Description: turmeric (curcuma longa) is a rhizomatous herbaceous perennial plant of the ginger family, zingiberaceae. It is native to tropical south asia and needs temperatures between 20°c and 30°c (68°f and 86°f) and a considerable amount of annual rainfall to thrive.Plants are gathered annually for their rhizomes, and propagated from some of those rhizomes in the following season. India and pakistan are significant producers of turmeric which has regional names based on language and country. Turmeric extract is a bright yellow/orange polyphenol having the form of a dry powder that is oil-soluble. It colors food readily if there is oil present. Used as the main spice in curry. It has a warm, bitter taste.Turmeric extract is derived from the root of the turmeric plant first by boiling and drying, then by grinding it to a powder, followed by extraction of the active ingredients using a solvent. Active ingredient: curcuminoids. There are 18 times more curcuminoids in the concentrate than in the natural spice which is simply a powdered form of the dried root. The concentrate is also known as curcumin. Chemical formula: c21h20o6; molecular weight: 368.38 chemical name: 1, 7-bis(4-hydroxy-3-methoxyphenyl)-1, 6-heptadiene-3, 5-dione Uses Turmeric extract has attracted the attention of researchers in the fields of alzheimer's disease, memory deficits, arthritis, cancer, including breast cancer and diabetes. Used to flavor or color curry powders, mustards, butters, and cheeses. But the root of turmeric is also used widely to make medicine. It is used for arthritis, heartburn (dyspepsia), stomach pain, diarrhea, intestinal gas, stomachbloating, loss of appetite, jaundice, liver problems andgallbladder disorders. 65% & 95% curcuminoids, 10% ws curcuminoids