TURMERIC mustard

YELLOW TURMERIC INDICATOR PAPER TURNS BROWN WITH BORIC ACID. YELLOW COLORING MATTER IN TABLE MUSTARD IS TURMERIC. TO MAKE TEST PAPER, DIP STRIPS OF PAPER TOWELING IN MUSTARD. WASH MUSTARD OFF. DRY STRIPS. 

Turmeric. Turmeric (Curcuma longa) is a member of the ginger family and has traditionally been used as a spice that adds flavor and color to mustard and curry powder. It comes from India and southern Asia, where the stalk of the plant is scalded, dried, and made into a powder, tablet, capsule, ointment, cream, lotion, or tea. The best-characterized ingredient of turmeric is a substance called curcumin. Curcumin is an antioxidant that also causes certain cells in the body to release steroids such as cortisol, which help fight inflammation... 

Turmeric oleoresin is used essentially in institutional cooking in meat and certain processed products, such as prepared mustard, pickles and relish formulae, for frozen fish fillets, frozen potato croquettes, butter and cheese. The aroma of turmeric is, however, due to high-boiling components and is rather difficult to remove unless curcumin-oids are isolated by crystallization (Perotti, 1975). 

Turmeric oleoresin is insoluble in water but soluble in alkalis, alcohols, and glacial acetic acid. This pigment has a strong characteristic odor and sharp taste, and is utilized for both its taste and color properties as an additive to canned products, soups, mustards, and other products. 

Chemically related to brazUin are the yellow mordant dyes, luteolin and morin. Both are flavone derivatives whereas the former is obtained from yellow weed or weld (Reseda luteola L.), which grows widely across Europe, the latter comes from dyer s mulberry (Madura tinctoria, syn. Morus tinctorius L.). Alum- and tin-based mordants from luteolin produce a beautiful true yellow on all textile materials. Apart from weld, saffron (Crocus sativus L.) used to be the most important yellow colourant. The ancient Greeks and Romans used the dried stigmas from this species of crocus to obtain crocin, which was absorbed onto textiles with an alum mordant. Like saffron, curcuma (also known as turmeric) serves as a colourant for foodstuffs (e.g. for mustard and curry), and as a somewhat acrid spice in Oriental and South-east Asian cuisine. Curcuma is obtained from the root nodules of, for instance. Curcuma longa L., which is cultivated in plantations in China and the East Indies. 

Kadi Yogurt (cow s milk), onion, Graham flour, ginger, cumin, mustard seed, turmeric powder... 

These are mainly facial-cleansing products. Use of facial-cleansing products is not a new phenomenon, having been used by women for centuries. It was very common in Indian culture to apply an aqueous paste of turmeric and mustard seed powder to the face and body of brides before marriage to make the skin soft and clean. There are different herbal and natural paste formulations from Ayurvedic and Unani medicines, which are used to improve the facial or body skin texture. Before the development of synthetic surfactants, soap was the main product used as facial cleanser. Owing to superior mildness, products based on synthetic surfactants are preferred over soap. 

---