Turmeric is a traditional spice that is made from the rhizomes of the ginger family member Curcuma longa (Zingiberaceae). Turmeric has long been utilised in India for medical purposes and is often referred to as the “Golden Spice of India.” Traditional Chinese medicine has prescribed it as a home cure for several illnesses, including rheumatism, sinusitis, anorexia, cough, diabetic wounds, hepatic disorders, and biliary disorders. A wide range of biological effects is demonstrated by turmeric and its compounds, primarily curcumin and essential oils, in addition to its use as a spice and a color. These include its anti-inflammatory, antioxidant, anti-carcinogenic, anti-mutagenic, anti-clotting, antifertility, anti-diabetic, anti-bacterial, anti-fungal, antiprotozoal, antiviral, anti-fibrotic, anti-venom, antiulcer, hypotensive, and hypocholesteremic properties. Researchers’ discovery that the herb may have anti-inflammatory and antioxidant qualities sparked modern interest in turmeric in the 1970s. According to safety assessment studies, both turmeric and curcumin are well tolerated at very high doses without producing any adverse consequences. To treat a variety of disorders, contemporary medication may one day be developed using turmeric and its ingredients.