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TURMERIC
The ginger family spice Curcuma longa L. is used to make turmeric pigment. The root plant, which is indigenous to India, is frequently used to flavor and color cuisine. Curcumin, a phenolic antioxidant found naturally in turmeric, is the primary chromogenic component. The qualities of turmeric include its vivid color, high degree of heat stability, safety, and lack of toxicity. Turmeric has a stronger capacity to color than most synthetic or natural pigments, and it is essentially non-toxic to both humans and animals, according to study. Turmeric is particularly tolerant of heat and pH fluctuations and has a bright yellow to greenish yellow color.
Turmeric is one of the most valuable edible natural pigments for development. It is a yellow natural pigment that may be widely utilized as a coloring agent in confectionery, candy, beverages, bakery and cereal, dairy goods, fruit preparations, ice cream, colored wine, and other foods.