Turmeric is an aromatic herb related to ginger, from which a small, about 1 cm thick rhizome, incorrectly called the root, is used. Turmeric has a pungent aroma and a relatively sharp taste. The rhizome has a dark red to brownish-red color and is beautifully orange-red inside, similar to carrots. It is added to dishes mainly for its aroma, remotely similar to saffron, and for the characteristic orange-yellow color it gives to dishes.
The curry spice blend has its characteristic color thanks to turmeric, as well as some types of mustard. Turmeric is best stored in well-closed containers in a cool place, without access to daylight. Beware of a very aggressive dye – it dyes textiles and skin and is very durable.

Turmeric is mainly used in Indian and East African cuisine. It is used to flavor rice and noodle dishes, sauces and mayonnaise. It goes very well with fish, seafood, but also with poultry, eggs, vegetables or chutneys. It can be used to prepare many interestingly colored or aromatic dishes, both salty and sweet.

Turmeric is mostly grown in tropical Asia. Due to its unique color (it contains the pigment curcumin), turmeric has also been
very often used as a dye.
Like other related plants, turmeric also has a beneficial effect on the digestive system, helps with abdominal and liver pain, loss of appetite and menstrual cycle disorders. It also lowers blood pressure and cholesterol levels.