What is Turmeric?

Turmeric (Curcuma longa) is a perennial plant of the ginger family. Turmeric plant needs temperatures between 20 and 30 deg. C. and a considerable amount of annual rainfall to thrive.

Turmeric roots are boiled for several hours and then dried in hot ovens, after which they are ground into a deep orange-yellow powder commonly used as a spice in curries and other South Asian cuisine, for dyeing, and to impart color to mustard condiments. Its active ingredient is curcumin and it has an earthy, bitter, peppery flavor.

South Asian traditional dishes are spiced with turmeric. Turmeric is used to protect food products from sunlight and serve as an effective antibacterial agent.

Turmeric has found application in canned beverages, baked products, dairy products, ice cream, yogurt, yellow cakes, biscuits, popcorn-color, sweets, cake icings, cereals, sauces, gelatins, etc. In combination with annatto, turmeric has been used to color cheeses, dry mixes, salad dressings, winter butter and margarine. Turmeric is also used to give a yellow color to some prepared mustards, canned chicken broths and other foods.

Turmeric has found its application in several other realms beyond the food industry but not just limited to medicine and cosmetics. One of the best health benefits of turmeric is it aids our immune system because of its antioxidant and anti-inflammatory properties. Because of Turmeric's anti-inflammatory properties, studies are now suggesting that turmeric may help with arthritis and Alzheimer's because of its anti-inflammatory properties.