Curcuma

Curcuma, also known as turmeric, is a spice derived from the Curcuma longa plant, native to Southeast Asia. The rhizome (underground stem) is harvested, cleaned, dried, and ground into a fine powder, which gives it its characteristic vibrant yellow-orange colour.

Curcuma is primarily used as a natural colouring agent in food products, imparting a warm yellow to orange hue. It is also valued for its distinct earthy, slightly bitter flavour and aroma, commonly found in curries, mustards, cheeses, and some processed meats and baked goods.

Curcuma (turmeric) is not listed as a food additive in the UK Register of Food Additive Authorisations. It is widely consumed as a spice. While some research has explored the potential health effects of curcumin, the active compound in turmeric, evidence from typical dietary intakes is mixed and often based on high-dose supplements. Regulatory bodies like EFSA have evaluated curcumin as a flavouring substance but have not set specific health-related limits for its use as a spice in food.