Turmeric, or Curcuma longa L., is a perennial plant from the Zingiberaceae family that grows well in tropical Asian climes. The rhizomes of this plant have rectangular, ovate, and pyriform shapes. In Indian culture, they are historically known as "Haldi" and are made into turmeric powder. People all around the globe know that this powder is a flavoring ingredient and a key part of curry recipes. Turmeric has been used as a spice for more than 4,000 years and has religious meaning. It is also an important part of South Asian medicinal practices. Turmeric has carbohydrates, proteins, fatty acids, minerals, and moisture. It also has therapeutic chemicals including tumerone and curzerenone. It has a unique yellow color because it contains curcumin, which is made up of curcumin I (94%), curcumin II (6%), and curcumin III (0.3%). Turmeric has been used in Italy, India, traditional Chinese medicine, and traditional Thai practices to treat health problems such stomach pain, wound treatment, and preventing diarrhea and dysentery. It has many traditional applications in many cultures across the world.

Studies have shown that it has strong antibacterial, antifungal, and antiparasitic activities and might be used to treat severe bacterial infections. Curcumin, a major part of turmeric, is also a strong antioxidant that has been shown to protect against oxidative stress and tissue damage. Clinical studies have shown that curcumin may be helpful for a number of health problems, including diabetes, cancer, arthritis, and Alzheimer's disease. Recent research suggests that Curcuma oil has potential as a therapeutic agent for disorders linked to oxidative stress, including cerebral stroke. In rats with brain injury caused by restricted blood flow, it has been shown to be effective at enhancing neurological function, minimizing tissue damage, and maintaining nerve cell survival.