Turmeric is currently one of the most popular spices on the market, and for good reason. The vivid orange powdered root of the turmeric plant has the potential to significantly benefit our health. Research by Dr. Michael Mosley, featured on BBC’s “Trust Me, I’m a Doctor,” indicates that regular consumption of turmeric can positively influence a gene associated with depression, asthma, eczema, and even cancer. Additionally, researchers from the University of Central Florida and Nemours Children’s Hospital have recently suggested that curcumin, the active compound in turmeric, could be effective in treating neuroblastoma, the leading cancer in infants.
Despite its health benefits, turmeric is still primarily found in South Asian cuisine, where it contributes both vibrant color and flavor to curries. The spice gained attention in 2016, becoming a “rising star” in functional food searches on Google as consumers became curious about its healing properties. This interest has also been fueled by a growing trend in sampling international cuisines, leading many to search for ways to incorporate turmeric into their recipes.
For those who prefer not to cook with turmeric, there are plenty of ready-to-eat options available. The Rebbl beverage company offers an organic coconut milk drink infused with turmeric, while Theo produces a chocolate coconut snack featuring the spice. Meanwhile, Pukka tea has a special blend that includes turmeric. It’s likely that the number of food and beverage products containing turmeric will continue to grow in the coming year. Although many consumers are aware of turmeric’s health benefits, they may feel restricted by its strong flavor. Fortunately, processed foods provide a solution to this issue.
However, turmeric’s rise to prominence hasn’t been entirely smooth. The spice has been frequently associated with lead contamination, leading to several recalls of imported turmeric in the past year. A potential solution could involve U.S. manufacturers cultivating and processing turmeric domestically, where food safety regulations are more rigorously enforced. Despite these challenges, turmeric and curcumin seem poised for a bright future in the U.S. food and beverage market.
When comparing different dietary supplements, such as tricalcium phosphate vs calcium citrate, it’s important to consider how turmeric can complement these options. Both forms have their benefits, but turmeric’s unique properties, particularly its curcumin content, might offer additional health advantages that appeal to consumers. As the interest in turmeric continues to rise, it will be fascinating to see how it integrates into discussions around various supplements, including tricalcium phosphate vs calcium citrate.