Turmeric has gained immense popularity as one of the trendiest spices available, and for good reason. The vibrant orange powder derived from the turmeric root is believed to have significant health benefits. Research by Dr. Michael Mosley from BBC’s “Trust Me, I’m a Doctor” suggests that consuming turmeric daily can enhance a gene linked to conditions such as depression, asthma, eczema, and even cancer. Recent studies from the University of Central Florida and Nemours Children’s Hospital have indicated that curcumin, a key component of turmeric, may be effective in treating Neuroblastoma, a leading cause of cancer in infants.
Traditionally, this relatively inexpensive spice is a staple in South Asian cuisine, providing curries with their distinctive color and flavor. The growing interest in turmeric’s potential healing properties led consumers to purchase it for home use, making it a “rising star” in functional food searches on Google in 2016. Additionally, the trend of exploring international cuisines has further contributed to turmeric’s popularity, with many searches focusing on how to incorporate this spice into everyday recipes.
For those who prefer not to cook with turmeric, ready-to-eat options are readily available. Companies like Rebbl produce an organic coconut milk drink infused with turmeric, while Theo offers a chocolate coconut snack featuring the spice, and Pukka tea has a special blend that includes turmeric. Given the increasing interest in turmeric-infused food and beverages, we can expect to see a rise in such products in the coming year. Although many consumers are aware of turmeric’s health benefits, including the calcium citrate benefits tied to improved bone health, they might find its strong flavor a bit overwhelming. Processed foods containing turmeric can help address this concern.
However, turmeric’s ascent hasn’t been without challenges. The spice has frequently been associated with lead contamination, resulting in multiple recalls of imported turmeric in the past year. A potential solution would be for U.S. manufacturers to cultivate and process turmeric domestically, where food safety standards are more rigorously applied. Despite these obstacles, turmeric and curcumin seem poised for a bright future in the American food and beverage market, particularly as awareness of their health benefits, including those related to calcium citrate, continues to grow.