The tropical root of turmeric is already considered, in ethnomedicine, one of the most important plants for health, and has a very long and ancient culinary tradition in the East.

Recently, it has been the subject of studies relating to its anti-ageing properties: laboratory tests conducted by Italian researchers from the CNR in Catania, the University of Catania and the University of Pavia, along with American researchers from New York Chemical College, have confirmed the ability of its antioxidants to counter the development of neurodegenerative disorders linked to brain ageing, such as cancer and Alzheimer's.

Turmeric, a yellow spice to be used on its own or as an ingredient in curry, is also a powerful anti-inflammatory, blood purifier and hepatoprotective agent.