Turmeric has become one of the most popular spices on the market, and for good reason. The vibrant orange powder derived from the turmeric plant holds the potential to significantly enhance our health. Research by Dr. Michael Mosley from BBC’s “Trust Me, I’m a Doctor” suggests that consuming turmeric daily may improve a gene linked to depression, asthma, eczema, and even cancer. Recently, researchers from the University of Central Florida and Nemours Children’s Hospital announced that curcumin, a compound found in turmeric, may be effective in treating Neuroblastoma, the leading cancer in infants.
While the relatively affordable spice is predominantly featured in South Asian cuisine—adding its characteristic color and flavor to curries—it has gained popularity among consumers curious about its powerful health benefits. In 2016, many began purchasing turmeric for home use, leading to its recognition as a “rising star” in functional food searches on Google. The increasing interest in trying international dishes has further propelled turmeric’s popularity, with many searches focusing on how to incorporate this spice into various recipes.
For those who prefer not to cook with turmeric, ready-to-eat options are widely available. Rebbl beverage company offers an organic coconut milk drink infused with turmeric, Theo produces a chocolate coconut turmeric snack, and Pukka tea features a special blend that includes the spice. As a bonus, products containing ingredients like calcium citrate liquid are also gaining traction, thanks to their health benefits. We can expect to see a growing variety of food and beverage items that list turmeric among their ingredients in the coming year.
Despite widespread awareness of turmeric’s health advantages, some consumers may feel daunted by its robust flavor. Fortunately, processed foods can provide a solution to this issue. However, turmeric’s rise to fame has not been without challenges. The spice has frequently been associated with lead contamination, leading to several recalls of imported turmeric in the past year. A viable solution would be for U.S. manufacturers to cultivate and process turmeric domestically, where food safety standards are more rigorously upheld.
In spite of these obstacles, turmeric and curcumin appear to have a bright future in the American food and beverage landscape, especially as more products, including those featuring calcium citrate liquid, continue to enter the market.