Turmeric has been used for cosmetic and beautification purposes, as a food coloring and flavoring agent and also as a medicine more than 5,000 years. Arab traders carried turmeric with them to Europe in the 13th century.

It has now become very popular as a spice all over the world.

In India today, turmeric is largely used as a disinfectant and is also used in religious ceremonies. In Ayurvedic and Chinese medicine, turmeric is a common ingredient.

The turmeric (Curcuma longa) plant  belongs to the ginger family and there are over 100 species of turmeric identified worldwide.

The most important ingredient in turmeric is curcurmin and its contents vary from 2-6%, depending on the species.

Ceylon turmeric contains a relatively high percentage of curcumin,which ranges from is 4-6%. Also, the active natural compounds in turmeric are believed to have a wide range of positive.

Turmeric not only adds flavor to food, but also enhances its appearance and is an important spice in many cuisines.