Turmeric

In non-South Asian recipes, turmeric is sometimes used as an agent to impart a rich, custard-like yellow colour. It has found application in canned beverages, baked products, dairy products, ice cream, yogurt, yellow cakes, orange juice, biscuits, popcorn colour, sweets, cake icings, cereals, sauces, etc. It is a significant ingredient in most commercial curry powders. Turmeric is used in savoury dishes. Although usually used in its dried, powdered form, Turmeric is also used fresh - much like ginger. It has numerous uses in far east recipes, such as fresh turmeric pickle (which contains large chunks of soft turmeric). Turmeric (coded as E100 when used as a food additive) is used to protect food products from sunlight. The oleoresin is used for oil-containing products. The curcumin/polysorbate solution or curcumin powder dissolved in alcohol is used for water containing products. Over-colouring, such as in pickles, relishes and mustard, is sometimes used to compensate for fading. In Ayurvedic practices, turmeric is thought to have many medicinal properties and many in South Asia use it as a readily available antiseptic for cuts, burns and bruises. It is also used as an antibacterial agent.