Turmeric

Turmeric is a spice derived from the root of the Curcuma longa plant, native to Southeast Asia. The fresh root is typically boiled, dried, and ground into a vibrant yellow-orange powder. It has a warm, peppery flavour and is widely used in cooking and traditional medicine.

Turmeric is primarily used as a natural colouring agent, imparting a rich yellow hue to foods. It also contributes a distinct, earthy flavour profile. It is commonly found in curries, mustards, rice dishes, soups, and processed meats.

Turmeric is not considered a food additive under UK law and does not have an E-number. Its active compound, curcumin, has been the subject of extensive research for potential health benefits, though scientific consensus on these effects at typical dietary intakes is still developing. Regulatory bodies like EFSA have evaluated curcumin, but no specific numeric limits for dietary intake have been set for general consumption. Some studies suggest potential anti-inflammatory properties, but more robust evidence is needed to confirm these effects in humans. Evidence is mixed regarding its efficacy and safety for specific health conditions.