Turmeric is the rhizome of turmeric, a perennial herb of Zingiberaceae. Location: Sichuan and Fujian. When the stems and leaves wither in winter, dig, boil or steam them until they penetrate the heart, dry them in the sun, remove the fibrous roots, and cut them into thick slices to eat raw.

Turmeric belongs to zingiberaceae and has a long medicinal history. This herb is the most common in Asia and is often added to food as a spice. Turmeric powder is the most common form, which is orange powder after the rhizome of turmeric is cooked and dried. As a food additive, turmeric has many benefits. Turmeric contains a natural pigment called curcumin, which is an important component in curry powder. In addition, foods such as kimchi also use turmeric.