Turmeric (Curcuma longa) is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae. It is native to tropical Indian Subcontinent and needs temperatures between 20 and 86 and a considerable amount of annual rainfall to thrive. The plant rhizomes are ground into a deep orange-yellow powder commonly used as a spice in Indian cuisine and even curries, for dyeing, and to impart color to mustard condiments. Its active ingredient is curcumin and it has a distinctly earthy, slightly bitter, slightly hot peppery flavor and a mustardy smell. Curcumin has been a centre of attraction for potential treatment of an array of diseases, including cancer, Alzheimer's disease, diabetes, allergies, arthritis and other chronic illnesses.
The name appears to derive from the Latin, terra merita (merited earth) or turmeryte .The name of the genus, Curcuma is from an Arabic name of both saffron and turmeric.
These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease. India and Pakistan are significant producers of turmeric which has regional names based on language and country.