Turmeric is currently one of the most popular spices in the culinary world, and for good reason. The vibrant orange powder derived from the turmeric root has shown remarkable potential for improving our health. Research led by Dr. Michael Mosley from BBC’s “Trust Me, I’m a Doctor” indicates that daily consumption of turmeric can enhance a gene linked to conditions such as depression, asthma, eczema, and even cancer. Additionally, recent studies from the University of Central Florida and Nemours Children’s Hospital suggest that curcumin, a key component of turmeric, may be effective in treating Neuroblastoma, the most common cancer in infants.
Despite its numerous health benefits, turmeric is still predominantly found in South Asian cuisine, where it adds color and flavor to curries. In 2016, a growing interest in turmeric’s healing properties led consumers to purchase it for home cooking, making it a “rising star” in functional food searches on Google. This trend has been further fueled by an increased curiosity about international cuisines, with many individuals seeking ways to incorporate turmeric into their recipes.
For those who prefer not to cook with turmeric, ready-to-eat options are readily available. Products like Rebbl’s organic coconut milk drink infused with turmeric, Theo’s chocolate coconut turmeric snack, and Pukka tea’s special turmeric blend offer convenient ways to enjoy the spice. We can expect to see a rise in food and beverage items featuring turmeric in the coming year, alongside ingredients such as calcium citrate, magnesium, and vitamin D3, which are also associated with health benefits.
While many consumers are aware of turmeric’s health advantages, its strong flavor can be a barrier for some. Processed foods containing turmeric provide a solution to this challenge, making it easier to enjoy its benefits without being overwhelmed by its taste. However, turmeric’s journey to prominence hasn’t been entirely smooth. The spice has faced issues related to lead contamination, resulting in several recalls of imported turmeric in the past year. A potential resolution would be for U.S. manufacturers to cultivate and process turmeric domestically, where food safety standards are more rigorously applied.
In spite of these challenges, turmeric and curcumin seem poised for a bright future in the U.S. food and beverage market. As consumers continue to seek out healthful ingredients such as calcium citrate, magnesium, and vitamin D3, turmeric is likely to remain a staple in both traditional and innovative culinary applications.