TURMERIC or ‘haldi’ as it is popularly called in Urdu, is the powder of an under-ground root of the plant (Curcuma lenga L.) of Ginger family. The word “kurkum’ in Arabic means yellow colour.

A relative of ginger, turmeric is a perennial plant that grows 5 to 6 feet high in the tropical regions of Southern Asia, with trumpet-shaped, dull yellow flowers. Its roots are bulbs that also produce rhizomes, which produce stems and roots for new plants. Turmeric is fragrant and has a bitter, somewhat sharp taste. It grows mainly in tropical locations. It is commonly used in Asian food. You probably know turmeric as the main spice in curry. It has a warm, bitter taste and is frequently used to flavor or color curry powders, mustards, butters and cheeses. But the root of turmeric is also used widely to make medicine. It contains a yellow-colored chemical called curcumin, which is often used to color foods and cosmetics.