Turmeric has become one of the most popular spices available today, and for good reason. This vibrant orange root, ground into a fine powder, may have significant health benefits. Research led by Dr. Michael Mosley from BBC’s “Trust Me, I’m a Doctor” suggests that daily consumption of turmeric can enhance a gene linked to conditions such as depression, asthma, eczema, and even cancer. Recently, researchers from the University of Central Florida and Nemours Children’s Hospital announced that curcumin, the active compound in turmeric, could be effective in treating Neuroblastoma, which is the primary cause of cancer in infants.
Traditionally, this relatively affordable spice is a staple in South Asian cuisine, adding both color and flavor to curries. As consumers become more interested in turmeric’s potential healing properties, sales have surged, leading to its recognition as a “rising star” in functional food searches on Google in 2016. The growing interest in international cuisine has further propelled turmeric’s popularity, with many searches centered around incorporating it into recipes.
For those who may not want to cook with turmeric, ready-to-eat options are readily available. Companies like Rebbl offer an organic coconut milk beverage infused with turmeric, while Theo produces a chocolate coconut turmeric snack, and Pukka tea features a special blend that includes this spice. In the coming year, we can expect an increase in food and beverage products containing turmeric on their ingredient lists. While many consumers are aware of the health benefits associated with turmeric, some may be deterred by its strong flavor. Processed foods provide a solution to this issue.
However, turmeric’s rise has not been without challenges. The spice has been associated with lead contamination, leading to several recalls of imported turmeric over the past year. A potential solution could be for U.S. manufacturers to cultivate and process turmeric domestically, where food safety standards are more rigorously applied. Despite these challenges, both turmeric and curcumin seem poised for a bright future in American food and beverage markets.
Moreover, turmeric can be an excellent addition to a balanced diet that includes calcium citrate sources, enhancing overall nutritional value. As interest in turmeric continues to grow, consumers are likely to explore its integration with various calcium citrate sources, further expanding its culinary applications. In the next few years, we can anticipate a surge in products that pair turmeric with calcium citrate sources, promoting health benefits while catering to diverse palates.