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Turmeric is a flowering plant, Curcuma longa, of the ginger family, Zingiberaceae, where the rhizomes (a modified subterranean plant stem) are used in cooking.

The plant is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast Asia that requires temperatures between 20 and 30 °C (68 and 86 °F) and a considerable amount of annual rainfall to thrive.

Plants are gathered each year for their rhizomes, some for propagation in the following season and some for consumption.

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The rhizomes are used fresh or boiled in water and dried, after which they are ground into a deep orange-yellow powder.

Commonly used as a coloring and as a flavoring agent in many Asian cuisines.​

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Turmeric powder has a warm, bitter, black pepper-like flavor and earthy, mustard-like aroma.

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