Known for giving curry powder its golden color, turmeric is more than just a tasty spice. Using turmeric dates all the way back to 4,000 years ago in India, according to the Herbal Medicine. Turmeric is a flowering plant, Curcuma longa of the ginger family, Zingiberaceae, the roots of which are used in cooking.
The plant is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast Asia, that requires temperatures between 20 and 30 °C (68 and 86 °F) and a considerable amount of annual rainfall to thrive.
Plants are gathered each year for their rhizomes, some for propagation in the following season and some for consumption. While we talk of color, it is essential to say that turmeric, because of its brilliant orange-yellow color, is widely used as dye