Turmeric may be an angiosperm, turmeric of the Zingiberaceae, Zingiberaceae, the roots of which are utilized in cooking. The plant may be a perennial, rhizomatous, herb native to the Indian subcontinent and Southeast Asia, that needs temperatures between 20 and 30 °C (68 and 86 °F) and a considerable amount of annual rainfall to thrive. Plants are gathered annually for his or her rhizomes, some for propagation within the following season, and a few for consumption. The rhizomes are used fresh or boiled in water and dried, after which they're ground into a deep orange-yellow powder commonly used as a coloring and flavoring agent in many Asian cuisines, especially for curries, also as for dyeing. Turmeric powder features a warm, bitter, black pepper-like flavor and earthy, mustard-like aroma. Although long utilized in Ayurvedic medicine, where it's also referred to as Haridra, there's no high-quality clinical evidence for using turmeric or its constituent, curcumin, to treat any disease.