Turmeric, scientifically known as Curcuma longa, is a flowering plant belonging to the ginger family, Zingiberaceae. Native to South Asia, particularly India and Indonesia, turmeric has been used for thousands of years as both a spice and a medicinal herb. The rhizome, or underground stem, of the turmeric plant is harvested, dried, and ground into a vibrant yellow-orange powder that is widely recognized for its distinctive flavor, aroma, and vibrant color.

In culinary applications, turmeric is a staple ingredient in many cuisines, especially in South Asian and Southeast Asian cooking. It is used to impart a warm, earthy flavor and bright color to a variety of dishes, including curries, rice, soups, stews, marinades, and sauces. Turmeric is also commonly used as a natural food coloring agent, particularly in products like mustard, butter, cheese, and various snacks.