Curcumin Foods

Oleoresin and curcumin foods are extracts of turmeric. Whilst oleoresin is widely useful in markets all over the world, the pure extract of curcumin has only been recently discovered in the industry. Separately from dyeing of clothes, turmeric is extensively useful as a colouring agent in the pharmaceutical, food, rice milling and confectionary industries.

Turmeric is broadly cultivated for its rhizomes which are used as a vivid yellow-orange cooking zing. It has been known as poor man’s saffron because it offers a less expensive alternative yellow colouring. In turmeric, curcumin is the main pigment and is usually useful in various curcumin foods industries as a food color. It is mainly useful in dairy products, beverages, cereal, confectionary, ice cream, bakery, and savory products. Turmeric is mostly useful in flavored milk drinks, cultured milk and desserts to obtain lemon and banana colors in dairy. Turmeric is added at higher levels to pickles, sausages, sauces, dry mixes, relishes and fish due to its original usage as a spice.

Composition

  • Turmeric contains curcumin and an essential oil
  • Dry rhizomes yield 5.8 % essential oil
  • Fresh ones yield 0.24 % oil containing zingiberine

Storage

Turmeric’s color properties is everlasting but flavour and fragrance is loss rapidly if not store correctly. Store it in airtight bowls away from sunshine. Store in cool, dark, dry places.

Nutritional Value of Turmeric

Value per 100 grams

  • Moisture :13.100 gm
  • Fat : 5.100 gm
  • Minerals : 3.500 gm
  • Protein : 6.300 gm
  • Fibre: 2.600 gm
  • Carbohydrates: 69.400 gm
  • Energy: 349.000 K cal
  • Calcium: 150.000 mg
  • Phosphorus: 282.000 mg
  • Iron: 67.800 mg

In addition, it also comprises calcium, iron, phosphorous, carotene, thiamine and niacin.

Two teaspoons of turmeric contains

  • Iron: 1.88 milligrams
  • Vitamin B: 0.08 milligrams
  • Dietary fiber: 0.96 grams
  • Potassium: 114.48 milligrams
  • Manganese: 0.36 grams

Cuisine Uses

Turmeric is a spice prepared from grinding the roots of the Curcuma longa plant, also called curcumin. It is a prime element in curry powder and figures heavily in Asian foods. Since it imparts a bright yellow color to the food it is cooked with.

  • It is one of the principle ingredients of curry powder.
  • Using for  flavour and colour butter, cheese, margarine, pickles, mustard, liquor, fruit drinks, table jellies, cakes, fruit dishes and other foodstuffs.
  • Use Turmeric to add Eastern mystery to new favorites as well as in traditional curries, rice and chicken dishes, and condiments.
  • Turmeric is a typical addition to chutneys, relishes and pickles. Add a pinch of Turmeric to fish soups. Blend with melted butter and drizzle over pasta, cooked vegetables, or potatoes.
  • In Asiatic countries, using as a food assistant in many vegetables, meat and fish preparations.
  • It adds a warm, mild aroma and distinctive yellow colour to foods.

Cooking Tips

  • Turmeric is extremely strong, and actually gets stronger when cooked. A little goes a long way, so use it carefully when experiment it.
  • It is a powerful yellow dye; therefore keep away from touching your clothing when working with turmeric.
  • Substitute 1 teaspoon dry mustard for 1 teaspoon of turmeric.
  • Due to different varieties the color of turmeric can vary from deep yellow-orange to bright yellow.