Turmeric is a spice that comes from the turmeric plant. It is commonly used in Asian food. You probably know turmeric as the main spice in curry. It has a warm, bitter taste and is frequently used to flavor or color curry powders, mustards, butters, and cheeses. But the root of turmeric is also used widely to make medicine. It contains a yellow-colored chemical called curcumin, which is often used to color foods and cosmetics.
Turmeric is commonly used for conditions involving pain and inflammation, such as osteoarthritis. It is also used for hay fever, depression, high cholesterol, a type of liver disease, and itching. In Ayurvedic medicine, turmeric is believed to support a healthy internal response to challenges of the body and mind. In modern medicine, scientists and doctors have identified a compound in turmeric known as curcuminoids. These are molecules in chemical groups that contain natural phenols. These phenols are developed by plants to help maintain their genetic structure when exposed to UV radiation from the sun, insects and parasitic challenges. Once ingested by humans, these phenols provide antioxidant support.