Turmeric is derived from the dried underground stems of the plant, Curcuma longa L. Curcumin, an important, natural, very intense colorant for food with an appearance ranging from a pale yellow-orange to an intense, bright lemon yellow, has excellent heat stability; but due to its susceptibility to degradation by light, applications can sometimes be limited.

In addition, curcumin is increasingly gaining recognition for its antioxidant, anti-inflammatory, anti-carcinogenic, and anti-microbial properties.