As a dried rhizome of a herbaceous perennial plant and is one of the major spices of India, turmeric is closely related to ginger. The spice is also sometimes called “Indian saffron”. The underground rhizome imparts a distinctive flavor to food but it is also used to provide food with a deep, indelible orange color. The rhizomes contain yellow pigments called curcuminoids, colouring principle of which is curcumin & is responsible for many medicinal properties. Important flavour compounds in turmeric are Turmerone, Zingeberene, 1,8-cineole. Turmeric is used in a wide variety of foods of the cuisines of Southern Asia but locally it also applies as an antiseptic for skin abrasions and cuts.