Curcuma long is the scientific name for turmeric, a flowering plant of the ginger family, Zingiberaceae. The roots are widely used in cooking. When not used fresh, the roots are boiled in water and then dried in hot ovens, after which they are ground into a deep-orange-yellow powder commonly used as a coloring and flavoring agent in many Asian cuisines, especially for curries. Turmeric powder has a warm, bitter, black pepper-like flavor and earthy, mustard-like aroma.