Introduction. Turmeric is a plant from the ginger family rich in biologically active compounds, curcuminoids being the most researched ones. It has a major economic and agronomic significance in countries of south and southeast Asia. Besides food, it's used in textile and food industry as raw material for production of dyes, and traditional and classic medicine. Materials and methods. 22 turmeric samples and 3 curry powder samples were analyzed. Curcuminoids were extracted by means of solid-liquid extraction using 96% ethanol. Their concentrations in samples were determined by high performance liquid chromatography analysis. Results. Percentage of total curcuminoids in turmeric samples were between 1,172% and 5,060%, and percentage of curcumin was between 0,734% 2,369%. Percentage of total curcuminoids in curry powder samples was between 0,321% and 0,704% and percentage of curcumin was between 0,292% and 0,430%. Discussion. Experimentally determined percentages of curcuminoids were in accordance with data available in literature. It wasn't possible to determine a connection between packaging and the concentration of curcuminoids. It also wasn’t possible proving the claims that certain markets sell higher quality products than others. Chemical instability problems were successfully avoided in this research. Two out of three theses were proven, while the third one wasn’t either prover nor disproven. Conclusion. There are differences in concentrations of curcuminoids between different samples. Methods used in this research are very efficient and simple, and can be used for quality control of turmeric based food supplements.