Turmeric

Curcuma longa par excellence or Indian saffron or more rarely turmeric is a herbaceous, perennial, rhizomatous plant of the Zingiberaceae family, one of the many species of the Curcuma genus, native to south-eastern Asia and widely used as a spice especially in Indian, Middle Eastern, Thai and other Asian cuisines. Curcuma longa grows wild in southern Asia, from India to Malaysia, in regions with a tropical climate, with temperatures normally between 20 °C and 35 °C and with high rainfall. In its cultivated state, it is present in many tropical or subtropical areas, in particular in Asia and Africa. India is the world's largest producer of turmeric. In 2008/2009, almost 200,000 ha were dedicated to the cultivation of turmeric in India, with a production of approximately 900,000 t.

The name Indian saffron refers to the yellow colour, the only similarity between turmeric and saffron. Turmeric powder is obtained from the yellow rhizome of turmeric, a spice widely used in Indian and Asian gastronomy in general, and a yellow substance used in dyeing. The rhizomes are boiled and dried in the sun or in the oven, and then they are crushed into a yellow-orange powder. Its active ingredient is curcumin which has an earthy, bitter, spicy and extremely volatile flavor, while the color is preserved over time.