This bright yellow spice gives many Indian dishes their characteristic colour. Turmeric, a relative of the ginger root, is known for its anti-inflammatory properties, and for being a flavour and colour additive in curries. It has been used in India for thousands of years as a spice and medicinal herb. Research has shown that it contains compounds with medicinal properties, the most important of which is curcumin, the main active ingredient in turmeric. Preliminary studies found that curcuminoids from turmeric may reduce the number of heart attacks patients have after bypass surgery. Turmeric is also used as a dietary supplement to treat inflammatory arthritis, as well as stomach, skin, liver and gall bladder problems
