Turmeric, the dried rhizome of a herbaceous perennial, is indigenous to Southeast Asia. The primary rhizomes, round in shape are called 'bulbs', while the thin, long secondary rhizomes are 'fingers'. After harvest, the rhizomes are cleaned, boiled, dried and polished. Turmeric is closely related to ginger and is sometimes called Indian saffron due to its brilliant yellow color. Turmeric is characterized with a fragrant, peppery aroma. It is slightly bitter in taste with a musky flavor.

Indian is the largest producer of Turmeric and accounts for 90% of world production. The wellaccepted grades of Indian turmeric are 'Alleppey finger', from (Kerala), 'Madras finger' and 'Erode finger' from Tamil Nadu, Rajapore and Sangli turmeric from Maharashtra and Nizamabad bulb from Andhra Pradesh. Turmeric is also exported in powder form and asoleoresins.

Turmeric is used as a food flavor and also finds use in the preparation of liquors, dyestuffs, medicines, cosmetics and toiletries. It is used as natural colorant. The curcumin present in turmeric imparts its distinctive yellow color. In beauty care,it finds use as an antiseptic and an antitanning. It prevents and cures pigmentation, making skin translucent and glowing. It cools and smoothes the skin and also helps in protecting the skin from water allergy. It is used to purify blood.