The tuberous rhizomes, or subterranean stems, of the perennial herbaceous plant known as turmeric have been used since ancient times as a spice, a textile dye, and as an aromatic stimulant in medicine. Turmeric, which originates in southern India and Indonesia, is extensively grown on both the continent and the Indian Ocean islands. It was used as a spice and a perfume in the past. The rhizome is strongly stained orange-yellow in color and has a pepper-like scent and a warm, somewhat bitter flavor. It is the substance that gives prepared mustard its color and flavor. It is also a component of curry powder, relishes, pickles, spicy butters for vegetables, fish and egg meals, chicken, rice, and hog dishes. Turmeric water is used as a cosmetic in certain regions of Asia to give the skin a golden shine. Turmeric is commonly used as a tea or in tablet form to treat a range of conditions, such as arthritis and digestive issues, and is thought to have anti-inflammatory qualities.
The rhizomes are boiled throughout the production process, then let to dry in the sun for five to seven days. They are then polished by rubbing them by hand or rotating them in a mounted drum. The length of dried rhizomes ranges from from 1 to 3 inches to 2.5 to 7.5 cm. Typically, the spice is sold ground. As a result of distillation, turmerone and ar-turmerone make up the majority of the 1.3 to 5.5 percent essential oil that is produced. Curcumin, the coloring agent, is also an antioxidant.
