Turmeric is derived from the domesticated plant Curcuma longa. It is widely used in Indian cooking, often found in delicious curries. It is common in Chinese and other South East Asian cuisine, also. Turmeric can also be obtained from the wild plant Curcuma aromatica, but this is not a common source.
Curcumin (chemical name diferuloylmethane) is among the main active ingredients in the yellowish Indian spice turmeric that has been used for more than 2000 years in Indian and Chinese cuisine and medicine. Curcumin provides the yellow color of the spice.
Curcumin is the most highly researched component of turmeric, so please see our page on curcumin for more information.
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Turmeric and curcumin: Biological actions and medicinal applications