Turmeric is the most frequently used Indian masala. It is the boiled, dried, cleaned, and polished rhizomes of Curcuma longa. The plant is a herbaceous perennial, 60-90 cm high, with a short stem and tufted leaf. There are 7 to 12 leaves and the leaf sheaths from the pseudostem. The lamina is green above and pale green below and has a length of 30-40 cm and a width of 8-12 cm. The inflorescence is a central spike of 10-15 cm in length. 1-4 flowers are born in the axil of the bract opening one at a time. About 30 flowers are produced at a peak. Turmeric is used as a masala to flavor and color foodstuffs. It is a principal ingredient in curry powder. Turmeric oleoresin is used in brine pickles and, to some extent, in mayonnaise and relish formulations, non-alcoholic beverages, gelatins, butter, and cheese, etc. The color curcumin extracted from turmeric is used as a colorant