Turmeric is a common spice that comes from the root of Curcuma longa. It contains a chemical called curcumin.

Turmeric has a warm, bitter taste and is frequently used to flavor or color curry powders, mustards, butters, and cheeses. Because curcumin and other chemicals in turmeric might decrease swelling, it is often used to treat conditions that involve pain and inflammation, also can be used for yellow food dye.

Turmeric grow in Taiwan, Fujian, Guangdong, Guangxi, Yunnan, Xizang provinces and regions of China; Widely cultivated in East and Southeast Asia.

Curcumin is the primary bioactive substance in turmeric, and has anti-inflammatory properties and decent evidence for indications from chronic pain to depression. It has poor bioavailability alone, necessitating special formulations to be efficiently absorbed.

Curcumin is a yellow pigment found primarily in turmeric, a flowering plant of the ginger family best known as a spice used in curry. It’s a polyphenol with anti-inflammatory properties and the ability to increase the amount of antioxidants that the body produces.

Curcumin and the curcuminoids found in turmeric can be extracted to produce supplements that have a much higher potency than turmeric. However, curcumin is absorbed poorly during digestion, so a myriad of different formulations have been created to improve its bioavailability.

Natural turmeric extract Curcumin, the maximum can reach 95%.