Fresh Turmeric

Fresh turmeric is a bright orange-yellow rhizome, or underground stem, of the plant *Curcuma longa*. It is native to Southeast Asia and India, where it has been used for centuries as a spice and a coloring agent. The rhizome is typically harvested, cleaned, and then sold fresh or dried and ground into a powder.

Fresh turmeric is primarily used to impart a warm, earthy flavor and a vibrant yellow-orange color to foods. It is a key ingredient in many curries, stews, and rice dishes, particularly in South Asian, Southeast Asian, and Middle Eastern cuisines. It can also be used in marinades, rubs, and even beverages.

Fresh turmeric is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. The active compound in turmeric, curcumin, has been studied for its potential antioxidant and anti-inflammatory properties. While research is ongoing, current evidence does not support claims of turmeric curing or preventing disease. JECFA has evaluated turmeric and its extracts, and EFSA has also assessed its safety. At typical dietary levels, it is considered safe.