Turmeric is a popular spice known for its bright yellow color and distinctive flavor. It is highly valued for its health benefits, including its anti-inflammatory and antioxidant properties. Traditionally, it has been used in medicine and cooking to promote overall wellness and support joint health.

The main source of turmeric is its cultivation in tropical and subtropical regions, particularly India, which is the largest producer and exporter. Other countries such as Bangladesh, Indonesia, and Sri Lanka also grow significant amounts of turmeric. It is typically harvested from underground rhizomes, which are then processed into powder or paste.

The quality of turmeric depends on various factors like soil, climate, and farming methods. These influence its color, flavor, and medicinal properties. As demand for natural health products increases, turmeric remains an important crop with cultural and economic significance worldwide.