Turmeric flavor

Turmeric is a spice that comes from the turmeric plant. It is commonly used in Asian food. Turmeric (Curcuma longa) is a common plant belonging to the family of Zingiberaceae grown especially in Africa and Asia regions, primarily in the Pakistan, India, China and Bangladesh. Turmeric powder continues to be an important spice, flavor, and colorant in many regions of the world.

In term of flavor, it is overwhelmingly earthy and bitter, almost musky, with a bit of peppery spice. Turmeric is used as a flavor in a variety of vegetable dishes. It is a main spice in curry. Turmeric has a warm, bitter taste and is frequently used to flavor or color curry powders, mustards, butters, and cheeses. It is used in Indian curry sauce to better protect food and to enhance sensory properties such as flavor, aroma and appearance.

The root of turmeric is used widely to make medicine. It contains a yellow-colored chemical called curcumin, which is often used to color foods and cosmetics.

A 2011 review showed that 235 different secondary metabolites had been reported from turmeric to that point in time. (Pharm Crops 2011;2:28-54)

Several structural classes of natural products are found in C. longa, including diarylheptanoids (curcuminoids), the structurally related diarylpentanoids, a large number of monoterpenes and sesquiterpenes – primarily responsible for the aroma and flavor of turmeric.

Zingiberene is the terpene responsible for the slight spiciness found in turmeric. It is also the compound that gives ginger it's characteristic spice.

The rhizomes contain 2–5% of volatile oil and compounds called "turmerones" are responsible for the characteristic flavor of turmeric. Turmerone compounds are active components of turmeric oil and have been shown to have anti–inflammatory, anti– cancer, anti–angiogenic, neuropharmacological, and antiplatelet properties. Curcuminoids and volatile components are responsible for the efficiency of turmeric.
Turmeric flavor