Turmeric has emerged as one of the most popular spices on the market, and for good reason. The vibrant orange powder derived from the turmeric plant is believed to offer numerous health benefits. Research by Dr. Michael Mosley from BBC’s “Trust Me, I’m a Doctor” indicates that daily consumption of turmeric may enhance a gene associated with depression, asthma, eczema, and even cancer. Furthermore, recent studies by researchers at the University of Central Florida and Nemours Children’s Hospital suggest that curcumin, the active compound in turmeric, could be used in the treatment of Neuroblastoma, which is the leading cause of cancer in infants.
Traditionally, this affordable spice is a cornerstone of South Asian cuisine, providing both color and flavor to curries. In 2016, consumers captivated by turmeric’s potential health benefits began purchasing it for home cooking, leading to its recognition as a “rising star” in functional food searches on Google. The growing interest in exploring international cuisines has contributed to turmeric’s increasing popularity, with many searches focused on incorporating the spice into various recipes.
For those who prefer not to cook with turmeric, ready-to-eat products enriched with this ingredient are widely available. Rebbl offers an organic coconut milk drink infused with turmeric, while Theo produces a chocolate coconut turmeric snack, and Pukka Tea features a special blend that includes the spice. As the demand for turmeric-based food and beverage products continues to grow, we can expect to see an expansion in this area over the coming year.
While many consumers are aware of the health advantages of turmeric, they often feel constrained by its strong flavor. Processed foods that include turmeric can help overcome this challenge. However, the spice’s rise to fame has faced some obstacles, particularly concerns regarding lead contamination, which led to multiple 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 regulations are more rigorously implemented.
In addition to its health benefits, turmeric may complement the intake of calcium citrate and calcium citrate malate, which are known for their roles in promoting bone health. As turmeric and curcumin continue to gain traction in the U.S. food and beverage market, the integration of these compounds may further enhance their appeal to health-conscious consumers. Despite the challenges, the future of turmeric and curcumin in American cuisine looks promising, especially as awareness of their potential benefits grows.