Turmeric, a plant from the ginger family, is native to Southeast Asia and is commercially cultivated in that region—mainly in India. Its rhizome (underground stem) is used as a culinary spice and in traditional medicine.
Historically, turmeric has been used in Ayurveda and other traditional Indian medical systems, as well as in traditional Chinese medicine and other Asian systems. In India, it has traditionally been used for skin conditions, upper respiratory tract issues, joint problems, and digestive disorders.
Today, turmeric is widely promoted as a dietary supplement for a variety of conditions, including arthritis, digestive issues, respiratory infections, allergies, liver diseases, depression, and more. Turmeric is also a common spice and a key ingredient in curry powder.
Curcumin is the main active compound in turmeric, and its biological effects are usually attributed to curcuminoids (curcumin and related compounds). Curcumin is also what gives turmeric its bright yellow color.
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