Turmeric Root Extract

Turmeric root extract is derived from the rhizome (underground stem) of the turmeric plant (Curcuma longa). The vibrant yellow-orange colour comes from curcuminoids, the most abundant of which is curcumin. It is typically produced by solvent extraction or supercritical fluid extraction of the dried turmeric rhizome.

Turmeric root extract is primarily used as a natural colouring agent, imparting a yellow to orange hue in foods and beverages. It is also valued for its characteristic flavour profile, often described as earthy and slightly bitter. It is commonly found in curry powders, mustards, cheeses, yoghurts, and some processed snacks and drinks.

Turmeric root extract, containing curcuminoids, is not listed as a regulated food additive in the UK Register of Food Additive Authorisations. It is considered a food ingredient. Research into the health effects of curcumin is ongoing, with some studies suggesting potential anti-inflammatory properties. However, the scientific evidence is mixed, and more high-quality human trials are needed to confirm these effects. EFSA has evaluated curcuminoids in the context of food additives (E 100), but this refers to purified curcumin, not the whole root extract.