Turmeric, also known as ‘the golden spice’ is native to tropical South Asia. It is widely distributed and cultivated in countries such as India, Indonesia, China, and Nigeria. This perennial herb thrives in tropical climates with temperatures between 20-30°C, well-drained soil, and ample rainfall. Turmeric is renowned for its vibrant yellow colour and distinct flavour, making it a popular spice in cooking, especially in curries. Other than that, it is also used to make soups, stews, sauces, marinades and even lattes. Beyond culinary applications, it also holds significant health benefits. Curcumin, its active compound, exhibits antioxidant and anti-inflammatory properties, potentially reducing the risk of chronic diseases. Traditionally, turmeric has been used in Ayurvedic and traditional medicine for its potential to aid digestion, improve liver health, and alleviate inflammatory conditions. Its versatility in both culinary and medicinal aspects makes turmeric a valuable addition to our diet.