The Curcuma Longa plant, a member of the ginger family, yields the active constituent curcumin, which is the principle ingredient in the spice turmeric. Curcumin is extracted from the roots and rhizomes, or underground stems, of the Curcuma Longa plant and ground into a powder. Curcumin is used readily to color foods but it also has antioxidant properties that may prove beneficial as an anti-inflammatory and anti-cancer agent.
Mustard and Curry
The vivid yellow-gold color of curcumin gives colorful flare to the condiment yellow mustard and golden curry spice. Turmeric contains nearly 75 percent of curcumin compounds and it is turmeric that is added to yellow mustard for coloring. Curcumin also gives color to mustard-based potato salads and some yellow dressings, however the ingredient is generally listed as turmeric. Curry powders contain curcumin along with other spices but the amount of curcumin in the curry is often lower than what is present in the spice turmeric.
Dal
Turmeric and curry are prime ingredients used in Indian cuisine. Dal, a particularly popular preparation of legumes added to vegetables, rice and flat breads has turmeric for color or curry for color and flavor. A basic Dal may include a mixture of boiled beans, turmeric and salt. Freshly cut vegetables and additional spices added to the Dal create an array of flavors to the dish. You can make your own Dal or try it at ethnic restaurants but it most certainly contains curcumin.
Curcumin Additive
Curcumin, turmeric or curry can be added to any food including meat, fruits, grains and soups. Turmeric does not have a pungent taste and as an additive to packaged foods it generally serves the purpose of providing color. However, curry has a range of flavors depending on the other spice ingredients and curry can taste mildly bitter to aromatic and spicy-hot. Curcumin stores well in dry foods and it can be heated without losing its active compounds.
Curcumin Benefit
As an antioxidant, curcumin is effective in neutralizing free radicals, damaging molecules that form during oxidation as a natural part of food metabolism. According to the University of Maryland Medical Center, antioxidant properties in curcumin may prove effective in reducing the risk of cancer development or spread. However, research is ongoing to determine the conclusiveness of curcumin as an alternative cancer preventative or treatment. Consumption of foods containing curcumin, turmeric or curry is not known to yield adverse effects. Supplemental forms of curcumin may cause drug interactions and should not be consumed before consulting your physician.
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