Curcuma longa L., known as turmeric, is a perennial herb that is widely cultivated in tropical regions of Asia and Africa. It has been used for a long time in many Asian countries as a traditional medicine for wound healing, inflammation, and stomach acidity (Ammon & Wahl, 1991). Some studies suggested the efficacy of C. longa L. as anti-atherosclerotic, anti-diabetic, anti-mutagenic, anti-cancer, and antioxidant agents (Huang et al., 1994; Nishiyama et al., 2005). C. longa L. is also used for the food applications as an active ingredient in curries and mustards (Srinivasan, 2005). However, its strong flavour and taste decrease consumer palatability and limit the industrial application, which requires improvement of its characterisation.