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Turmeric root has a delicious, earthy and woody flavor.

The use of turmeric as a colouring and flavoring agent in food is ancient. In medieval Europe, turmeric was known as Indian Saffron. India is the world’s leading producer, and consumer, of turmeric.

The well-known varieties are 'Alleppey finger' (from Kerala), 'Madras Finger' and 'Erode turmeric' (from Tamil Nadu). Turmeric is a necessary ingredient of curry powder. It is used extensively in Indian dishes, including lentil, rice, fish and meat dishes, and in Southeast Asian cooking. Turmeric is routinely added to mustard blends and relishes. It also is used in place of saffron to provide color and flavor, though it lacks saffron's aroma.

Turmeric is an unusually healthful spice. Curcumin, turmeric's active constituent, protects against free radical damage because it is a strong antioxidant. It also reduces inflammation by lowering histamine levels and possibly by increasing production of natural cortisone by the adrenal glands.

It also protects the liver from a number of toxic compounds. It also has been shown to prevent platelets from clumping together, which in turn improves circulation and helps protect against atherosclerosis. There are also numerous animal studies showing a cancer-preventing action of curcumin. This may be due to its antioxidant activity in the body. Turmeric also acts as a mild antacid.

The 1997 Commission E on Phytotherapy and Herbal Substances of the German Federal Institute for Drugs recommends Turmeric root for 'Dyspeptic conditions.'

'Average daily dosage: 1.5 - 3 g of drug; equivalent preparations. Mode of Administration
Comminuted drug, as well as other galenical preparations for internal use. Actions: The choleretic [bile-producing] action of curcumin is experimentally well documented. Further indications exist for a cholecystokinetic and a clear antiinflammatory action.'