Turmeric, scientifically known as Curcuma longa, is a rhizome known for its vibrant golden-yellow color and earthy flavor. It has a warm, slightly bitter taste and is widely used as a spice in cooking, particularly in Indian and Southeast Asian cuisines. Turmeric contains curcumin, a powerful antioxidant with anti-inflammatory properties, making it popular in traditional medicine for various health benefits.

Turmeric is primarily grown in tropical and subtropical regions, with major producers including India, Bangladesh, and Indonesia. It thrives in well-drained, fertile soil and requires a warm climate with ample rainfall for optimal growth. Beyond its culinary uses, turmeric is also valued for its potential health benefits, contributing to its popularity in dietary supplements and natural remedies.