Turmeric (Curcuma longa) is native to Asia and India. The tuberous
rhizomes or underground stems of turmeric are used from antiquity as condiments,
a dye and as an aromatic stimulant in several medicines. Presently, it is
cultivated in India, China, Taiwan, Indonesia, Sri Lanka, Australia, Africa, Peru
and the West Indies. Turmeric usage dates back nearly 4000 years, to the Vedic
culture in India, when turmeric was the principal spice and also of religious significance.
It is much revered by Hindus and associated with fertility. In today's India,
turmeric is still added to nearly every dish, be it meat or vegetables. Turmeric
has been used in Indian systems of medicine for a long time.