Turmeric

Description

Turmeric Page Main

Turmeric is the dried root of the plant Curcuma longa. Noted for its bright yellow color, it is related to and similar in size to ginger. Turmeric's flavor resembles a combination of ginger and pepper.

Uses

Turmeric is a powerful coloring agent. Used to color and flavor prepared mustard, pickles, relish, chutneys, and rice dishes as well as butter and cheese. It is also used in spice blends in the Caribbean, India, North Africa, the Middle East, and Indonesia such as curry powder and rendangs.

Origins

India (Alleppey Turmeric) is the primary exporter, although Peru and China are additional sources. Alleppey Turmeric is highly regarded for its deep yellow to orange-yellow color. Chinese Turmeric, which is of comparable quality to Alleppey, is characteristically more brownish in color.

Folklore

The use of turmeric as a coloring agent for food and fabric dates as far back as 600 B.C. Marco Polo, in 1280, mentioned turmeric in notes of his travels in China: "There is also a vegetable that has all the properties of true saffron, as well as the smell and the color, and yet it is not really saffron." In medieval Europe, turmeric was known as "Indian saffron." Since then, turmeric has been used as an inexpensive substitute for saffron.

Quick Facts

Turmeric Whole Whole Turmeric
Turmeric Ground Ground Turmeric

Color

Bright yellow

Flavor & Aroma

Earthy, pungent

Sensory Profile

Turmeric has a characteristic musky, earthy aroma and a pungent, slightly bitter flavor.
Health Research
: MSI Funded
Researchers at Johns Hopkins University studied the effects of a behavioral intervention, which emphasized spices and herbs, on the maintenance of sodium intake at the recommended intake of 1500 mg/d.
Researchers in Baltimore City, Maryland determined whether an experiential nutrition education intervention focusing on spices and herbs ("Spice MyPlate") was feasible and improved diet quality and healthy eating attitudes among an urban and predominantly African-American sample of adolescents more than standard nutrition education alone.
Study on the effect on lipid peroxidation during cooking.

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