According to Vedic literature, turmeric usage in India dates back to
nearly 4000 years when it was the principal spice and also of religious
significance. Turmeric is a very important spice in India. India is also
the biggest producer and uses about 80% of that produce. It is employed
in some Hindu rituals, where the yellow color symbolizes the Sun or
Maitreya. Turmeric or Haldi is one of the most commonly used spice in South Asian cuisine. It has a peculiar fragrant odor, a bitter taste(like ginger) and colors the saliva yellow. It is used as a holy paste in religious rituals, to add color to curries, as an antiseptic and as an anti-coagulant. It makes a poor dye since it is not colorfast.
Another variety, known by as "white turmeric", is consumed by Southeast Asians and is available from late spring to summer. The rhizomes of white turmeric are lighter in color and have a pungent taste. This turmeric is cooked, the young roots are also eaten raw or blanched, dipped in spicy sauces. Ordinary Turmeric cannot be eaten as a vegetable because of its staining properties.
In Ayurveda, turmeric is said to have many medicinal properties. In some Asian countries, it is taken as a dietary supplement to treat stomach and digestive problems. In Okinawa, Japan, turmeric is popular as tea.