TurmericTurmeric originates in Southeast Asia. The largest producer of turmeric is India, but Australia, Indonesia, Myanmar, Iran, China, Peru, Sri Lanka and some other countries also cultivate the plant. The plant needs a temperature of about 20-30 ° C, and large quantities of rain annually to thrive. The plant grows to about one meter high. Turmeric is a part of the zingiberaceae plant family. The plant’s tubers can be used as they are, fresh or cooked, or dried and ground to a fine, yellow-orange powder as a common spice in Indian cooking. The taste is slightly bitter and rather sharp. The spice is seldom used alone, but is often used as an ingredient in curry. It is the curcuminoids which give turmeric its yellow color and the active agent in turmeric is called curcumin. Turmeric of the longa species contains the maximum concentration of naturally occurring curcumin. One can advantageously enjoy turmeric together with black pepper. Turmeric powder can be mixed into smoothies, beverages, yogurt, etc.