Botanical name: Curcuma longa
Curcuma longa, native to India, is one of the most common spices in Asian cuisine, in which food cannot often be lacking.
The plant uses the rootstock from penetrating aroma and a characteristic yellow colour.
Perennial rhizomatous, turmeric is the key ingredient of curry. In addition to being an excellent food coloring, it also doubles as a textile dye for wool and silk. The robes of Buddhist monks are dyed with this dye.