Turmeric, is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae. In medieval Europe, turmeric became known as Indian saffron because it was widely used as an alternative to the far more expensive saffron spice.

Ground into a deep-orange-yellow powder, it is commonly used as a spice in Sri Lankan, Bangladeshi, Indian, and Pakistani cuisine and curries.

In recipes outside South Asia, turmeric is sometimes used as an agent to impart a rich, custard-like yellow color. It is used in canned beverages, baked products, dairy products, ice cream, yogurt, yellow cakes, orange juice, biscuits, popcorn color, cereals, sauces, gelatins, etc.

In Ayurvedic practices, turmeric has been used to treat a variety of internal disorders, such as indigestion, throat infections, common colds or liver ailments, as well as topically to cleanse wounds or treat skin sores.