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Turmeric has been put to use as a foodstuff, cosmetic, and medicine. It is widely used as a spice in South Asian and Middle Eastern cooking. It lends curry its distinctive yellow colour and flavour. It is used as a colouring agent in cheese, butter, and other foods. As a result of Indian influence, turmeric has made its way into Ethiopian cuisine. In South Africa, turmeric is traditionally used to give boiled white rice a golden colour. Turmeric is also used in manufactured food products such as canned beverages, dairy products, baked products, ice cream, yellow cakes, yogurt, orange juice, biscuits, popcorn, sweets, cake icings, cereals, sauces, and gelatines. It is a significant ingredient in most commercial curry powders. Turmeric has numerous uses in Asian cuisine. It is used in savoury and sweet dishes, and is widely used in Eastern specialties such as fresh turmeric pickle. The reported consumption of turmeric in Asian countries in humans is in the range of 2001000 mg/day or 160440 g/person/year Intake in urban areas is lower (200 mg/day) than in rural areas (600 mg/day/person.
Gautam Wadhwani (Vivers Agro Exports Pvt Ltd)
Bhopal, MP Nagar, Madhya Pradesh, India
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