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Turmeric (/ ˈ t ɜːr m ər ɪ k, ˈ tj uː-/), [2] [3] or Curcuma longa (/ ˈ k ɜːr k j ʊ m ə ˈ l ɒ ŋ ɡ ə /), [4] [5] is a flowering plant in the ginger family Zingiberaceae.It is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast Asia that requires temperatures between 20 and 30 °C (68 and 86 °F) and high annual rainfall to thrive.
As a food additive for orange-yellow coloring in prepared foods, its E number is E 100 in the European Union. [8] [9] It is also approved by the U.S. FDA to be used as a food coloring in US. [10] Curcumin is used as a complexometric indicator for boron. [2] [11] It reacts with boric acid to form a red-colored compound, rosocyanine.
Metanil Yellow (Acid Yellow 36) is a dye of the azo class. In analytical chemistry, it is used as a pH indicator and it has a color change from red to yellow between pH 1.2 and 3.2. [1] Although illegal for food use, Metanil Yellow has been used as an adulterant in turmeric and pigeon pea based food products, particularly in India. [2] [3] [4] [5]
A curcuminoid is a linear diarylheptanoid, a relatively small class of plant secondary metabolites that includes curcumin, demethoxycurcumin, and bisdemethoxycurcumin, all isolated from turmeric (curcuma longa). These compounds are natural phenols and produce a pronounced yellow color that is often
In a large enameled cast-iron casserole or Dutch oven, melt the butter and sprinkle with the turmeric. Add the chicken skin side down and cook over moderately high heat, turning once, until ...
1. Tomatoes. The high acidity in tomatoes can react strongly with aluminum, causing tiny bits of metal to leach into the food. While this can impart that gross metallic taste, the bigger issue is ...
If you're on TikTok, you’ve probably seen the Phor Essentials Kojic Acid & Turmeric Cleansing Pads during your nightly scroll. These exfoliating pads have been garnering tons of buzz lately for ...
The pH level of food influences its flavor, texture, and shelf life. [33] Acidic foods, such as citrus fruits, tomatoes, and vinegar, typically have a pH below 4.6 [34] with sharp and tangy taste, while basic foods taste bitter or soapy. [35] Maintaining the appropriate pH in foods is essential for preventing the growth of harmful ...