Curcuma longa L. Also known as Indian saffron.
Plant, originating in India and Malaysia, whose rhizomes (underground stems and horizontal) are the spice, are golden yellow.
It presents ground, being more bitter than saffron colored but a similar flavor, is the mainstay of curry and in the composition of some mustards.
It is widely used in Indian cooking and Southeast Asia to produce rice, vegetables and sauces.