Food Chemistry Basics: Everything You Need to Know About Turmeric

Recognizable by its vibrant yellow colour and unique taste, turmeric has become a popular ingredient not just in Indian cuisine, but also in healthy foods. Turmeric has its origin as a key component of Indian curries, and this spice boasts fascinating chemical properties that contribute to its surprising fluorescent and colour-changing capabilities. 

In this article, we will answer your questions about turmeric, including its composition and chemical properties contributing to its distinct colour. You will also discover the potential health benefits that have made turmeric a powerful kitchen ingredient.

What is turmeric?

Turmeric is a vibrant spice known for its distinctive bright yellow colour, unique flavour, and intense aroma. It belongs to the Zingiberaceae family of plants, typically harvested from the rhizome, an underground stem. 

The rhizome is harvested and then boiled or steamed. After it has cooked, the tuber is dried to produce the turmeric powder. This powder is characterized by curcumin, a compound responsible for its vibrant colour.

The 3% curcumin in turmeric shows remarkable stability in helping the spice retain its bright colour over time. While the turmeric spice provides potential health benefits, the curcumin in the spice causes a lack of bioavailability. This has become a subject of study because curcumin does not absorb well when consumed orally in the human body.

Regardless, turmeric remains a popular and essential food spice that adds a unique taste to various cuisines. 

Plant Facts 

Turmeric (and ginger) belong to the Zingiberaceae family of plants. With these plants, the spice is harvested from its mass of roots growing within the soil. These underground stems are called the rhizome.

In the case of turmeric, the exterior of the tuber is rough and a yellow-brown colour. The inside is a bright yellow or orange, due to the presence of the chemical curcumin.

How is turmeric powder made?

It is the brightly coloured interior of the tuber that becomes turmeric powder.

First, the rhizome (the underground mass of roots) is harvested, and then boiled or steamed. After it has been sufficiently cooked, the tubers are dried until only 8%–10% moisture remains. While this process was traditionally accomplished using the powers of the sun, modern times have seen a shift to industrial methods.

The next step is polishing, which removes the rough exterior and leaves only the vibrant insides. What remains of the root is then ground down into the powder that we know as turmeric.

The Colour 

Turmeric owes its distinctive colour to an assortment of molecules called curcuminoids. Curcumin, demethoxycurcumin, and bisdemethoxycurcumin are the three most common types of curcuminoids found in turmeric, with its bright hue mainly a result of the curcumin. In total, 5%–6.5% of turmeric is actually made of curcuminoids. More than half of that is pure curcumin.

When dry, curcumin is a stable molecule and retains its colour extremely well over large amounts of time. Several years can pass and a jar of turmeric will still be just as bright as it was the day it was purchased. However, the aroma (created by the presence of turmerone, ar-turmerone, and zingiberene molecules) is not as stable and will fade over time. The flavour will also wane.

The molecule curcumin is made up of several rings and double bonds, which is common for coloured molecules. These rings and bonds capture light, hence the bright colour that we perceive with our eyes.

Other Components 

As curcuminoids only account for 6.5% of turmeric’s total components, what else is the tuber made of? About 70% of the root are carbohydrates, giving the turmeric its structure. This is common in all plants, which are naturally high in carbohydrates.

Water, fats, proteins, and volatile oils can also be found in turmeric powder.

How to Use Turmeric

Turmeric comes in vibrant colours with a distinct flavour that can be a great addition to various dishes and beverages. The spice has an earthy and slightly peppery taste that improves the overall flavour profile of both sweet and savoury recipes. 

To incorporate turmeric into your cooking, add a pinch to soups, stews, and curries for aromatic and colourful twists. You can also infuse it into your rice and quinoa dishes for an extra pop of colour and subtle taste. 

For a comforting and soothing beverage, try mixing turmeric into warm milk or tea, creating a golden-hued, mildly spicy concoction known as “golden milk.” Additionally, blending turmeric into smoothies or juices is nutritional, and gives your favourite drinks an appealing colour.

Remember that turmeric can stain, so be cautious while handling it. Start with small amounts to better acquaint yourself with the flavour, and gradually increase as per your taste preference. With its unique properties, turmeric can add visual appeal and a delightful touch to your cooking.

Fluorescent Turmeric

Under the right conditions, turmeric can actually turn fluorescent. If turmeric is sprinkled into an alcohol (like vodka), as a UV flashlight shines on it, the turmeric will emit a bright yellow-green glow as it floats to the bottom of the liquid. This is due to that incredible molecule: curcumin.

As it falls, the curcumin absorbs the UV light coming from the flashlight. The curcumin’s electrons, now containing the UV energy, are elevated from a ground state to an excited state brought on by the higher level of energy. This heightened energy is soon lost due the vibrations of the electrons, which quickly drop back to their ground state. The excess energy is given off as visible light, thus producing a fluorescent effect.

Red Turmeric

The chemical structure of curcumin is sensitive to alkaline, and changes depending on the pH value of its environment. When curcumin is in an acidic environment, it retains its vivid yellow hue. When exposed to alkaline conditions, curcumin will change its colour to become a dark red. This shift requires a pH of 8 or above.

The transition from yellow to red is caused by a change in the chemical structure of the curcumin molecule brought on by the surrounding alkaline. The length of the alternating single and double bonds between curcumin’s atoms determines which wavelengths of light will be absorbed by the compound. If the length is changed, so is turmeric’s colour.

Alkaline solution has the ability to alter the chemical structure of curcumin. The length is altered, resulting in different wavelengths being absorbed, which then produces a red colour instead of yellow.

The Benefits of Turmeric 

Relieves General Pain

While turmeric is a common kitchen spice, it isn’t just for adding flavour to our favourite dishes. It has been widely acknowledged for its potential to alleviate pain. Curcumin, the active ingredient, packs a punch with its potent anti-inflammatory properties, effectively handling pains associated with various conditions such as arthritis and muscle soreness.

The turmeric spice targets specific molecules that trigger inflammation in the body and can help ease discomfort and improve flexibility. Research shows that turmeric’s natural properties significantly reduce swelling and tenderness, making it a popular option for those seeking natural pain management. 

In addition, this ingredient relieves pain by boosting blood circulation and aiding the body’s natural healing process. At the same time, the spice may not provide instant relief like some over-the-counter painkillers. Still, regularly using turmeric as a dietary supplement shows promising results in addressing persistent pain. Overall, turmeric offers a holistic and natural approach to enhancing your well-being. 

Reduces Inflammation

Inflammation is your body’s natural response to injuries or infections, but when it lasts too long, it can lead to other health problems. The active compound in turmeric, curcumin, works well in fighting inflammation. It does this by blocking specific body molecules that can cause inflammation. Thus, turmeric can reduce swelling and redness, relieving sore joints.

People with arthritis and other inflammatory disorders may find that a regular consumption of turmeric can help them better manage their conditions. While turmeric is not a magical cure, adding some to your food or as a dietary supplement is a healthy and natural way to help your body fight inflammation and promote your overall well-being.

Helps With Anxiety and Depression

Feeling sadness and fatigue are often symptoms of depression. Turmeric, the golden spice we use in cooking, seems to have some perks for managing depression and anxiety. Its active ingredient, curcumin, can help improve the production of brain signals like serotonin and dopamine, which regulate mood and emotion functions better.

Curcumin is like a superhero; it fights inflammation and acts as an antioxidant, calming down the brain’s stress signals. Adding a little turmeric to your meals could give your mental health a boost, but it is essential to talk to your doctor first before changing your treatment plan.

Remember, a turmeric-based diet is just one part of a holistic approach to managing these conditions, which may also involve therapy, medication, and other lifestyle adjustments.

Increases the Antioxidant Capacity of the Body

The curcumin compound within turmeric is a strong antioxidant that protects your body from harmful free radical oxidants. These free radicals can damage your blood cells and contribute to various diseases.

When you consume turmeric, the curcumin neutralizes these free radicals, preventing them from causing harm. As such, turmeric effectively increases the body’s antioxidant capacity. These antioxidants reduce the risk of chronic illnesses like heart disease, Alzheimer’s, and cancer.

Turmeric acts like a shield to keep your body cells healthy and strong. Consequently, incorporating a dash of turmeric into your meals or sipping a warm cup of turmeric tea can boost your body’s natural defence system. 

Relieves Arthritis Pain

Turmeric has shown promise in reducing arthritis-induced discomfort. The anti-inflammatory properties of curcumin help reduce swelling and tenderness in arthritic joints. Also, turmeric inhibits specific molecules that cause inflammation and aids in eliminating the pain associated with arthritis.

Research suggests that the consumption of turmeric, either through foods or supplements, may relieve joint pain and improve overall mobility. The natural properties present in the spice contribute to safeguarding joint health by preventing the breakdown of cartilage and protecting it from further damage.

A regular intake of turmeric has the potential to improve the quality of life of individuals living with arthritis and provide the necessary support to manage their discomfort.

Despite the benefits of this spice, though, you must consult a healthcare professional before integrating turmeric into your diet to avoid any possible interactions, especially if you are already on medication.

Complements Cancer Treatment

Studies have shown that the antioxidant and anti-inflammatory properties present in curcumin can aid the fight against cancer by limiting the growth of new blood vessels in cancer tumours. The spice supports the immune system and reduces inflammation, which improves the body’s response to cancer treatment.

Turmeric can also reduce nausea and fatigue side effects associated with cancer treatments, and enhance patients’ overall well-being. However, it is essential to know that the research for this possible treatment is still in progress, and curcumin cannot be currently used as a substitute for cancer treatment.

Curcumin in the Body

Human bodies do not absorb curcumin well when consumed orally. The compound (which makes up only 3% of turmeric) is poorly absorbed, rapidly metabolised, and quickly eliminated. Its lack of bioavailability means that despite the lauded health benefits, curcumin has not performed well in clinical trials with humans.

Curcumin has had mixed results in animal and laboratory studies. Some of these studies have suggested that turmeric can have anti-inflammatory and anti-cancer effects, thus leading to the belief that turmeric is a powerful healing tool. Unfortunately, these claims have failed to hold up in double-blinded and placebo-controlled clinical trials.

Turmeric

With its distinctive colour, smell, and taste, turmeric is a powerful addition to both recipes and spice blends. It has long been harvested for Indian curries, transforming the underground roots of the turmeric plant into a vivid yellow powder.

Its bright and recognizable yellow-orange colour is a result of the chemical curcumin, which makes up 3% of the root’s compounds. As it is a stable molecule, curcumin retains its hue even through large amounts of time. While the aroma and flavour will fade over time, the enduring colour can still add a lively pop to dishes.

Curcumin also holds the potential to change colour, particularly in alkaline environments. When exposed to alkaline, the yellow curcumin shifts into a deep red, meaning that it can be a surprising and exciting ingredient.

While turmeric’s health claims have failed to hold up in clinical trials due to its poor bioavailability, this popular spice brings a unique colour and taste to the kitchen. If you have any questions about food product development, please reach out!

What is the right way to store turmeric?

A significant benefit of storing turmeric, either in the root or powdered form, is that storage preserves its freshness and quality. For the turmeric root, it is ideal to wrap it in a paper towel inside an airtight container, keeping it in a cool and dry place, away from direct sunlight. This prevents sprouting and maintains the spice flavour.

To preserve turmeric in powder form, it is advisable to store it in a tightly sealed, opaque container that shields it from light and moisture to prevent loss of quality. As a further step, place the container in a cupboard or a pantry rather than on a countertop. Ensure that the storage area for the spice is cool and dry to prevent clumping and to stop the powder from losing its nutrients.

Following these storage tips can help prolong the shelf life of your turmeric and retain its vibrant colour, flavour, and beneficial compounds, allowing you to continue enjoying its health benefits and culinary uses for an extended period.

Turmeric: A Culinary and Medicinal Marvel

Turmeric is known for its vibrant colour and distinct flavour and holds a significant place in culinary and medicinal practices. The active compound of turmeric, curcumin, has potent antioxidant and anti-inflammatory qualities that help to promote good health.

With the antioxidant capacity of turmeric, you can neutralize harmful free radicals and safeguard your body from oxidative stress, thus minimizing the risk of a chronic disease. The benefits of turmeric, as explained in this article, re-emphasize the need to incorporate this spice into your diet.

Turmeric has a rich history, and in years to come, with scientific advancements, this ingredient will remain valuable, enriching both culinary experiences and healthy lifestyles.

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