Turmeric is a common ingredient in Indian and Middle Eastern cuisine, commonly used as a substitute for saffron because of its similar flavor and ability to turn food a golden color. It can add zest to any dish and is frequently used along with a number of other spices to create a curry flavor. Turmeric is also a commonly used ingredient in Chinese medicine, although there is little evidence that it has real medicinal use. Turmeric (Curcuma longa) is revered around the world as "the spice of life" and it is frequently used in a wide range of products including perfume, cosmetics, dyes, and essential oils. Thai, Indian and Persian cuisines use turmeric for color and flavor, especially in curries. India is the main exporter of turmeric and although there are approximately 70 varieties of Curcuma longa found around the world, Madras turmeric and Allepey turmeric are the most well-known.

Ayurvedic and Chinese medicines use curcumin, the active ingredient in turmeric, to alleviate arthritis, depression, diabetes, stomach ailments, and inflammation. Studies are finding that turmeric may even prevent certain types of cancer.