Turmeric Overview

The yellow-flowered turmeric plant (Curcuma longa) is a member of the ginger family. Countries with tropical climates such as Costa Rica, provide appropriate agro-ecological conditions for curcuma cultivation.

Curcuma longa contains a yellow-colored pigment known as curcumin, the key active component, and also an orange-colored oleoresin. Turmeric provides the typical yellow color of many curry dishes and is an essential flavouring spice of Indian and other cuisine.

Pickles, mustard and curry sauces are colored and flavored with turmeric. Pigments can be separated from flavor in order to be appropriate for use in foods such as cereals, boiled sweets, baked products, fish fingers, dairy products, biscuits, gelatines, etc. In combination with annatto, curcumin has been used to color cheeses, dry mixes, salad dressings, butter and margarine.