Turmeric, Curcuma longa, is a plant from the ginger family, the rhizome of which has long been used as a spice and dye. Its history is particularly closely connected with the cuisines and traditions of South Asia. The intensely yellow-orange powder is a recognizable ingredient of many spice mixtures.
Characteristics and context
The rhizome contains curcuminoids, including curcumin, and other compounds affecting the aroma and properties of the raw material. Food powder, extract and isolated curcumin are not the same material. In supplements, the amount of extract, standardization and method of recipe preparation are important. The name "turmeric" does not automatically indicate the curcumin content, and the culinary history of the spice does not replace data about a specific concentrated preparation.
Meaning and application
The edible rhizome is an underground stem, not a simple root. After drying and grinding, it produces an intensely colored powder, but individual batches may differ in aroma and composition. The origin of the plant, growing conditions and processing are part of the characteristics of the raw material. The spice used in dishes contains many compounds, not only curcumin. Reducing the entire rhizome to a single molecule ignores this diversity and makes it difficult to compare different forms of the material.
In practice
The extract weight and percentage of curcuminoids may be indicated on the extract label. To read the declaration, you need to check whether the percentage refers to the same portion and exactly the same weight. The additional carrier or combination with another ingredient is not yet proof of a specific result in humans. Laboratory properties and the use of a ready-made recipe are separate levels of information. What is practical is the description of a specific preparation, not just the use of yellow color and association with a kitchen spice.