Originating from South Asia, curcuma is a plant grown primarily for its underground stems or rhizomes. Known for their culinary applications, these rhizomes are dried and ground into powder for use a spice or colouring agent. Curcuma is valued not only as a cooking ingredient but also for its many health benefits. It has featured in Ayurvedic and Chinese medicine for hundreds of years, used particularly for its antioxidant, anti-inflammatory and digestive properties. More recently, it has been attracting scientific interest for its potential to prevent certain forms of cancer. Curcuma is now available in various forms - in powders and infusions as well as in capsules, such as dietary supplements.