Curcumin extract
Turmeric is a vibrant yellow spice derived from the rhizome (underground stem) of the Curcuma longa plant, a member of the ginger family. It’s known for its distinct flavor and bright color, which are used in various culinary and medicinal applications. The primary active compound in turmeric is curcumin, which is thought to have anti-inflammatory properties
Appearance: Turmeric rhizomes are typically orange-brown, yellow, or reddish-yellow in color. When ground, it produces a soft, fine powder with a bright yellow-orange hue.
Flavor: Turmeric has a bitter, warm, and slightly peppery taste, with a unique aroma.
Culinary Uses: It’s a staple in South Asian and Middle Eastern cuisine, used to flavor and color dishes like curries, as well as in curry powders, mustards, and cheeses.
Medicinal Uses: Turmeric has a long history of use in traditional medicine, with curcumin, its active compound, being studied for potential anti-inflammatory, antioxidant, and even anticancer properties.
Botanical Name: Curcuma longa
Common Name: turmeric , yellow ginger.
Parts Used: dried rhizomes of the plant Curcuma longa, commonly known as turmeric
Family: Zingiberaceae
Active Principles: curcuminoids, a group of polyphenolic compounds that includes curcumin, demethoxycurcumin, and bisdemethoxycurcumin
