A flowering plant of the ginger family, Zingiberaceae, turmeric is native to the Indian sub-continent and Southeast Asia and requires temperature between 20 and 30oC and a considerable amount of rainfall to thrive.

India is the largest producer, consumer and exporter of turmeric in the world.

Obtained by solvent extraction of turmeric (Curcuma longa L.), the selection of a turmeric oleoresin of a particular composition is based on the intended use in food. In general, all turmeric oleoresins contain colouring matter and most contain flavouring matter but some oleoresins are processed to remove aromatic compounds.

Extracted from the roots, also called rhizomes, via the process of steam distillation, turmeric essential oil is a lot more concentrated than the powdered form. The aroma of turmeric oil is also very much like the fresh cut root - woody and earthy with a touch of spice. And just like the powder, the oil is also packed with antibacterial, antifungal, antiviral, anti-worm, anti-allergic, and anti-parasitic healing properties.