Color: Should be a consistent, deep golden-yellow to orange-yellow color. The color is primarily due to the presence of curcuminoids, the active compounds in turmeric.
Curcumin Content: This is the most important quality parameter. It refers to the percentage of curcuminoids (mainly curcumin) in the turmeric powder. Higher curcumin content generally indicates better quality. A good quality turmeric powder should have a minimum of 2% curcuminoids.
Aroma: Should have a characteristic earthy, warm, and slightly peppery aroma.
Flavor: Should have a warm, slightly bitter, and pungent flavor.
Purity: Should be free from foreign matter, adulterants, and artificial colors.
Moisture: Should be within a specified range (usually below 10%) to prevent clumping and mold growth.
Granulation: The particle size of the powder. Finer granulation is generally preferred.
Microbiological Standards: Should meet food safety standards for bacteria, mold, and yeast.
