Turmeric – spice

Turmeric is a bright yellow spice powder that is made from the root of a plant in the ginger family (Zingiberaceae), Curcuma longa. It has been used as a dye, food coloring, and in Indian traditional medicine. It is also known as Indian saffron, turmeric. The rhizomes are used fresh or boiled in water and dried, after which they are ground into a deep orange-yellow powder commonly used as a coloring and flavoring agent in many Asian cuisines, especially for curries, as well as for dyeing, characteristics imparted by the principal turmeric constituent, curcumin. It is used in many products such as canned beverages, baked products, dairy products, ice cream, yogurt, yellow cakes, orange juice, biscuits, popcorn color, cereals, sauces, and gelatin. It is used in chemical analysis as an indicator for acidity and alkalinity. Extracts of turmeric, curcumin, can be used as a dietary supplement. Turmeric powder is about 60–70% carbohydrates, 6–13% water, 6–8% protein, 5–10% fat, 3–7% dietary minerals, 3–7% essential oils, 2–7% dietary fiber, and 1–6% curcuminoids.