Curcumin is an orange-yellow crystalline powder with a slightly bitter taste and is insoluble in water. It is mainly used in food production for coloring sausage products, canned food, and stewed sauce products. Medical research shows that curcumin has the effects of lowering blood fat, anti-inflammatory, choleretic, and anti-oxidation. Scientists have newly discovered that curcumin can help treat drug-resistant tuberculosis.