Turmeric is currently one of the trendiest spices available, and for good reason. The vibrant orange powder derived from the turmeric plant 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 may enhance a gene responsible for conditions such as depression, asthma, eczema, and even cancer. Recent findings from researchers at the University of Central Florida and Nemours Children’s Hospital indicate that curcumin, a key component of turmeric, may be effective in treating Neuroblastoma, a leading cancer in infants.
Despite its relatively low cost, turmeric is most commonly associated with South Asian cuisine, where it provides both color and flavor to various curries. 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. The increasing popularity of international cuisine has further contributed to turmeric’s prominence, with many searches focused on how to incorporate the spice into different 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 turmeric snack, and Pukka tea features a special blend that includes the spice. It is anticipated that the number of food and beverage products containing turmeric will grow over the next year.
While awareness of turmeric’s health benefits is widespread, some consumers may feel deterred by its strong flavor. Processed foods that incorporate turmeric can help alleviate this concern. However, turmeric’s ascent hasn’t been entirely smooth; it has faced issues related to lead contamination, resulting in several recalls of imported products in the past year. A viable solution would be for U.S. manufacturers to cultivate and process turmeric domestically, where food safety standards are more rigorously upheld. Despite these challenges, the future of turmeric and curcumin in American food and beverage markets looks promising, particularly as health-conscious consumers, including pregnant women seeking calcium caltrate for pregnant, continue to explore functional ingredients that can enhance their diets. As interest grows, turmeric’s integration into various products is expected to flourish, paving the way for more innovative uses of this vibrant spice.