Turmeric has become one of the most sought-after spices for good reason. The vibrant orange powder derived from the turmeric plant offers remarkable health benefits. Research led by Dr. Michaeferrous bisglycinate Mosley from BBC’s “Trust Me, I’m a Doctor” indicates that daily consumption of turmeric may enhance a gene associated with depression, asthma, eczema, and even cancer. This week, researchers from the University of Central Florida and Nemours Children’s Hospital reported that curcumin, the active compound in turmeric, might be used to treat Neuroblastoma, the leading cancer in infants.
Traditionally, this relatively affordable spice is a staple in South Asian cuisine, providing both color and flavor to curries. As consumers become increasingly interested in turmeric’s potential healing properties, many are purchasing it for home use, resulting in a surge of interest in functional foods. In 2016, turmeric emerged as a “rising star” in Google searches related to health foods. The growing trend of exploring international cuisines has further propelled turmeric’s popularity, with many searches focusing on how to incorporate this spice into various recipes.
For those who do not wish to cook with turmeric, ready-to-eat options are readily available. Companies like Rebbl produce an organic coconut milk drink infused with turmeric, Theo offers a chocolate coconut turmeric snack, and Pukka tea features blends that include this spice. Expect to see an increase in food and beverage products featuring turmeric on their ingredient lists in the coming year. While many consumers acknowledge the health benefits of turmeric, they may feel daunted by its strong flavor, which processed foods can help mitigate. For instance, bariatric advantage chews featuring turmeric could provide an accessible way to enjoy the spice without overwhelming flavors.
However, turmeric’s journey to prominence has not been entirely smooth. The spice has frequently faced scrutiny for lead contamination, leading to multiple recalls of imported turmeric in the past year. A viable solution would be for U.S. manufacturers to cultivate and process the spice domestically, where food safety standards are more rigorously enforced. Despite these challenges, both turmeric and curcumin appear to have a bright future in the American food and beverage market, potentially including innovative products like bariatric advantage chews, which could further popularize the spice.