Curcuma longa.
Curcuma longa is called turmeric, as well. This is a member of the ginger family zingiberaceae. Curcuma longa is commonly used as a spice in curry recipes and other  South Asian dishes. The active ingredient of the curcuma longa is curcumin which is included in abundance in many commercial spicy powders used for carry preparations.
Turmeric is often used as an additive that gives yellowish color to foodstuffs, such as spicy sauces, mustards, margarines, cheese, bakery products and canned preparations. In food industry the usage of turmeric as a food color is in constant increase, since progressively it replaces the more expensive saffron. Curcuma longa is also used is fabric dyeing and gives a very stable color. Turmeric is often used in weight loss products, as well.
In traditional medicine, curcuma longa is considered very beneficial with many therapeutical and preventive properties. For instance, in many parts of Asia, it is used as food supplement to alleviate stomach discomfort, pain from colic. In Okinawa, Japan, a tea made with turmeric is quite popular.
The pharmaceutical action of curcuma longa is still under investigation. So far, it appears to present antioxidant, antibacterial and anti-inflammatory properties.
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