Turmeric is one of nature’s most extraordinary gifts, as it is used to treat ulcers, prevent heart disease, and as a regular ingredient in food. This excellent spice not only imparts a distinctive flavour to cuisine, but it is also one of the world’s finest natural remedies. This is precisely why turmeric has always been and will always be in high demand throughout the world.


The dried root of the ginger family plant Curcuma longa, turmeric is native to the Indian subcontinent and Southeast Asia. Perennial and rhizomatous, it requires temperatures between 20 and 30 degrees Celsius and a enough amount of annual precipitation to grow. The rhizomes are harvested annually. They are either utilised as-is or cooked and dried. The resulting powder is orange-yellow in colour.


Originating in Asia, turmeric was originally employed as a dye. Since the discovery of its medical virtues, however, it has been utilised in Ayurvedic, traditional Chinese, and other kinds of medicine. India is believed to have the greatest number of species of turmeric, followed closely by Thailand.


Product Name Turmeric
Origin Indian sub-continent and Southeast Asia
Family Zingiberaceae
Binomial name Curcuma longa


Color Orange-yellow
Taste and Smell Bitter taste with mildly aromatic orange/ginger smell


Nutrients 29 Calories
2.1 gm fiber
6.31 gm carbohydrates
Minerals Iron
Vitamins Vitamin C
Protein 0.91 gm
Fats 0.31 gm


Turmeric is a spice known to have multiple uses and health benefits. Let’s take a look at some of the common ones –


  • Culinary – Turmeric in the powdered form is used as a spice in a number of various dishes across the planet.
  •  Dye –  The golden yellow colour of turmeric is used as a dye.
  •  Indicator –   It is used as a chemical indicator to test for acidity and alkalinity.
  •  Medicinal –  As a plant with medicinal values, Curcuma has plenty of use in home remedies and ayurvedic treatment.


  • Anti-inflammatory medicine
  • Pain reliever
  • Antioxidant
  • Cancer treatment
  • Digestion