Turmeric Root

Turmeric is a spice derived from the root of the Curcuma longa plant, native to Southeast Asia. The fresh root is typically dried and ground into a vibrant yellow powder, which is the form most commonly used in food.

Turmeric is primarily used as a natural colouring agent, imparting a rich yellow hue to foods. It also contributes a warm, slightly bitter, and peppery flavour. It is found in a variety of products including curries, mustards, cheeses, and baked goods.

Turmeric is not classified as a food additive in the UK and therefore does not have an E-number. Its active compound, curcumin, has been the subject of considerable research for potential health benefits, though scientific consensus on these effects at typical dietary intake levels is still developing. Regulatory bodies like EFSA have evaluated curcumin, but no specific numeric limits for dietary intake have been set. While often promoted for various health properties, robust evidence from large-scale human studies is needed to confirm many of these claims.