Turmeric comes from the root of Curcuma longa, a leafy plant in the ginger family. The root, or rhizome, has a tough brown skin and bright orange flesh. Ground Turmeric comes from fingers which extend from the root. It is boiled or steamed and then dried, and ground. There are nearly 30 varieties of it are grown and the maximum production of turmeric (90%) comes from India. Turmeric, with its brilliant yellow colour, has been used as a dye, medicine, and flavoring since 600 BC. history says that it was cultivated in Harappa as early as in 3000 BC. In 1280,

Marco Polo described turmeric as "a vegetable with the properties of saffron, yrt it is not really saffron".

Turmeric has a long history of use, especially in the Indian culture. it was used thousands of years ago, and still is used today in Hindu religious ceremonies. It has always been considered an auspicious material in the sub-continent, both amongst the Aryan cultures and the Dravidian cultures and its value may extend far in history to the beliefs of ancient indigenous people. Turmeric has been used medicinally throughout Asia to treat stomach and liver ailments. It was also used externally, to heal sores, and as a cosmetic.

Turmerics common name haldi, derives from the Sanskrit haridra. It is also known around the world as turmeric, Indian saffron, curcuma, zirsood, and terre-merite.

Hence, to pay a humble tribute to this great Indian spice which is so synonymous with our Indian cooking. We, at Grassland have christened our restaurant in the name of this great Indian spice called "Turmeric".