Ground Curcuma
Author
FAO - AGSLanguage
EnglishDocument Type
Instructional ManualPublisher
FAOPages
4Commodities
cumin, spicesTopics
Food procurement and securityYear
2007Document Url
http://www.fao.org/3/a-au149e.pdfThe powdered curcuma is an indispensable constituent of the India seasoning curry, also used in mustard paste and in foods such as meat and bread-making products, egg-based desserts, cheddar cheese, ice creams, mixtures for cakes and dehydrated soups, and others. It is also used under association with paprika in many processed cheeses and in fat-based products. As seasoning, it can still be combined with the black pepper. The seasonings are used in order to enhance or to restore some characteristics, such as color and flavor, that can be lost during the processing. In addition, the use of seasonings as conservatives in foods is greatly interesting for consumers because they present no risks to the health, even when employed at relatively high amounts.