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Turmeric (Curcuma longa) is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae.Turmeric rhizomes are boiled for about 30–45 minutes and then dried in hot ovens,after which they 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.
In India, turmeric has been used traditionally for thousands of years as a remedy for stomach and liver ailments, as well as topically to heal sores, basically for its supposed antimicrobial property. In the Auyurvedic system (since c. 1900 BCE) turmeric was a medicine for a range of diseases and conditions, including those of the skin, pulmonary, and gastrointestinal systems, aches, pains, wounds, sprains, and liver disorders. A fresh juice is commonly used in many skin conditions, including eczema, chicken pox, shingles, allergy, and scabies.
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