Turmeric is the traditional yellow colored root belonging to the family of ginger. Commonly used as herb and spice worldwide, its properties make it smell poignant and strong in flavor which is a little bitter, hot and earthy in taste. It is consumed fresh as well in dried form, which is termed as spice.

Utilization of turmeric is high in textile, medicinal and culinary industries. This golden spice is inborn to India and South East Asia. Its fresh form is very much found in Thai cuisine whereas in other parts of Asia, it's used as spice. Turmeric is a Kharif crop which grows well in hot and humid climate and prospers in light black or red soil.

Sowing of the root stalk is done during spring season and the plant becomes ready to harvest with in 7-8 months. Turmeric is largely cultivated in India, Thailand, Taiwan and other South East Asian countries. The dried rhizome is imported in countries, namely Japan, Sri Lanka, Iran, United States of America and Ethiopia. India is producing the finest quality and different varieties of turmeric and is the largest producer and consumer of turmeric. Varieties grown are Alleppey Finger, Erode Turmeric, Salem Turmeric, Raja pore turmeric, Nizamabad bulb.