Including Turmeric

Turmeric is a bright yellow spice derived from the root of the Curcuma longa plant, native to Southeast Asia. The root is typically boiled, dried, and ground into a powder. It has a warm, slightly bitter, peppery flavor and is widely used in Indian and Middle Eastern cooking.

Turmeric is primarily used as a natural yellow coloring agent in foods like mustard, cheeses, and curries. It also contributes a distinct earthy flavor to spice blends, marinades, and savory dishes. It is sometimes used in health-focused beverages and supplements.

Turmeric is generally recognized as safe (GRAS) by the FDA for use as a food ingredient. Its active compound, curcumin, has been studied for various health effects, though research is ongoing and evidence is mixed. The WHO and EFSA have evaluated turmeric and curcumin, but did not set specific numerical intake limits. Some studies suggest potential anti-inflammatory and antioxidant properties, but more high-quality human studies are needed.