Curcuma

Curcuma is a spice derived from the root of the *Curcuma longa* plant, a member of the ginger family. The fresh root is typically boiled, dried, and then ground into a bright yellow powder. It has a warm, peppery flavor and is a key ingredient in curry powders.

Curcuma is primarily used as a coloring agent, imparting a vibrant yellow hue to foods. It is also used for its distinct flavor in spice blends, marinades, and savory dishes. You'll find it in products like pasta, rice dishes, seasoning mixes, and sauces.

Curcuma, also known as turmeric, is generally recognized as safe (GRAS) by the FDA for use as a food ingredient. The active compound, curcumin, has been studied for various health effects, but research is ongoing and evidence is mixed. JECFA and EFSA have evaluated curcuma and curcumin, but they did not set numeric acceptable daily intake limits. It is not considered a major allergen.