Curcuma: The Exotic Beauty with Healing Roots

Both belong to the same genus Curcuma, but they are different species with completely different purposes.

The kitchen spice comes from Curcuma longa — it is the dried, ground rhizome of this plant that gives curry its characteristic yellow colour. Its flowers are small, white or pale pink, and entirely unremarkable.

The florist curcuma is most commonly Curcuma alismatifolia — the Siam Tulip — a tropical plant from Thailand and Laos with spectacular pink, red, or white bracts that resemble tulips. Its rhizome has no culinary value whatsoever.

The Curcuma genus includes both the edible spice Curcuma longa and these lovely tropical ornamental plants — all part of the ginger family, originally from Asia.

So think of them as cousins, not twins. You cannot grind the florist curcuma into your curry — and the kitchen spice would look decidedly unimpressive in a bouquet.

The curcuma plant has large, lance-shaped green leaves and produces elegant cone-shaped flowers, often pink, purple, or white, depending on the variety. Underground, it grows orange-yellow rhizomes, similar to ginger.

Curcuma loves warmth, humidity, and bright indirect light. Keep the soil evenly moist, but avoid waterlogging. During the growing season (spring to late summer), feed every 2–3 weeks with a balanced fertiliser. In autumn, the plant goes dormant – reduce watering and let the leaves die back naturally.

Curcuma is a rhizome-forming perennial herb from the ginger family (Zingiberaceae). It’s native to South and Southeast Asia and is grown for its medicinal root, ornamental foliage, and beautiful flowers.

The curcuma plant usually blooms in summer, from June to August.
Its beautiful, exotic-looking flower can last several weeks and is a real eye-catcher indoors or in the garden. The flowering period may vary slightly depending on the climate and care.