Turmeric is an herbaceous evergreen plant in the Zingiberaceae (ginger) family. Turmeric (Curcumalonga) is extensively used as a spice, food preservative and colouring material in India, China and South East Asia. Turmeric powder is best known as one of the main ingredients used to make the curry spice; it also gives ballpark mustard its bright yellow colour. Apart from its culinary uses, turmeric has been used widely in the traditional medicine all over the world. Curcumin (diferuloylmethane), the main yellow bioactive component of turmeric has been shown to have a wide spectrum of biological actions. These include its antiinflammatory, antioxidant, anticarcinogenic, antimutagenic, anticoagulant, antifertility,antidiabetic, antibacterial, antifungal, antiprotozoal, antiviral, antifibrotic, antivenom, antiulcer,hypotensive and hypocholesteremic activities. For traditional Ayurvedics, turmeric plant was an excellent natural antiseptic, disinfectant, anti-inflammatory, and analgesic, while at the same time the plant has been often used to aid digestion, to improve intestinal flora, and to treat skin irritations.