Turmeric is a flowering plant, Curcuma longa of the ginger family, Zingiberaceae, the roots of which are used in cooking. The plant is a perennial, rhizomes, herbaceous plant native to the Indian subcontinent and Southeast Asia, that requires temperatures between 20 and 30 C (68 and 86 F) and a considerable amount of annual rainfall to thrive. Plants are gathered each year for their rhizomes, some for propagation in the following season and some for consumption.
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 is used as spice. Turmeric is a Kharif crop which grows well in hot and humid climate and prospers in light black or red soil.
