Ground Turmeric

Ground turmeric comes from the dried, ground rhizomes (underground stems) of the *Curcuma longa* plant, a member of the ginger family. It is native to Southeast Asia and is a staple spice in many South Asian and Middle Eastern cuisines. The rhizomes are boiled, dried, and then ground into a fine powder.

Turmeric is primarily used as a coloring agent, giving foods a vibrant yellow-orange hue, and as a spice to add a warm, slightly bitter, peppery flavor. It is found in a wide variety of foods, including curry powders, mustards, pickles, relishes, and some cheeses and baked goods.

Turmeric is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. Its active compound, curcumin, has been studied for various health effects, though research is ongoing and often involves concentrated extracts rather than amounts typically consumed in food. JECFA and EFSA have evaluated turmeric and curcumin, and have established guidelines for their use. Evidence regarding specific health benefits or risks at typical dietary intake levels is still developing.