Some people think that's the case. Around the world, herbs and spices commonly used in cooking have also been applied or eaten, sometimes for thousands of years, for their medicinal effects.

One spice -- turmeric -- is of particular interest.

A relative of ginger and native to South Asia, turmeric is the deep, golden-yellow ingredient that gives Indian curries their characteristic color. There and throughout South Asia it's used to flavor and color many foods, including stews, stir-fries, soups, desserts, dry mixes and snacks.

Turmeric has a bitter, peppery flavor. If you've never used turmeric yourself in cooking, you've probably eaten it in prepared foods such as plain yellow mustard, pickles, relish and popcorn. It's even used to color butter and cheese.

Traditional uses of turmeric, though, go beyond flavoring and coloring foods. If you've cooked with it and gotten the spice on your clothes or a dish towel, you might guess (correctly) that it can be used to dye fabric. In Ayurveda, an ancient Indian system of medicine, as well as in traditional Chinese medicine, turmeric has also been used for a wide range of medicinal purposes. These include:

• As a topical ointment. Turmeric powder or paste is sprinkled or rubbed on the skin as a home remedy to treat a variety of skin conditions and to help minor cuts and wounds heal.
• As an anti-inflammatory agent. For example, it's been used to help relieve pain from arthritis.
• As a digestive aid. Turmeric has been used to treat a variety of stomach and gastrointestinal problems such as gastritis and heartburn and to promote liver function. It's available in capsules and liquid form today, or it can be taken as a powder or tea.

Turmeric has been used for these and so many other therapeutic purposes that it could almost be said that it's good for whatever ails you. That assumes, of course, that the science holds up.

And at this time, that's the big question: What does the science say?

The science doesn't say much. Not today, anyway. But turmeric is one of many herbs and other botanicals being examined by scientists at the National Center for Complementary and Alternative Medicine, a unit of the National Institutes of Health.

That's because in recent years, researchers have grown interested in active substances in turmeric that may have beneficial health effects. One of those substances is an antioxidant called curcumin. Curcumin is being studied for possible uses in the treatment of Alzheimer's and Parkinson's diseases, breast, bone and pancreatic cancers and in cystic fibrosis.

More research needs to be done, though, to enable scientists to make solid recommendations about using turmeric for anything more than flavoring and coloring food and fabric. Most of the studies conducted to date have been confined to the laboratory or used animals, and more research is needed testing turmeric on humans.

Still, the good news is that turmeric appears to be safe for most adults, with the possible exception of concentrated doses in people with gallbladder disease. If you do use more than liberal amounts in cooking, it's best to let your health-care provider know. Supplements, herbs and other botanicals can interact with one another or with medications you may be taking.

A series of fact sheets on turmeric and other herbs is available online from the National Center for Complementary and Alternative Medicine at http://nccam.nih.gov/health/herbsataglance.htm.

Herbs and spices add to the appeal of the foods we eat. It's nice to know that in many cases, they probably confer some health benefits, too.