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Turmeric Oleoresins are obtained by extracting ginger and dried rootstock of turmeric (Curcuma longa L.) of zingiberaceae with ethyl alcohol, oil, or organic solvent . The chief component of this oleoresin is curcumin. Tumerone, zingiberene are the other constituents of volatile oil. Turmeric oleoresin is reported to possess many pharmacological and anti inflammatory actions.
Curcuma, Ukon, Goeratji, Kakoenji, Koenjet, Kondin, Kunir, Kunyit, Oendre, Rame, Renet, Temu kuning, Temu kunyit, Tius
Curcuminoids: 55% Volatile oil content: 35%
Turmeric oleoresin may be widely used as coloring and flavoring agents for fast foods, jams, canned foods, etc.