Turmeric (
Curcuma longa)
/ˈtɜrmərɪk/ or
/ˈtjuːmərɪk/ or
/ˈtuːmərɪk/[2] is a
rhizomatousherbaceous perennial plant of the
ginger family,
Zingiberaceae.
[3] It is native in southwest
India, and needs temperatures between 20 and 30 °C (68 and 86 °F) and a considerable amount of annual rainfall to thrive.
[4] Plants are gathered annually for their
rhizomes, and propagated from some of those rhizomes in the following season.
When not used fresh, the rhizomes are boiled for about 30–45 minutes and then dried in hot ovens,
[5] after which they are ground into a deep-orange-yellow powder commonly used as a
spice in
Indian cuisine and
curries, for
dyeing, and to impart color to
mustard condiments. One active ingredient is
curcumin, which has a distinctly earthy, slightly bitter, slightly hot
peppery flavor and a
mustardy smell.