 We now come to turmeric, curcuma, longer. You'll obviously know about this plant if nothing else than for its culinary use, particularly in Indian and Asian cuisine. It's a member of the ginger family and you can kind of see that in the picture of the root there. The difference is that where ginger is a sort of pale yellow colour, turmeric has this really lovely orangey yellow interior. The skin is also slightly orangey too. Can be grown in this country. I'm talking about my country, the UK, can be grown elsewhere and I know Market Gardener, very close to where I live, who actually grows this and it's beautiful stuff, very fleshy, very well-developed, nice fat roots of turmeric. The most people would be familiar with turmeric powder with its very intense yellow colour and particularly as a colouring and flavouring agent, again in Asian cookery. And turmeric is actually quite famous and we'll see why it's come into the spotlight a lot when it comes down to medicinal uses, particularly as an anti-inflammatory. The part that we use is the rhizome. Now a rhizome is kind of something between a root and a stem. We've discussed it in plant sciences already. Technically speaking it's a stem, but it's also referred to as a root. If you enjoyed this video, please give it a like and subscribe below so you don't miss any future content. To learn more about CNM or its courses head to www.naturopathy-uk.com