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<p><strong>Turmeric</strong> or <em><strong>Curcuma longa</strong></em> is a flowering plant in the ginger family Zingiberaceae. It is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast Asia that requires temperatures between 20 and 30 °C (68 and 86 °F) and high annual rainfall to thrive. Plants are gathered each year for their rhizomes, some for propagation in the following season and some for consumption.</p> <p>The rhizomes are used fresh or boiled in water and dried, after which they are ground into a deep orange-yellow powder commonly used as a coloring and flavoring agent in many Asian cuisines, especially for curries, as well as for the dyeing characteristics imparted by the principal turmeric constituent, curcumin.</p> <p>Turmeric powder has a warm, bitter, black pepper-like flavor and earthy, mustard-like aroma.</p> <p>Curcumin, a bright yellow chemical produced by the turmeric plant, is approved as a food additive by the World Health Organization, European Parliament, and United States Food and Drug Administration.</p> <p>Although long used in Ayurvedic medicine, where it is also known as <em>haridra</em>,[9] there is no high-quality clinical evidence that consuming turmeric or curcumin is effective for treating any disease.</p>
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