Turmeric is one of the most common spices used in Asia. It is native to Indian subcontinent and Southeast Asia. It is indispensably used as a part of culinary ingredient,as a coloring and flavoring agent and for medicinal usage in India. The root of the plant (also called as rhizomes) is the edible portion. They are boiled, dried in the hot ovens and ground into a deep orange-yellow powder which is used for cooking purpose and is one of the basic ingredients in curry powder. It imparts a mustard-like, earthy aroma and a slightly bitter flavor to the foods.

Turmeric, also known as the ‘golden spice of life’, is extensively used in Ayurvedic and Siddha medicine to heal many health disorders like liver problems, digestive disorders, as a treatment for skin diseases and wound healing. Turmeric has long been used as an anti-inflammatory agent by the households itself as a lineage of Ayurvedic wisdom. Its daily usage includes consuming with warm milk or warm water and applying on open wounds and as a face cleanser.

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