Ceylon turmeric, also known as Sri Lankan turmeric, is a variety of turmeric (Curcuma longa) grown in Sri Lanka, formerly known as Ceylon. Turmeric is a flowering plant in the ginger family, and its rhizomes are used to produce the vibrant yellow spice commonly used in cooking, as well as for its medicinal properties.

Ceylon turmeric is highly regarded for its distinct flavor, aroma, and vibrant color. It has a warm, earthy flavor with subtle notes of citrus and ginger, making it a prized ingredient in many Sri Lankan dishes, including curries, soups, and stews. The vibrant color of Ceylon turmeric adds not only visual appeal to dishes but also a depth of flavor.

In addition to its culinary uses, turmeric has been used for centuries in traditional Ayurvedic and alternative medicine systems for its potential health benefits. It contains curcumin, a compound known for its anti-inflammatory and antioxidant properties, which may help support overall health and well-being.

Ceylon turmeric is often considered superior to other varieties due to its high curcumin content and unique flavor profile. It is exported worldwide and is valued by chefs, herbalists, and health enthusiasts alike for its quality and versatility.