Turmeric is the yellow colored root which belongs to the family of ginger. The whole turmeric is basically a tuberous rhizome, with rough, segmented skin. The rhizome is yellowish-brown in color with a dull orange interior which looks bright yellow when it is powdered. Turmeric finger is basically the purest form of turmeric. It is used to flavour and to color food. It is also used in medicines, food and dyeing processes. Turmeric powder is made by turmeric fingers. Turmeric is mostly cultivated in India, countries. India is producing the different varieties of turmeric and it is the largest producer and consumer of turmeric. Some of the popular grades of Indian Turmeric Finger are Aleppo Finger , Erode Finger from , Rajapuri Turmeric from, Nizamabad Turmeric , and Cuddapah Turmeric from . Indian Turmeric Fingers have four types, which are Turmeric Finger Bold, Turmeric Finger Curcuma, Turmeric Finger Sannam, and Turmeric Finger Bulp.

Made from the dried finger of turmeric plants, turmeric extract is a yellow powder used for cooking. It has an earthy, nutty aroma and slightly bitter taste. The extract is commonly used as a coloring agent in foods, medicines and cosmetics and is also used as a spice.Turmeric is probably the most famous spice in India. It can be used fresh or dried. Dry turmeric has a stronger earthier flavor and is much more commonly used in recipes. Fresh turmeric is usually only available during the spring months and is best used for garnishing certain dishes and not for actual cooking.The yellow color turmeric powder has a hot, bitter and pungent taste with an acrid odor. Fresh turmeric root produces a deep orange-yellow colored powder.