Turmeric is the dried root of the plant Curcuma longa. Turmeric’s flavor resembles a combination of ginger and pepper. It is native to southern Asia, requiring temperatures between 20 and 30°C (68 and 86 °F) and a considerable amount of annual rainfall to thrive. Plants are gathered annually for their rhizomes and propagated from some of those rhizomes in the following season. When not used fresh, the rhizomes are boiled for about 30-45 minutes and then dried in hot ovens, sliced and after then ground into a deep-orange-yellow powder widely used as the main spice in all Asian cuisines and due to its deep bright color it is used for dyeing, and to impart color to mustard condiments.