Its botanical name is Curcuma longa.
It is the basis behind the vivid bright orange-yellow colour of the various cuisines.
It is one of the unique and hottest foods with several health benefits, hence it is also a superfood.
It is basically the origin of South Asia specially India and is now produced in other parts of the world.
It is also used as a cosmetic apart from aromatic spice.
It is a staple requirement of the kitchen and hence known as the Golden Goddess.
It has a characteristic pungent, bitter flavour with a tint of citrus or ginger.
It is used in forms like dried, and powdered as seasoning.
In addition to the above nutrients, it also contains manganese, zinc, alpha-linolenic acid, and omega-3 fatty acids. All of these are essential and aid for cardiovascular health and the proper functioning of blood vessels .
Author(s) Details:
Bandana Chatterjee
Allahabad University, India
Recent Global Research Developments in Culinary Uses of Turmeric
Culinary Uses:
- Spice and Food Coloring: Turmeric (Curcuma longa) is widely used as a spice in Indian cuisine. Its vibrant yellow color adds depth to curries, rice dishes, and sauces.
- Preservative: Due to its natural antioxidant properties, turmeric has been employed as a food preservative.
- Traditional Healing: In Ayurvedic and Chinese medicine, turmeric has been revered for its potential health benefits.
Scientific Research:
- Curcumin: The major bioactive compound in turmeric is curcumin. It has been extensively studied for its anti-inflammatory, antioxidant, and other health-promoting effects [1].
- Safety Profiles: Researchers have explored curcumin’s safety profiles for various applications, including food, pharmaceuticals, and biotechnological products [1].
References
- Sharifi-Rad J, Rayess YE, Rizk AA, Sadaka C, Zgheib R, Zam W, Sestito S, Rapposelli S, Neffe-Skocińska K, Zielińska D, Salehi B, Setzer WN, Dosoky NS, Taheri Y, El Beyrouthy M, Martorell M, Ostrander EA, Suleria HAR, Cho WC, Maroyi A and Martins N (2020) Turmeric and Its Major Compound Curcumin on Health: Bioactive Effects and Safety Profiles for Food, Pharmaceutical, Biotechnological and Medicinal Applications. Front. Pharmacol. 11:01021. doi: 10.3389/fphar.2020.01021
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