Turmeric (Curcuma Longa) is a flowering plant, the roots of which (fingers or rhizomes) have been used as spice ingredients in cooking, particularly in South Asia for a thousand years. In more recent years, medical research has raised Turmeric ‘s profile significantly by extolling the virtues of the ingredients in Turmeric such as Curcumin which have substantial anti-inflammatory and anti-oxidant properties beneficial to health and well-being, and has been discussed as a combatant to many diseases, including cancer.