Turmeric Guide

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Turmeric (Curcuma longa; /ˈtɜːrmərɪk/)[2] is a rhizomatous herbaceous perennial flowering plant of the ginger family, Zingiberaceae.[3] It is native to the Indian subcontinent and Southeast Asia, and requires temperatures between 20 and 30 °C (68 and 86 °F) and a considerable amount of annual rainfall to thrive. Plants are gathered each year for their rhizomes, some for propagation in the following season and some for consumption.

When not used fresh, the rhizomes are boiled in water for about 30–45 minutes and then dried in hot ovens, after which they are ground into a deep-orange-yellow powder commonly used as a coloring and flavoring agent in many Asian cuisines, especially for curries, as well as for dyeing.[4] Turmeric powder has a warm, bitter, black pepper-like flavor and earthy, mustard-like aroma.[5][6]

Although long used in Ayurvedic medicine, no high-quality clinical evidence exists for use of turmeric or its main constituent, curcumin, as a therapy

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