And Turmeric Added

Turmeric is a spice derived from the root of the Curcuma longa plant, native to Southeast Asia. The root is dried and ground into a powder, which gives it a vibrant yellow-orange color and a warm, slightly bitter flavor. It has been used for centuries in cooking, traditional medicine, and as a dye.

Turmeric is primarily used as a natural coloring agent in foods, imparting a bright yellow hue to dishes like curries, mustards, and rice. It also contributes a distinct earthy flavor and aroma to spice blends, marinades, and sauces. It is often found in seasoning mixes, pasta dinners, and cheese-flavored products.

Turmeric is generally recognized as safe (GRAS) by the FDA for use as a food ingredient. The main active compound in turmeric is curcumin, which has been studied for its antioxidant and anti-inflammatory properties. While research is ongoing, some studies suggest potential health benefits, but more high-quality human trials are needed. JECFA has evaluated turmeric and established an acceptable daily intake. Evidence regarding health effects at typical dietary intake levels is mixed and requires further investigation.