Ceylon Turmeric

Turmeric is a yellow colored spice derived from the rhizome of the plant Curcuma longa and has been used as traditional medicine from ancient times in China and India. It is also known as kunyit (Indonesian and Malay), besar (Nepali) and haldi or pasupu in some Asian countries. In Assamese it is called halodhi. In medieval Europe, turmeric became known as Indian saffron, since it is widely used as an alternative to the far more expensive saffron spice. The yellow powder from the rhizome of turmeric has been used in Asian cookery, medicine, cosmetics, and fabric coloring for the last 2000 years. As a traditional remedy, turmeric has also been quite extensively used for centuries to treat various disorders such as rheumatism, body ache, skin problems (e.g. wounds, burns and acne), intestinal worms, diarrhea, intermittent fevers, hepatic diseases, urinary discharges, dyspepsia, inflammations, constipation, leukoderma, amenorrhea, dental diseases, digestive disorders such as dyspepsia and acidity, indigestion, flatulence, ulcers, and colic inflammatory disorders such as arthritis, colitis and hepatitis.
Moreover, turmeric is a major constituent of Xiaoyao-san, a traditional Chinese medicine that has been used to effectively manage stress and depression-related disorders in China.
In Nepal, the rhizome of turmeric is a household remedy. The powder of dried rhizome is considered to be stimulating, carminative, purifying, anti-inflammatory, and anthelmintic.