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Curcuminoid is a natural polyphenolic compound derived from turmeric, a plant in the ginger family. It is responsible for the yellow colour and the pungent, earthy flavour of turmeric. It has been used for centuries in traditional Chinese and Ayurvedic medicine to treat a range of ailments due to its anti-inflammatory, antispasmodic, antifungal and antibacterial properties.
Curcuminoid is most commonly used as an ingredient in traditional Indian and Southeast Asian cuisine, such as curries, chutneys and pickles. It is also used to colour cosmetics, medicines and other processed foods.
Curcuminoid is available in the form of powder, capsules and extracts from most supermarkets, health food stores and online.
- Curcuminoid has long been used to treat colds, fever, gastro-intestinal problems, inflammation and nausea.
- It is believed to be beneficial for cardiovascular health.
- It may also lower blood pressure and cholesterol levels.
- It has anti-inflammatory, antispasmodic, antifungal and antibacterial properties, which help to fight infections and promote healing.
Other ginger-family herbs similar to curcuminoid include galangal, turmeric, cardamom, kaffir lime, long pepper and ashwagandha. Curcuminoid can be used as a substitute for these ingredients, although it will result in a slightly different flavor profile.
