Turmeric, known scientifically as Curcuma longa , is a perennial herb of the Zingiberaceae family, native to southern Asia. Its popularity as a main component of curry is well established, giving it a prominent place in the cuisine of many countries, notably India and South East Asia.

This plant is characterized by its broad leaves and yellow flowers, but it is mainly cultivated for its rhizome, or root.

Traditionally, turmeric has been used in many rituals and medicinal applications in several Asian cultures. It is integrated into practices such as Ayurveda and traditional Chinese medicine for its perceived properties linked to general well-being.

Today, turmeric is the subject of numerous studies exploring its effects and potential mechanisms of action. It notably relieves inflammatory pain thanks to the anti-inflammatory activity of curcumin, one of its bioactive compounds.

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