Turmeric is obtained from the root of the plant with the same name, a plant that needs medium temperatures and therefore grows in Southeast Asian countries, with India being the main producer.
Its use is common in Indian, Pakistani and Sri Lankan cuisine as a coloring due to its intense yellow color, however it has also reached our cuisine, especially in the south, being widely used for the preparation of skewers.
On a medicinal level, it is known for being a good anti-inflammatory, antioxidant and for arthritis, but the most surprising thing is the latest tests on its great usefulness in the fight against cancer , a good example is this article that appeared on the BBC about a few years ago.
http://news.bbc.co.uk/2/hi/health/8328377.stm
As final curiosities, it is worth mentioning that it is not eaten very well, so it is ideal to accompany it with black pepper and that it should not be used on green vegetables since it turns them gray.
