Variation in the Traditional Knowledge of Curcuma longa L. in North-Eastern Algeria

Curcuma longa L. (Zingiberaceae), commonly known
as turmeric, has a long history of traditional uses for culinary
purposes as a spice and a food colorant. The present study aimed to
document the ethnobotanical knowledge about Curcuma longa, and
to assess the variation in the herbalists’ experience in Northeastern
Algeria. Data were collected using semi-structured questionnaires
and direct interviews with 30 herbalists. Ethnobotanical indices,
including the fidelity level (FL%), the relative frequency citation
(RFC), and use value (UV) were determined by quantitative methods.
Diversity in the level of knowledge was analyzed using univariate,
non-parametric, and multivariate statistical methods. Three main
categories of uses were recorded for C. longa: for food, for medicine,
and for cosmetic purposes. As a medicine, turmeric was used for the
treatment of gastrointestinal, dermatological, and hepatic diseases.
Medicinal and food uses were correlated with both forms of
preparation (rhizome and powder). The age group did not influence
the use. Multivariate analyses showed a significant variation in
traditional knowledge, associated with the use value, origin, quality,
and efficacy of the drug. The findings suggested that the geographical
origin of C. longa affected the use in Algeria.

• A. Bouzabata
• A. Boukhari

• Curcuma longa
• curcuma indices
• ethnobotanical knowledge
• variation.

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