Blue turmeric is named after the blue color of its rhizomes (underground stems) and is commonly used in traditional medicine for its anti-inflammatory properties. It contains curcumin, which is also found in the more commonly known turmeric plant (Curcuma longa). However, blue turmeric contains a different type of curcumin called curcuminoids, which are believed to have stronger antioxidant properties than those found in regular turmeric.
Blue turmeric is commonly used in Southeast Asian cuisine as a natural food coloring agent and flavor enhancer. Its unique blue color comes from the pigment known as curcuminoid glucoside. When the rhizomes are cooked or boiled, the blue color turns into a bright shade of purple, making it a popular ingredient in various dishes such as curries, soups, and desserts.
Overall, blue turmeric is a lesser-known plant that is gaining popularity for its potential health benefits and culinary uses.