Turmeric also called as “THE GOLDEN SPICE”, is also termed as “Indian Saffron” due to its brilliant yellow color. The use of turmeric goes back to nearly 4000 years to Vedic culture in India, where it was used as culinary spice, for medicinal purposes and had religious significance, as its major source as curcumin. Curcumin (Diferuloylmethane) belongs to the class of polyphenols extracted from the rhizomes of Curcuma longa. This predominant natural ingredient is used worldwide for its biological properties like antioxidant, anti-inflammatory, antimicrobial, antiviral among which its anticancer potential has been the most described and remains under study till date.