turmeric
Colorants
Flavoring Agents
Fruit & Vegetable Powders
Antioxidants
458-37-7
E100
C₂₁H₂₀O₆
$12.04 ~ $18.06
Food
Free sample from 100g(NF)
One unit of:20kg/carton
One unit of:20kg/carton
20kg/carton
Product Info
What is turmeric?
Turmeric is a spice derived from the ground root of the *Curcuma longa* plant, valued for its earthy flavor and bright yellow-orange color provided by curcumin, which serves as both a culinary ingredient and a natural food colorant (E100).
How is turmeric made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Harvesting | Mature turmeric rhizomes (underground stems) are manually or mechanically uprooted from the soil. | Rhizomes must be fully mature, typically 7-10 months after planting. Harvesting must be done carefully to minimize bruising and physical damage, which can lead to rapid spoilage. |
| 2 | Cleaning & Washing | The harvested rhizomes are thoroughly washed with clean, potable water to remove soil, rootlets, stones, and other debris. | Complete removal of soil is critical to prevent microbial contamination. Any diseased, rotten, or damaged rhizomes should be sorted out and discarded at this stage. |
| 3 | Boiling / Curing | Cleaned rhizomes are boiled in water for 45-60 minutes until they become soft. This process gelatinizes the starch and ensures even color distribution. | This is a critical step for developing the characteristic deep orange-yellow color. The endpoint is checked by piercing with a sharp object. Over-boiling can reduce curcumin content and aroma. |
| 4 | Drying | The boiled rhizomes are spread in thin layers and dried, either naturally under the sun or in mechanical dryers. | The final moisture content must be reduced to below 10% to ensure long shelf life and prevent mold growth. The rhizomes will become hard and brittle when properly dried. |
| 5 | Polishing | The dried turmeric rhizomes (known as 'fingers') are polished by abrasion to remove the rough outer skin and improve their appearance. | Polishing enhances the look and feel but should not be excessive, as it can remove the curcumin-rich outer layers. This step is primarily for aesthetics. |
| 6 | Grinding / Milling | The dried, polished turmeric fingers are pulverized into a fine powder using mechanical grinders (e.g., hammer mills). | Grinding temperature must be controlled. Low-temperature grinding is essential to prevent the loss of volatile oils, which are responsible for turmeric's aroma and flavor, and to avoid scorching the powder. |
| 7 | Sieving / Sifting | The ground powder is passed through fine mesh sieves to achieve a uniform particle size and remove any coarse fibers. | Sieving ensures a consistent texture and quality in the final product. The mesh size used is a key parameter for defining the product's grade (e.g., fine powder). |
| 8 | Quality Testing | Samples from the batch are sent to a laboratory for analysis of physical, chemical, and microbiological properties. | Key parameters checked are curcumin content (typically 2-5%), moisture level, color value, microbial load, and absence of heavy metals or illegal adulterants like Metanil Yellow. |
| 9 | Packaging | The final, tested turmeric powder is weighed and packed into airtight, food-grade packaging material. | Packaging must be moisture-proof and opaque to protect the powder from humidity and light, which can degrade its color and potency. Proper sealing prevents contamination. |
Technical Specifications
| CAS Number | 458-37-7 |
| Chemical Formula | C₂₁H₂₀O₆ |
| Solubility | Poorly soluble in water; soluble in DMSO, acetone, ethanol, oil |
| Storage Conditions | Cool, dry, dark; 0‑4 °C short; –20 °C long |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Foods (mustard
cheese
beverages)
supplements
cosmetics
Mechanism of action:
| Parameter | turmeric |
|---|---|
| Functional Category | Colorant; Flavoring Agent; Antioxidant |
| Key Ingredients | Curcuminoids (primarily Curcumin); Volatile oils (e.g., turmerone, atlantone) |
| Mechanism of Action | As a colorant, the conjugated π-system in the curcuminoid structure absorbs light in the blue region (420-430 nm), reflecting yellow light. As an antioxidant, the phenolic hydroxyl groups on the curcumin molecule donate hydrogen atoms to neutralize free radicals, terminating oxidative chain reactions that cause lipid rancidity and degradation in food systems. Volatile organic compounds provide its characteristic earthy and pungent flavor profile. |
| Application Effect in Product | Imparts a vibrant yellow-orange color to mustard, curries, dairy products, and beverages. Contributes a characteristic warm, peppery, and slightly bitter flavor note. Helps inhibit the development of oxidative off-flavors and color loss in fat-containing foods, potentially extending shelf life. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Turmeric | Spice (Rhizome) | Vibrant yellow-orange color; warm, earthy, slightly bitter flavor; contains curcumin. | Inexpensive and widely available; provides both strong color and a distinct flavor; noted for potential health benefits. | Flavor can be overpowering or medicinal if overused; easily stains surfaces and utensils. | Curries, rice dishes, golden milk, pickles, coloring for mustard and cheeses. | For an affordable, rich yellow color combined with a foundational earthy flavor, especially in South Asian and Middle Eastern cuisine. |
| Saffron | Spice (Stigma) | Delivers a brilliant golden-yellow hue; distinct floral, honey-like flavor and aroma. | Unique, complex, and luxurious flavor; provides a very bright, clean color without bitterness. | Extremely expensive (the most costly spice by weight); flavor is delicate and can be lost or overpowering. | Paella, risotto, bouillabaisse, biryani, and high-end desserts. | When the unique, delicate floral flavor is as important as the color and budget is not a primary concern. |
| Annatto (Achiote) | Spice (Seed) | Provides a deep yellow-orange to red color; flavor is mild, earthy, and slightly peppery. | Excellent coloring agent for a rich orange-red hue; very inexpensive; subtle flavor doesn't dominate a dish. | Flavor is much milder than turmeric; color must typically be extracted in oil or water first. | Latin American and Filipino cuisine, coloring cheddar cheese, butter, smoked fish, and rice. | For achieving intense, stable orange-red color with minimal impact on the dish's overall flavor profile. |
| Safflower | Spice (Flower Petal) | Imparts a yellow to orange color; flavor is extremely mild to neutral. | Very inexpensive, often sold as a saffron substitute for color; neutral flavor does not alter the taste of a dish. | Provides no significant flavor contribution; coloring is less potent than turmeric or saffron. | Coloring rice, soups, and sauces where cost is a factor and no added flavor is desired. | When you need to add yellow color on a tight budget without affecting the dish's taste. |
| Mustard Powder | Spice (Seed) | Sharp, pungent flavor that develops with liquid; provides a bright yellow color. | Adds a distinct tangy and spicy flavor; acts as an emulsifier in sauces and dressings. | The sharp, pungent flavor is not a substitute for turmeric's earthiness and is unsuitable for many dishes. | Vinaigrettes, mayonnaise, cheese sauces, meat rubs, and homemade mustard. | When both yellow color and a sharp, tangy flavor are desired, particularly in Western dishes. |
Technical Documents
Available Documentation
COA, MSDS, GRAS letter
Safety Data Sheet (SDS)
Provided
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications