcuma_longa (44K) curcuma_longa_inflor (33K)

Pohnpei: Ongitik [kisinieng]
Kosraen: ang
Chuuk: áfán, kúchún
Yap: angorlk, guchol
Samoa: ago

Kosraens use Curcuma longa in coconut oil (kahki ang). The oil is preferred for use on babies and in promoting healthy skin.

Turmeric used in food dishes can be found on the pages covering the food presentations in SC/SS 115 Ethnobotany in spring 2006 and spring 2007.

There are many uses of Curcuma longa across Micronesia. The following is a recipe submitted by Bermin Weilbacher to the Island Food Community of Pohnpei:

COOKING WITH TURMERIC LEAVES – Tehn “kisin iong” in Pohnpeian
Turmeric leaves (or ginger leaves) are popular in cookingwith locally raised chicken.

  1. Cut reef fish (preferably grouper, medium to large size) into several pieces.
  2. Place in pot, half full with boiling water.
  3. Collect and cut 5-7 turmeric leaves. The long stalk may be part of the leaves.
  4. Tear up and add to boiling water with the fish.
  5. When fish is cooked, remove leaves and the dish is ready to eat.
  6. Notes: Eat fish and drink broth as soup, hot is best. Serve with any local starch food. You can add a bit of salt [but for health reasons it is best to avoid or use very small amounts] or squeeze lime juice to give additional flavor.
  7. Further uses: Save the broth in the refrigerator and let it cool to jello form. Pour jello-like broth into bowl and warm up and eat like soup with any starchy food like breadfruit.

Kingdom:       Plantae  – Plants
Subkingdom:    Tracheobionta – Vascular plants
Superdivision: Spermatophyta – Seed plants
Division:      Magnoliophyta – Flowering plants
Class:         Liliopsida  – Monocotyledons
Subclass:      Zingiberidae –
Order:         Zingiberales –
Family:        Zingiberaceae – Ginger family
Genus:         Curcuma L. – curcuma
Species:       Curcuma longa L. – common turmeric

Plants of PohnpeiPohnpei ethnobotanicalBotanyLee LingCOM-FSM