Turmeric is a flowering plant, Curcuma longa, of the ginger family, Zingiberaceae, the rhizomes of which are used in cooking. The rhizomes are used fresh or boiled in water and dried, after which they are ground into a deep orange-yellow powder commonly used as a coloring and flavoring agent in many Asian cuisines, especially for curries. The coloring nature of Turmeric is imparted by the principal turmeric constituent, Curcumin. Turmeric is one of the key ingredients in many Asian dishes, imparting a mustard-like, earthy aroma and pungent, slightly bitter flavor to foods. Most turmeric is used in the form of rhizome powder to impart the golden yellow color. It is used in many products such as canned beverages, baked products, dairy products, ice cream, yogurt, yellow cakes, orange juice, biscuits, popcorn color, cereals, sauces, and gelatin. It is a principal ingredient in curry powders. If the Curcumin percent in Turmeric finger dried is higher than 2%, then it will be considered as food grade. Curcumin is approved as food additive by WHO, EU Parliament and FDA - USA.